Directions:
- 1. Preheat oven to 400°F. Line two cookie sheets with parchment paper.
- 2. In a small nonstick saucepan, bring water, margarine, and salt to a boil. When margarine melts, add flour all at once, stirring rapidly. Reduce heat to medium and continue to cook until a ball of dough that detaches easily from the pot forms. Set aside and let cool for 10 minutes.
- 3. In the meantime, make the cream filling by beating the parve whipping cream until it forms peaks. Add the powdered sugar and mixing well. Store in a cool place until ready to use.
- 4. Transfer cooled dough to the bowl of stand mixer fitted with a flat paddle attachment. Add eggs, one by one, making sure each egg has completely incorporated into the dough before adding the next.
- 5. Transfer dough to a pastry bag fitted with a large star pastry tip (Wilton 4B is perfect) or simply use an ice cream scoop to form puffs. Form meringue-like mounds, 3 in diameter and 2 in height, directly on the prepared pans.
- 6. Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.
- 7. When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.
- 8. Optional: To make the syrup, mix all ingredients in a bowl and microwave for 1 minute. Drizzle cooled syrup on cream puffs right before serving. Can also be served with a drizzle of melted chocolate or sprinkled with powered sugar.
- Tricks of the trade If you lack a pastry bag and pastry tip you can use a storage-size zipper-top bag and cut off one corner with scissors, or use an ice cream scoop to shape. Keep in mind: It is important there are no cold drafts in your kitchen when you make these or they will deflate when taken out of the oven. Once cooked, these freeze beautifully.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.06 Kcal (1127 kJ) | ||
| Calories from fat | 90.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 417.7mg | 17% | |
| Potassium | 408.88mg | 9% | |
| Total Carbs | 42.31g | 14% | |
| Sugars | 27g | 108% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 3.94g | 8% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 307.79 Kcal (1289 kJ) | ||
| Calories from fat | 103.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 16% | |
|---|---|---|---|
| Cholesterol | 46.81mg | 14% | |
| Sodium | 477.82mg | 17% | |
| Potassium | 467.74mg | 9% | |
| Total Carbs | 48.4g | 14% | |
| Sugars | 30.89g | 108% | |
| Dietary Fiber | 0.96g | 3% | |
| Protein | 4.51g | 8% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 48mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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