dessert · Uncategorized

Cream Puffs

mousseline-cream-french-pastry-pin2
Cream puffs are much easier to make than it looked! The cream is below the dough recipe. There was a lot of cream leftover so i used it for cupcakes. Use it in a trifle too maybe?
CLASSIC CREAM PUFFS
 Serves: 24 cream puffs
Ingredients:
FOR THE CREAM PUFF DOUGH (PÂTE À CHOUX)
  • 1/2 cup butter
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 tablespoons powdered sugar (for dusting)

DIRECTIONS

  1. Preheat the oven to 375 degrees.
  2. In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
  3. Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
  4. Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
  5. Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
    1. Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.

CREAM 

Ingredients
  • 2 cups milk (480ml)
  • 4 egg yolks
  • ⅓ cup + 1 tablespoon granulated sugar (80g)
  • ¼ cup all-purpose flour (30g)
  • ¼ cup cornstarch (30g)
  • 2 teaspoons pure vanilla extract
  • A pinch of salt
  • ⅓ cup unsalted butter (75g)
  • ⅓ cup unsalted butter, softened (75g)
Instructions
  1. In a thick bottom sauce pan warm 2 cups of milk over low heat.
  2. In a bowl cream egg yolks and granulated sugar. Sift in all-purpose flour and cornstarch. Whisk until smooth. Finally stir in vanilla and a pinch of salt.
  3. Pour only ¼ of warm milk into (2) and whisk to combine. Then pour the cream in the pan of the warm milk.
  4. Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.
  5. Out of heat stir in ⅓ cup of unsalted butter. Mix until combined. Transfer to a heat-proof bowl and let cool.
  6. Meanwhile cream ⅓ cup of softened butter. When the cream is cooled to room temperature, add in the butter. Whisk until smooth.
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