Room Soezen (Cream Puffs)

Oct 17, 2013 by

Unless you don’t like whipped cream, what is not to like about room soezen (cream puffs)? You be surprised how easy they are to make.

Ingredients

1 cup water
1/2 cup butter
1 cup all purpose flour
4 eggs
2 tsp vanilla extract
1 cup heavy cream
1 tbsp sugar
Dr. Oetker whipped cream stabilizer

Instructions

Preheat oven to 400F. Bring water and butter to a boil. Stir in the flour until mixture forms a ball. Remove from heat.

Add eggs, beat with a wooden spoon until smooth. Line the baking dish with parchment paper and spray with no stick baking spray. Drop the batter on the cookie sheet. Bake in preheated oven for 30-35 min or until golden brown.

Cool and cut off the tops. For the filling I like whipped cream. In a cold bowl add the heavy cream, whipped cream stabilizer and sugar beat till it forms peaks. Don’t beat it too long otherwise you end up with butter. Now you think that you don’t need no stabilizer but you really do, it is so the whipped cream holds it shape, other wise it will turn runny. Fill the room soezen (cream puffs) with the whipped cream and top of with your favorite fruit or powdered sugar. You can use this same recipe for eclairs but just add chocolate or mocha icing to the top layer. Serve immediately or refrigerate.


Room Soezen (Cream Puffs)

Unless you don't like whipped cream, what is not to like about room soezen (cream puffs) and surprisingly they are very easy to make.

10 minPrep Time

30 minCook Time

40 minTotal Time

Yields 6

Recipe Image
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Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all purpose flour
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 tbsp sugar
  • Dr. Oetker whipped cream stabilizer

Instructions

  1. Preheat oven to 400F. Bring water and butter to a boil. Stir in the flour until mixture forms a ball. Remove from heat.
  2. Add eggs, beat with a wooden spoon until smooth. Line the baking dish with parchment paper and spray with no stick baking spray. Drop the batter on the cookie sheet. Bake in preheated oven for 30-35 min or until golden brown.
  3. Cool and cut off the tops. For the filling I like whipped cream. In a cold bowl add the heavy cream, whipped cream stabilizer and sugar beat till it forms peaks. Don't beat it too long otherwise you end up with butter. Now you think that you don't need no stabilizer but you really do, it is so the whipped cream holds it shape, other wise it will turn runny. Fill the room soezen (cream puffs) with the whipped cream and top of with your favorite fruit or powdered sugar. You can use this same recipe for eclairs but just add chocolate or mocha icing to the top layer. Serve immediately or refrigerate.
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