CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
CREAM PUFFS (PUFFED SHELL OF CHOUX PASTRY)
Tenderly spiced with cardamom puffy shells, Choux pastry or pate a choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (roux like) and then cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. The the dough can either be piped or dropped into mounds onto a baking sheet and then baked, first at a high temperature and then at a slightly lower temperature. The high temperature is needed so the dough will rise quickly (giving it a hollow center) and to set the structure of the shells. Bakers' Ammonia is a leavening ingredient called for in many old world recipes, especially those from Scandinavia. It is also called "hartshorn". Unlike baking powder or soda, Bakers' Ammonia (ammonium carbonate) leaves no unpleasant alkaline off-flavor in baked goods. You can find it in any major supermarket or a Greek store.
Provided by Rita1652
Categories Drop Cookies
Time 40m
Yield 10-12 shells
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Prepare baking sheets by greasing and flouring or by lining with Parchment.
- Place water and butter in a saucepan and bring to a boil. Add the flour, cardamom and salt all at once and stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Blend in the milk well. Remove pan from stove burner and stir in the eggs, one at a time, stirring well until completely blended.
- Mix in the Bakers' Ammonia well.
- Drop on cookie sheets about 3 to 4 inches apart. Bake 20 to 25 minutes.
- Cut one of the shells in half at the end of baking to make sure they have dried out enough. If not dried completely, turn the oven off, punch a small hole in the bottoms of the shells, and place them back upside down in the oven to dry out for about 10 minutes. If the insides of the pastry shells are still very moist you may want to bake the shells longer so the shells won't deflate when you take them out of the oven.
- Allow to cool completely before filling.
- Fill with chocolate, vanilla or any flavor custard you enjoy!
Nutrition Facts : Calories 98.2, Fat 6.2, SaturatedFat 3.4, Cholesterol 75.9, Sodium 113, Carbohydrate 7.4, Fiber 0.3, Sugar 0.1, Protein 3
CHOUX PASTRY (FOR CREAM PUFFS, ECLAIRS, ETC)
Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.
Provided by Random Rachel
Categories Dessert
Time 40m
Yield 1 batch of dough
Number Of Ingredients 5
Steps:
- Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
- For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
- Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
- Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
- They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.
Nutrition Facts : Calories 777.1, Fat 56.1, SaturatedFat 32.4, Cholesterol 493.9, Sodium 553.5, Carbohydrate 48.5, Fiber 1.7, Sugar 0.6, Protein 19.5
PATE A CHOUX (CREAM PUFF PASTRY)
Basic dough from which you can make cream puffs, profiteroles, eclairs, cream puff swans or any manner of other desserts.
Provided by P48422
Categories Dessert
Time 20m
Yield 60 small cream puffs or eclairs
Number Of Ingredients 7
Steps:
- Place a bowl on your mixer and fit the paddle attachment to it.
- Put your eggs next to the mixer.
- Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
- Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
- Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
- Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
- Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
- Let it mix for a minute or two - the first few turns of the paddle will put up a cloud of steam.
- That's fine.
- Just let it mix until no more steam is coming off the dough.
- Then add the first egg, letting it mix in fully before adding the next one.
- Keep the mixer on low speed - you don't want to incorporate too much air into the paste.
- Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
- Before adding the 6th egg, stop the mixer and check the consistency of the dough.
- You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
- If the dough is too thick and doesn't form that peak, add the last egg.
- The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
- It should be used immediately.
- NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
- Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more - it's this last bit of cooking that will take the raw taste out of the flour; you'll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
- Stop mixing when you still have one egg left to add and inspect the dough.
- Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
- The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak - if you don't get a peak, add another egg.
- And relax.
- Even if you can't decide what to do, add the egg - you will still get a good puff.
- Use the paste while it is warm.
- It cannot be kept.
- Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.
Nutrition Facts : Calories 31.3, Fat 1.8, SaturatedFat 1, Cholesterol 19.3, Sodium 45.9, Carbohydrate 2.7, Fiber 0.1, Sugar 0.3, Protein 0.9
CHOUX PASTRY- FOR PROFITEROLES, CREAM PUFFS OR ECLAIRS
An easy pastry to make. Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. When defrosted return to the oven to crisp if required. Unfilled pastries can be frozen for up to two months. For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. For cream puffs sprinkle with icing sugar and fill with cream. A quick creamy filling is to blend a box of powdered dessert vanilla custard pudding mix with a carton of thickened cream (just use a balloon whisk). It's been a long time since I have used this recipe-so my servings is a guess
Provided by Jubes
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
- Stir in the sifted flour. Add the flour all at once. Beat until smoth.
- Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.
- Allow the mixture to cool slightly.
- Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.
- Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles or pipe into dotted shapes for uniformly shaped profiteroles.
- Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.
- Turn the oven off.
- Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.
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