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Hungarian Cream Puffs Recipe - Moors Heads or Indianer

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Hungarian Cream Puffs - Indianer

Hungarian Indianer Cream Puffs - Traditional Indianer in the background, split cream puff on the left, and piped cream puff on the right.

© 2008 Barbara Rolek licensed to About.com, Inc.
This recipe for Hungarian Cream Puffs or Moors' Heads - Indianer in Hungarian so named because they resemble the turbans worn by some East Indians - is similar to French profiteroles. The French had a profound effect on the pastries of Hungary and Austria in the late 1800s and the connection remains strong.

These miniature cream puffs can also be made in Indianer pans, similar to standard muffin tins (3-inch diameter). Usually a sponge cake recipe is used for the indianer pans, but this recipe works fine.

Click here for a larger image.

Makes about 3 dozen small puffs or 1 dozen large puffs

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

  • 1 cup water
  • 4 ounces (1 stick) unsalted butter, cut into small pieces
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup heavy cream, whipped and sweetened to taste
  • 6 ounces semisweet chocolate, melted and cooled slightly

Preparation:

  1. Note: Click on the blue underlined words in the instructions below for pictures of the various steps.

  2. Heat oven to 375 degrees. Line a baking sheet with parchment paper or lightly coat 12 muffin tins with cooking spray. In a medium saucepan, bring water, butter and salt to a boil. When butter has completely melted, remove from heat and, using a wooden spoon, add flour all at once. Return to stove and stir over low heat for 2 or 3 minutes or until dough cleans sides of pan and forms a ball.

  3. Remove from heat and stir in eggs one at a time, beating well after each addition. Batter should be smooth and glossy and cling to the spoon.

  4. For mini puffs, using a cookie scoop, portion out mounds of dough on baking sheet. For large indianers, fill muffin tins 2/3 full. Bake minis for 20 minutes, large puffs longer. They should be puffy, and golden brown on top and bottom. The interior will still be moist like a popover.

  5. Let puffs cool completely before filling. For mini puffs, fill a pastry bag with a No. 6 plain tube and insert into side of puff and fill with sweetened whipped cream. Place a puff on a fork and dip in chocolate, or just dip the top.

  6. For larger puffs (minis can also be prepared this way), cut the bottom off puff, remove the moist interior, fill with cream, level, replace the bottom and dip entire puff in chocolate or just the top. Serve immediately or refrigerate until ready. Indianers don't hold well -- the puff becomes soggy -- so eat the day they are made.
User Reviews

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 5 out of 5
Close but missed, Member RobiSzekely

Indaner is small and on the photo. This is the ""kepviselo fank"".

1 out of 3 people found this helpful.

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