Pastry
Greek Cream Puffs

Recipe

Group Weight / Volume
Genoise 2.000 gr
Eggs 1.000 gr
Water 200 gr
Flour 100 -150 gr

Preparation

    Mix all the ingredients together at high speed with the use of the mixer’s wire whip for 6-8 minutes. Mix until you get a perfect and fluffy dough consistency.

    Use a piping bag with a round nozzle to pipe the mixture into preferable portions, having in mind that during baking the mixture will rise much more than usual.

    Bake at 180ºC for 10-12 minutes.

More information

The mixing duration should not exceed 10 minutes.

Be careful of the spacing you leave between the piped portions to avoid having them stick together.