ADVERTISEMENT
In a saucepan, bring butter, water, sugar, and salt to a boil.
Remove from heat, add the flour all at once, and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Transfer the dough to a bowl and let it cool slightly.
Beat in the eggs one at a time until smooth and glossy.
Pipe or spoon small mounds onto a baking sheet lined with parchment paper.
Bake in a preheated oven at 200°C (390°F) for about 20-25 minutes or until golden and puffed. Cool completely.
2. Make the Apricot Filling:
In a saucepan, combine chopped apricots, eggs, sugar, and cornstarch.
Cook over medium heat, stirring constantly until the mixture thickens.
Remove from heat and stir in butter until smooth.
Let cool completely.
3. Prepare the Whipped Cream:
Whip the cold cream until soft peaks form.
Add cream cheese and whip until stiff peaks form.
4. Assemble the Cream Puffs:
Slice the choux pastry puffs in half horizontally.
Spoon or pipe the apricot filling inside the bottom halves.
Top with whipped cream and cover with the top halves.
Dust with powdered sugar for decoration.
Serving and Storage Tips:
ADVERTISEMENT
