Many types of fillings and candy will work as decorations. After conquering cream puffs, it is easy to experiment with different fillings. Try filling them with ice cream, then drizzle with chocolate sauce and garnish with crushed peppermint candy. This elegant looking dessert was very simple to prepare. Just vary the flavor of ice cream and choose a different garnish for different seasons. Think of making cream puffs the next time you need an easy dessert idea.
Ready to make the recipe? Search recipes, ingredients, articles, products Page Name. The pastry has been sufficiently beaten when it pulls away from the sides of the pan in a ball. During baking, the eggs make the pastry puff into irregular domes to create cream puffs.
Here are some additional cream puff tips: When dropping cream puff dough onto baking sheet, push dough off spoon with a spatula or second spoon so puffs will stay round. Do not add more dough to the original mound. The dough can also be piped to form a ring or other shape before baking. To make the cream puff shells: Beat the eggs and egg white in a liquid measuring cup until combined. Set aside. Ready your food processor, fitted with the steel blade.
Bring the butter, milk, water, sugar, and salt to a boil in a small saucepan set over medium heat. Once the mixtures fully boils and the butter is melted, immediately remove the pan from the heat and beat in the flour with a wooden spoon until it combines and clears the sides of the pan. Return the pan to low heat and using a heatproof rubber spatula, cook the mixture while you stir it constantly with a smearing motion on the bottom of the pan.
Continue this for about 3 minutes. The mixture should be slightly shiny, look like wet sand, and tiny beads of fat from the butter should appear on the bottom of the saucepan. Immediately transfer the mixture to the food processor. Leave the feed tube open and process not pulse for 10 seconds. With the machine running, gradually add the eggs through the feed tube in a steady stream.
When the eggs have been added, stop processing and scrape down the sides of the bowl. Process for another 30 seconds, until the mixture turns to a thick, smooth, and sticky paste. Dip the back of a small spoon in some cold water and gently smooth out the irregular tops of the rounds. Bake for another 10 minutes until the puffs are golden brown and fairly firm - they should not be soft and squishy.
Return the baking sheet to the oven, prop the door open with a wooden spoon, and allow the puff to dry out and crisp up for about 45 minutes. Transfer the puffs from the baking sheet to a wire rack to cool completely. To assemble the cream puffs: Once the pastry cream has chilled for at least 3 hours, slice a small X into the side of each pastry puff. You'll know when you've piped enough cream because the cream will start to either push out the opposite side of the puff or it will start to push the pastry bag out.
Dust the tops of the filled cream puffs with some sifted powdered sugar and serve immediately. Notes adapted from Baking Illustrated by the editors of Cook's Illustrated. Recommended Products As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page.
How much do you love this recipe? Warm Vanilla Sugar. Kayle The Cooking Actress. I meant to write more but hit enter in my excitement! Donna Joseph. The vanilla cream filling can be made up to a week in advance. The cream puffs can be fully assembled up to a day in advance they actually taste better if assembled ahead of time. I store them uncovered in the refrigerator up to a day before serving.
Once filled with any kind of cream filling, they must be stored in the refrigerator. You can store them in any airtight container in the refrigerator for days, and can freeze even filled puffs for several weeks. Why are my cream puffs not hollow? Water and Butter The more fat, the more tender the cream puff. Too much fat and it will interfere with gluten production, and your cream puffs will collapse. The water and butter mixture has to be boiling before adding any more ingredients because the heat is necessary to swell the starch granules in the flour.
Why do cream puffs deflate? The cause is almost always excess internal moisture. Set the puffs on a rack to cool and poke a small hole in the top of each one with a skewer to release excess steam that could cause them to collapse.
A solid outer crust will keep these small vent-holes from deflating the puffs like pricked balloons. What is the difference between cream puffs and profiteroles? They all may be filled and topped the same way.
When making Profiteroles, after they are cool from baking, fill with whipped or pastry cream, or even ice cream, then freeze. Can I freeze profiteroles filled with cream? Freezing the prepared, but unbaked, dough ahead of time makes assembling fresh profiteroles fast and easy.
However, you can also freeze assembled profiteroles filled with ice cream, thawing them just before serving.
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