Mini Cream Puff

Total time: 50m
Preparation Time: 25m

For 16 pieces

Nutritional Information

Contains 72 Kcal


  • 2 pinches salt
  • 25 g butter
  • 1 dl milk water (1/2 milk, 1/2 water)
  • 1 tbsp. sugar
  • 2 eggs, whisked
  • 50 g white flour
  • 2 Persimmons, very ripe
  • bag vanilla sugar
  • 0.25 tsp. ground coriander
  • 1 dl full cream
  • icing sugar to dust


  • Bring the milk water, butter, salt and sugar to a boil and reduce the heat. Add the flour all at once, stir approx. 1 1/2 minutes until a glossy clump of dough forms and does not stick to the bottom of the pan. Take the pan off the heat and stir in the eggs, one at a time. The dough should be soft, but not runny. Form the puffs: spoon the mixture into a piping bag with a serrated nozzle (approx. 15 mm in diameter) and pipe 16 balls approx. 2 1/2 cm in diameter, spaced well apart, onto an oven tray lined with baking paper. Bake for approx. 25 min. in the lower half of an oven preheated to 180°C. Do not open the oven during baking! When baked, turn the oven off and allow the puffs to dry in the oven for approx. 15 minutes with the oven door slightly open. Cool slightly on a rack, cut in half horizontally, and let the bottoms and tops cool completely.
  • Finely puree the Japanese persimmon, vanilla sugar and ground coriander. Put one-half aside. Whip the cream until stiff and fold in the remaining persimmon puree carefully. Spoon the persimmon mixture into a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe into the bottoms. Distribute the remaining puree on the filling, set the tops in place, press gently, and dust with icing sugar.

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