Description
Princes Krofne are considered to be one of Slavic countries' staple desserts and is literally translated to "princess doughnuts". They are named after their appearance, meaning they form multiple peaks that resemble a crown. Princes Krofne or as they are known in English-speaking countries, cream puffs are the Slavic version with a few alterations. Saturated fatty acids like butter are substituted for unsaturated ones like oil to give a more light and moist pastry texture. Despite their minor differences, princes Krofne and their many variations remain iconic and beloved by many cultures.
Ingredients
For the Pastry
- 3 large eggs
- 250 ml water
- 125 ml vegetable or sunflower oil
- 150 g all purpose flour
- pinch of salt
- 3 tsp sugar
For the Filling
- 1 L milk
- 3 tsp vanilla extract
- 250 g sugar
- 1 egg
- 5 egg yolks
- 150 g cornstarch
- 125 g butter at room temperature
- 100 g powdered sugar
Preparation
For the Pastry
- Combine water, oil, salt and sugar and heat until it boils. Remove from heat and add flour, all at once, stirring with a wooden spoon until all the lumps are dissolved and it pulls away from sides of the pan (it will take about 2 minutes).
- Let the mixture cool before gradually adding eggs one by one. Combine well after each addition, until the batter comes together. The pastry dough should be thick, shiny, smooth and sticky. Using a tablespoon, scoop desired portions (suggested size: 2.5 inch diameter) onto the baking sheet lined with parchment paper, 2 inches apart.
- Optional: For appearances, you could put dough (and later the filling) in a pastry bag with a star tip or round plain tip and pipe it onto the baking sheet.
- Preheat oven to 200 C and bake for 35-40 minutes. Alternatively you can also bake them at 250 C for 12-14 minutes, then reduce the temperature to 150 C and bake for an additional 20 minutes to thoroughly let the inside dry. Let cool completely and cut in half with serrated knife.
For the Filling
- Whisk egg with yolks, 100 ml milk and cornstarch-make sure there are no lumps.
- Heat the rest of the milk with vanilla and sugar. When it boils, remove from heat and add to the egg mixture. Put on low heat and stir for several minutes until it thickens into a custard. Cover with plastic foil and let cool to room temperature.
- Take cooked custard and mix with electric mixer. In a separate bowl, mix butter as well. Then combine the two ensuring to thoroughly incorporate the butter into the custard.
Assembly
- Spoon your desired portion of filling (or pipe with a star tip) on the bottom of each cream puff. Cover with the tops you cut off earlier.
- Dust with powdered sugar.
Preparation
For the Pastry
- Combine water, oil, salt and sugar and heat until it boils. Remove from heat and add flour, all at once, stirring with a wooden spoon until all the lumps are dissolved and it pulls away from sides of the pan (it will take about 2 minutes).
- Let the mixture cool before gradually adding eggs one by one. Combine well after each addition, until the batter comes together. The pastry dough should be thick, shiny, smooth and sticky. Using a tablespoon, scoop desired portions (suggested size: 2.5 inch diameter) onto the baking sheet lined with parchment paper, 2 inches apart.
- Optional: For appearances, you could put dough (and later the filling) in a pastry bag with a star tip or round plain tip and pipe it onto the baking sheet.
- Preheat oven to 200 C and bake for 35-40 minutes. Alternatively you can also bake them at 250 C for 12-14 minutes, then reduce the temperature to 150 C and bake for an additional 20 minutes to thoroughly let the inside dry. Let cool completely and cut in half with serrated knife.
For the Filling
- Whisk egg with yolks, 100 ml milk and cornstarch-make sure there are no lumps.
- Heat the rest of the milk with vanilla and sugar. When it boils, remove from heat and add to the egg mixture. Put on low heat and stir for several minutes until it thickens into a custard. Cover with plastic foil and let cool to room temperature.
- Take cooked custard and mix with electric mixer. In a separate bowl, mix butter as well. Then combine the two ensuring to thoroughly incorporate the butter into the custard.
Assembly
- Spoon your desired portion of filling (or pipe with a star tip) on the bottom of each cream puff. Cover with the tops you cut off earlier.
- Dust with powdered sugar.