The Hungarian name of this dessert is 'Representative Doughnut'... but there is no official reason why. Anyways, the Hungarian Cream Puffs are a classic and popular choice for weddings, birthday parties and other family occasions. Some people like to make them huge, but I prefer if they have smaller sizes, so you can eat each in one bite.

The whole dessert is a combination of very basic pastry and cream fillings, so it could be a good practice with those basic recipes as well and don't forget the sweet reward after you finished this 'lesson'.



  1. Prepare the choux pastry according to the linked recipe. This time let's use an open star tip when you pipe the choux pastry.
  2. When you have dry and cold puff pastries, cut them in half.
  3. Let's fill the bottom half with a layer of pastry cream (prepare according to the linked recipe) and a layer of vanilla whipped cream.
  4. Place the top pastry half on the whipped cream.
  5. Sprinkle it with icing sugar before serving.
Hungarian Cream Puffs - Photo by © Reka Csulak

Hungarian Cream Puffs - Photo by © Reka Csulak

I've won the gorgeous green plate I've used on the pictures as a winner of Kinga Kremer's Giveaway. Let's check and purchase her handmade ceramics here.

Did YOU try this recipe?


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