- 300 ml of water
- 100 g of butter or margarine
- ½ teaspoon salt
- 225 g of wholewheat pastry flour
- 3 eggs
- 1 or 2 tablespoon of Natur Honey
In large saucepan bring water, butter, and salt, to a boil. Reduce heat; quickly stir in flour, mixing vigorously with a wooden spoon or an electric hand mixer.
Continue mixing until batter leaves the sides of the pan and forms a ball. Remove from heat and add beaten eggs a little at a time (about 6 additions) and the honey, beating with an electric hand mixer after each addition, until batter is smooth.
Drop dough from large metal spoon or a pastry bag, onto greased baking sheets, forming 12 mounds about 3 inches apart. Bake at 180°C (350°F) on middle rack, for 20 to 25 minutes. Transfer immediately to racks to cool away from drafts.
- 300 ml of cream 35%
- 1 to 2
tablespoon cane sugar
2 tablespoons of Bambu Instant.
Whip cream and sugar until
almost stiff. Gently incorporate Bambu.
Cut the top of the cooled puffs and fill with Bambu Cream.