Cream-Puff Day Prep 2015

[Photos from Sunday 7 February 2016, posted online 8 February 2016.  It’s a nice day out!]

With cream-puff day (bolludagur) looming, it was time to make cream-puffs!  Anna and I made the puffs themselves, while Finnur and Anna did the filling and topping.

We used the following recipe, re-posted from here, and translated to English:

4 dl water
160 g butter
250 g flour
0.25 tsp baking powder (some recipes use salt and no baking powder)
5 eggs if molding with spoons, 6 if squeezing out of a tube

Put water and butter in a pot, and bring to a boil, melting all the butter.  Meanwhile, mix together flour and baking powder.  When the water and butter start boiling, remove from heat, and mix in the flour and baking powder.  Stir vigorously with a spatula until the dough is smooth and consistent, and does not stick to the pot.

COOL the dough well, you don’t want to cook the eggs when you put them in!   Put one egg in at a time, stirring it well into the dough.  The end result should hold its shape pretty well.  If it’s liquidy, you’re probably in trouble.

Mold with two spoons and put on a baking plate.  Bake for 30-35 minutes at 210°C (200°C if using blow).  Do not open the oven until the puffs are almost done, or they may deflate.

So, with that out of the way, here are some photos! (12 photos total)