Cream Puff Dough Food

CREAM PUFF DOUGH

Steps:

• preheat oven to 375*F butter and lightly flour a cookie sheet.
• place water, salt, butter and sugar in heavy-bottomed saucepan. cook over medium heat. continue cooking for 2 minutes after liquid starts to boil.
• reduce heat to low. add all of flour and mix rapidly with wooden spoon. cook dough until it no longer sticks to the spoon or fingers when pinched. be sure to mix constantly.
• remove pan from heat and transfer mixture to bowl. let cool 3 minutes.
• incorporate eggs one at a time, (mixture must regain its smooth texture before next egg is added) mixing well between additions. the finished dough should be shiny and smooth.
• fit pastry bag with plain rounded tip. fill pastry bag with dough and squeeze out shapes of your choice; the size of an egg for cream puffs or 4inch long strips for eclairs. leave space between each.
• brush tops of shapes with beaten egg, smooth tails left by pastry bag. let stand at room temperature for 20 minutes.
• bake 35 minutes in oven. turn off heat and postion door ajar. let stand 45 minutes.
• when cold fill with your choice of pastry cream or whipped cream. glaze tops with caramel or chocolate.

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE

Steps:

• Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
• Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
• Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
• Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
• Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
• Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
• Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
• Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

STATE FAIR CREAM PUFFS

Steps:

• In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.

FOOD PROCESSOR QUICK PUFF PASTRY

Steps:

• Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
• Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.
• Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
• Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.
• Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the (about) 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle.
• Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using.

CREAM PUFFS

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

CREAM PUFFS

Steps:

• Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2" cut from one bottom corner) with plain 1/2" tip.
• Bring milk, butter, 1 teaspoon sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1-2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.
• Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.
• Spoon dough into prepared pastry bag; pipe out 2 1/2"-diameter rounds on prepared sheets, leaving 2" between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
• Arrange racks in upper and middle thirds of oven and preheat to 450°F. Whisk remaining egg with 2 teaspoons water and brush dough rounds all over with egg wash.
• Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350°F and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.
• Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.
• Prepare a second pastry bag (or freezer bag) with 1/2" open-star tip. Beat heavy cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.

CREAM PUFFS I

Steps:

• For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
• Preheat oven to 450 degrees F (230 degrees C).
• For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
• Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

PATE A CHOUX (CREAM PUFF PASTRY)

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.

CRAQUELIN-TOPPED CREAM PUFFS

Steps:

• To make the craquelin: Pulse the butter, sugar and salt in a food processor until just blended. Add the flour, and pulse until you have moist curds; pulse in the vanilla. Scrape the dough out onto the counter, and pull it together into a ball. Divide in half, shape each half into a disk and roll out each piece between parchment paper until it's about 1/8 to 1/16 inch thick. Freeze for at least 1 hour, and then cut into 1 3/4-to-2-inch-diameter rounds. Freeze until needed (always use frozen).
• Preheat the oven to 350. Line 2 baking sheets with parchment paper. Have a small (2-teaspoon capacity) cookie scoop, spoon or a piping bag at hand.
• To make the puffs: Bring the milk, water, butter, sugar and salt just to a boil in a medium pan. Reduce the heat to low, add the flour all at once and start stirring like mad with a flexible spatula. Stir and mash the dough until it comes together and leaves a film on the bottom of the pan. Keep cooking and stirring nonstop for another 3 minutes to dry but not color it. Scrape the dough into the bowl of a mixer fitted with the paddle attachment (or work with a hand mixer). Beat the dough for 2 minutes to cool it down a bit. Combine the eggs and white, stir with a fork to break them up and then add to the dough in three additions, beating on medium speed. Beat until the dough is satiny and runs off the beater smoothly.
• Scoop, spoon or pipe puffs that are about 1 1/2 inches in diameter, leaving about 2 inches between each puff. (At this point, you can freeze them and then, when they are solid, pack them in an airtight container. When you're ready to bake, arrange the frozen puffs on a lined baking sheet and keep them on the counter while you preheat the oven.) Place a frozen round of craquelin on each puff.
• Bake for 30 to 35 minutes, rotating the baking sheets if needed, or until the tops are golden brown and crackled. The puffs will feel firm when gently squeezed and sound hollow when tapped on the bottom. Transfer them to racks, and cool to room temperature.

CLASSIC CREAM PUFFS

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

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.