Cream Puff Stacks (Kremówka)
Buttery choux pastry puffs filled with whipped cream and a touch of vanilla. A showstopping Polish dessert that looks fancy but takes under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 12 count frozen choux pastry shells or profiteroles
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 2 tbsp whole milk or crème fraîche
- 2 oz dark chocolate
- 1 tbsp butter
Instructions
- 1
Bake choux shells at 375°F for 12 minutes until golden and puffed, then cool on a wire rack.
- 2
Pour heavy cream into a bowl, add powdered sugar and vanilla. Whip by hand or mixer until stiff peaks form.
- 3
Chop chocolate, melt it with butter in a small bowl set over simmering water, stirring until glossy.
- 4
Slice cooled shells in half horizontally. Pipe or spoon whipped cream into the bottom half of each shell.
- 5
Sandwich the top half back on, then drizzle melted chocolate over each puff. Serve immediately.
Tools you’ll need
- baking sheet
- wire cooling rack
- mixing bowl
- whisk or electric mixer
- small heatproof bowl
- saucepan
- pastry bag with piping tip (optional)
- spoon
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