Strawberry Powder Puffs
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Strawberry Powder Puffs
Adapted from The Australian Women's Weekly Sweets
Yield: 18 servings
- 2
- ⅓
- 2
- 2
-
2
Tablespoons self-raising flour
-
½
cup thickened cream (35% fat)
-
1
Tablespoon icing sugar, plus extra for dusting
-
½
cup finely chopped strawberries, plus extra for garnish
For powder puffs:
Preheat oven to 180C (or 160C fan forced). Grease and flour two 12-hole shallow round-based patty pans. Beat eggs and sugar in a small bowl with electric mixer for about 4 min., or until mixture is thick and pale. Triple-sift flours, and fold into egg mixture. Place mixture in a piping bag and fill holes to about ⅔ full (or you can spoon the mixture into the holes). Bake about 10 min., turn immediately to cool. Wash, grease and flour pans again and repeat with the remaining mixture.
For strawberry cream:
Beat cream and the sifted icing sugar until it forms firm peaks. Fold in strawberries.
To assemble:
Sandwich puffs with strawberry cream just prior to serving. Dust with sifted icing sugar.
From Chirsty
Posted 1 year, 5 months ago
Caster sugar is superfine sugar that’s commonly used in baking. If you bake I think you’d already be familiar with it. Thickened cream is basically cream with 35% fat, which is ideal for whipping.
From AnnaMaria507
Posted 1 year, 5 months ago
Christy, thanks for your resposne. Where I live, superfine sugar is sold as “superfine sugar” and cream 35% fat is referred to as heavy or whipping cream.
From Bubbe
Posted 9 months, 2 weeks ago
These look perfect for Valentine’s Day. I think I will try them today. Thanks for adding them.
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From AnnaMaria507
Posted 1 year, 5 months ago
What is caster sugar and what is thickened cream?