🍮 Képviselőfánk recipe– Hungarian Cream Puffs from My Childhood
- artisanistshop
- Oct 15
- 2 min read
A Taste of Home - The recipe of the Hungarian Cream Puffs calls Képviselőfánk
There’s something magical about the smell of freshly baked cream puffs.In my childhood home in Hungary, képviselőfánk appeared on the table every Sunday — airy, crisp, filled with vanilla custard and whipped cream. It’s the kind of dessert that feels elegant yet comforting, made from simple ingredients and a lot of love.
✨ A Little History of the Hungarian Cream Puffs
Hungarians call it képviselőfánk, literally “representative’s doughnut.”Legend says it became popular in 19th-century Budapest, when politicians treated themselves to these delicate pastries after long debates in Parliament. Over time, it turned into a family favorite found in every Hungarian pastry shop — and in every grandmother’s kitchen.
🧈 Ingredients Hungarian Cream Puffs
For the choux pastry
100 g butter
250 ml water
150 g flour
4 eggs
pinch of salt
For the vanilla cream
500 ml milk
3 egg yolks
3 tbsp sugar
1 packet vanilla pudding powder or 2 tbsp cornstarch
1 tsp vanilla extract
200 ml heavy cream (whipped)
To finish: powdered sugar and a sprinkle of nostalgia
👩🍳 Step-by-Step Instructions
1. Make the doughBring butter and water to a boil, add flour all at once, and stir until the mixture forms a smooth ball that leaves the sides of the pot.
2. Add the eggsLet it cool slightly, then beat in the eggs one at a time until glossy and pipeable.
3. Shape & bakePipe small mounds or swirls onto parchment paper.Bake at 200 °C / 400 °F for 25–30 minutes, until puffed and golden.
4. Prepare the fillingWhisk milk, yolks, sugar, pudding powder, and vanilla over medium heat until thick.Cool completely, then fold in whipped cream.
5. AssembleCut off the tops of the pastries, spoon in vanilla cream and whipped cream, then place the tops back on.
6. FinishDust with powdered sugar and admire your work — or eat one immediately!
💡 My Tip
Let the pastry shells cool completely before filling — it keeps the cream fluffy and prevents melting.And if one cracks, don’t worry. My grandmother always said:
“The cracked ones are for the cook.”
❤️ Why I Love This Dessert
Every time I make these cream puffs, I’m back in my mom’s kitchen — same wooden table, same laughter, same sweetness.Képviselőfánk isn’t just dessert; it’s a small piece of Hungarian tradition, shared from one generation to the next.
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