• Large Cream Puff Recipe- This Easy and Delicious Recipe is a Hit with the Whole Family

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    I know what you’re thinking: “Cream puffs are so hard to make!”

    This is not the case with this large cream puff recipe.

    The large cream puffs are delicious and perfect for a large gathering.

    They’re also very easy to make and they never disappoint.

    In fact, every time you’ll make these large cream puffs for your family or friends, people will come back asking you when I’ll be serving them again!

    All you need is a little patience and some good ingredients from your local grocer’s store and you’ll have large cream puffs in no time at all!

    Give it a try today!

    Large Cream Puff Recipe

    When we think of cooking or baking something “from scratch” we usually envision hours upon hours in the kitchen slaving away over our creations; however, this is not always the case.

    With some basic ingredients and simple instructions, making homemade cream puff cake is completely doable.

    Ingredients and Tools You’ll Need

    5 eggs.
    150 grams of sugar.
    60 g corn starch.
    600ml milk.
    100ml water.
    a pinch of salt.
    240 g butter.
    120 g flour.
    Cake pan 20cm.

    If you decide to make large cream puffs ahead of time and freeze them, you will need to take them out of the freezer the night before and allow them to thaw in the fridge.

    You can then place them on a large cookie sheet or baking dish and place in the oven at 350 degrees Fahrenheit for about 20 minutes or until they are heated through.

    How to Store Your Cream Puffs

    Proper storage is important for a large cream puff recipe.

    First, you have to allow the cream puffs to cool completely before storing them.

    Secondly, you have to cover them completely with plastic wrap and store them in the freezer as soon as possible. Place as many as you can fit in a large stack and make sure they are tightly wrapped with at least two layers of plastic wrap.

    You can also put something large and heavy on top of them.

    They will keep in the freezer for up to three months, though they may start getting dry after two weeks if you don’t cover them completely with plastic wrap.

    When you’re ready to eat your cream puffs, take as many out at once as needed and let thaw overnight before eating.

    If you need to eat them sooner, place your large cream puff recipe in the refrigerator for an hour or two beforehand.


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