Cream Puffs With Apricot "Fried Eggs" Recipe

Name: Cream Puffs With Apricot "Fried Eggs"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 ml semi-skimmed milk; 75 g butter; 200 g plain flour; 5 None eggs; 150 ml creme fraiche; 1/2 None vanilla pod, seeds scraped out; 4 tbsp caster sugar; 150 ml whipping cream, whipped; 2 x 400 g cans apricot halves, drained; None None Icing sugar, for dusting

Servings: persons

1
Preheat the oven to 400u00b0F. Line 3 baking sheets with parchment paper. Place the milk, butter, 1/2 cup of water and a pinch of salt in a saucepan and bring to a boil. Add all the flour and stir rapidly with a wooden spoon until the dough forms a ball that leaves the sides of the pan clean. Transfer to a bowl and rapidly beat in 1 egg. Allow to cool for 10 mins.
2
Beat in the remaining eggs one at a time. Using a dessert spoon, spoon out 6 circles of dough per baking sheet, using the back of the spoon to smooth out slightly. Fill several ovenproof ramekins with water and place on the bottom of the oven. Bake one sheet at a time for 20-25 mins, until the pastry is risen and golden. Allow to cool on a wire rack.
3
Mix together the sour cream, vanilla seeds and sugar. Stir in the whipped cream. Spread over the pastry puffs and top each with an apricot half. Dust with powdered sugar.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 ml semi-skimmed milk, 75 g butter, 200 g plain flour, 5 None eggs, and more.

Yes, Cream Puffs With Apricot "Fried Eggs" falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Puffs With Apricot "Fried Eggs"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions