CREAM PUFFS RECIPE
Homemade Cream Puffs filled with sweet cream and raspberries. Learn how to make a bakery quality, buttery Choux pastry dough.
Provided by Natasha Kravchuk
Categories Medium
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
- In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
- One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
- Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
- Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2" diameter and 1/2" tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
- Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
- In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
- Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.
Nutrition Facts : Calories 125 kcal, Carbohydrate 6 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 38 mg, Sugar 2 g, ServingSize 1 serving
PATE A CHOUX PUFFS
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a medium saucepan, combine the milk and butter, and bring to a boil over medium heat. Add the salt, sugar and flour, and stir vigorously with a heatproof spatula. Cook, stirring constantly, until a dense dough forms that pulls away from the side of the pan, about 3 minutes.
- Add the dough to a stand mixer fitted with the paddle attachment. On low speed, beat in the eggs one at a time, scraping down the sides of the bowl between additions to make sure everything is evenly mixed.
- Line a cookie sheet with parchment paper. Using a 1-ounce scoop, drop the dough, 1 inch apart, onto the prepared cookie sheet. Bake until puffed and golden, 35 to 40 minutes. (The puffs should feel light when you pick them up.) Make sure to keep the oven shut until at least the halfway point -- if you open the oven before 20 minutes have elapsed, the puffs will deflate and you won't be able to get the texture back. Remove the puffs from the oven and prick each one on the side to allow the steam to escape. Let cool completely.
- To dip in chocolate: If desired, dip the tops of the puffs in Warm Chocolate Ganache, shaking off the excess. Place on a platter and sprinkle with sliced almonds. Let stand for about 30 minutes, to set the glaze, before eating.
- Heat 1 inch or so of water in a medium saucepan over low heat. Put the chocolate chips and cream in a heatproof bowl that fits snugly into the saucepan without touching the water. Heat, stirring, until the chocolate melts and the mixture is smooth, about 5 minutes.
CRAQUELIN-TOPPED CREAM PUFFS
Pâte à choux, aka cream puff dough, is a baker's putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St. Honoré and tens more desserts. The dough is cooked before it's baked, and it's a quick-change artist - a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h
Yield About 40 puffs
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 34 milligrams, Sugar 5 grams, TransFat 0 grams
CREAM PUFF "CRACK BUNS" (CHOUX AU CRAQUELIN)
These gorgeous cream puff "crack buns" were inspired by the Great British Baking Show, which is currently my favorite thing on television. Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. These would be great filled with all kinds of things, but it's hard to beat vanilla bean pastry cream (see footnote).
Provided by Chef John
Categories World Cuisine Recipes European Belgian
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat.
- Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
- Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.
- Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.
- Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
- Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 25.6 g, Cholesterol 73.9 mg, Fat 16 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 7.5 g, Sodium 91.2 mg, Sugar 13.5 g
PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.
Provided by David Tanis
Categories appetizer
Time 1h
Yield About 60 bite-size puffs
Number Of Ingredients 8
Steps:
- Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
- Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
- Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
- Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
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
HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX)
Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.
Provided by Sally
Categories Dessert
Time 1h30m
Number Of Ingredients 17
Steps:
- Watch the video in the blog post above; it will help guide you through the next few steps.
- Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
- With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
- Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
- Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.
- Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F (177°C) and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
- Split open pastries and fill with homemade whipped cream, lemon curd, pastry cream, jam, a combination of these, or your favorite filling. You can also poke a hole in the pastries and pipe the filling inside. For my pictured cream puffs and profiteroles, see recipe notes.
- Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.
BASIC CHOUX PASTRY AND TROUBLESHOOTING GUIDE
Learn how to make Perfect Choux Pastry step by step - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more. Each pastry shell in this recipe comes from a spoonful of dough (either piped or spooned on to a baking sheet, roughly 2 inches in diameter). Baking time given here is based on this.EASY - This can be made by novice bakers. However, I highly recommend reading this recipe + post before attempting choux pastry for the first time. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini from The Flavor Bender
Categories Appetizer Dessert Pastry Sweets
Time 1h50m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).
- Cook the dough for 1 - 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).
- Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs, please see the post for details).
- Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands - this is an optional step).
- Pipe the desired shape on to the baking sheet - either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.
- Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer.
- During the last 5 - 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.
- Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary).
- Fill with a sweet or savory filling and serve immediately. Or you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep them in the freezer in an air-tight container.
Nutrition Facts : Calories 58 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 45 mg, ServingSize 1 serving
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.
PATE A CHOUX RECIPE
Learn how to make light as air pâte à choux (choux pastry) with this easy to follow guide.
Provided by Michelle
Categories Dessert
Number Of Ingredients 5
Steps:
- Place the water or milk, butter, and salt in a medium saucepan. Place over high heat and bring to a full rolling boil.
- Remove from the heat and add the flour all at once. Using a wooden spoon or stiff silicone spatula and stir until the flour is thoroughly mixed in and no lumps remain, pressing and smashing the dough against the sides of the pan.
- Return the pot to medium-high heat and cook, stirring frequently, until the dough comes together into one mass and there is a dry film on the bottom and sides of the pan. If you have an instant-read thermometer, it should register 175 degrees F.
- Transfer the dough to a mixing bowl and beat on medium speed for about 2 minutes to cool the dough down. It should register 145 degrees on an instant-read thermometer.
- Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Once all of the eggs have been added, scrape down the bottom and sides of the bowl and mix again to ensure everything is fully incorporated, an additional 5 to 10 seconds.
- Use immediately or keep at room temperature for up to 2 hours in a piping bag or with a piece of plastic wrap pressed against the surface.
Nutrition Facts : Calories 73 kcal, Carbohydrate 5 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 79 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SWEET OR SAVORY PATE A CHOUX
Provided by Alton Brown
Time 35m
Yield 4 dozen bite-size cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
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
SWEET OR SAVORY PATE A CHOUX
This classic pate a choux recipe is the perfect base for desserts like chocolate eclairs as well as for savory appetizers.
Provided by Level Agency
Categories Sweets
Time 35m
Number Of Ingredients 6
Steps:
- Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper.
- Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, 3 to 4 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 5 minutes to cool, or until there is no more steam rising. With the mixer still on low speed, add the eggs and egg whites, one at a time, making sure each is completely incorporated before adding another. You will need to stop the mixer occasionally and scrape down the sides of the bowl and the paddle attachment. Before adding the last egg white, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a"V" shape. The mixture may only need 1 egg white.
- Transfer to a piping bag fitted with a plastic coupler and a round tip. Pipe a little of the mixture into the four corners under the parchment paper to hold it in place on the sheet pans.
- Pipe the mixture into 2 1/2-inch-long strips on the parchment, 4 rows of 6. Use a clean dampened finger to smooth any tips left from piping.
- Place the sheet pan of eclairs in the oven and bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until golden brown, 10 to 12 more minutes. Remove from the oven and immediately pierce the bottom of each eclair with a paring knife to release steam. Repeat with the remaining eclairs. Let cool completely before filling.
More about "cream puffs pate a choux food"
CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 157 per servingServings 8-10
- In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
- To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE -SUNSET MAGAZINE
From sunset.com
2/5 (6)Estimated Reading Time 1 minServings 8-10Calories 157 per serving
- In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
- To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
CREAM PUFFS RECIPE - FOOD & WINE
From foodandwine.com
- In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.
- In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Spray the mounds with nonstick cooking spray. Bake the choux for about 35 minutes, until browned and puffed, shifting the sheets from top to bottom and front to back halfway through. Let cool completely.
PATE A CHOUX (CREAM PUFFS) RECIPE - CUISINART.COM
From cuisinart.com
CREAM PUFFS / PATE A CHOUX | SOUTHERN FATTY
From southernfatty.com
PâTE à CHOUX RECIPE | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 36
- In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.
- In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Proceed with Step 4 of one of the following three choux recipes: Chouquettes, Gougères, or Cream Puffs.
CRAQUELIN FOR CREAM PUFFS - PARTYLICIOUS
From partylicious.net
5/5 (7)Total Time 40 minsCategory DessertCalories 38 per serving
PATE A CHOUX: CREAM PUFF DOUGH - THE GOURMANDISE SCHOOL
From thegourmandiseschool.com
Category Breakfast & Brunch, SweetsEstimated Reading Time 5 mins
- Heat the water, butter and salt in a pot over medium heat. Stir until the butter is melted, then wait for the water to boil.
- Once the water is boiling, dump the flour in all at once and stir, using a wooden spoon, until you get a thick ball of dough (it will look and smell like mashed potatoes)! Turn the heat down to low and move the ball of dough around, working it against the side and bottom of the pot for about a minute and a half. You will notice a film forming at the bottom of the pan.
- Remove your dough from the pot and place into a medium bowl. Cool the dough down by beating it a couple of times. Once the dough has cooled to just a bit warm, whisk in the eggs until a smooth, even paste forms. Whisk your egg and milk together to make an egg wash.
PâTE à CHOUX - FAYE'S FOOD
From fayesfood.com
Servings 17Total Time 55 minsCategory DessertsCalories 42 per serving
- 2. Begin to melt the butter over high heat. Continue to cook until the butter is fully melted. Add in the milk powder and mix until all the lumps are dissolved.
- 3. After the milk powder is fully dissolved, remove the pan from the heat and dump in the flour all at once and begin to mix with a wooden spoon. Put the pan back over medium-high heat and continue to stir until the flour is fully dissolved. The liquid will become a soft dough, it will come clean off the sides and bottom as you stir and will form a slight skin. Don't overmix, just mix until the flour is fully dissolved. This will only take a few minutes. Once the dough is formed and the flour is dissolved, take the pan off the heat and dump the dough into the bowl of your stand mixer. Begin to mix on the lowest setting for a minute or two. The steam from the dough should be escaping as you mix. Don't overmix, just mix for a minute or two until the bowl doesn't feel as hot to the touch. After that, add in the eggs one at a time and mix on low or medium-low. Allow the egg to fully incorporate before adding in the next egg. Also, be sure to stop the mixer and scrape the bowl after each ad
- 4. Load up the dough into your pastry bag fitted with the round tip. Don't overfill the bag and work relatively! This dough will form a skin if as it sits. Place the tip about a 1/2" above the baking sheet. Gently squeeze out a bit of dough allowing it to mound on itself then ending with a quick flick of the wrist making sure the tip is lightly touching the dough for the top. The key to piping out proper puffs is to let the pastry bag do the work for you. The only real movement you'll be doing is at the end when you're flicking your wrist for the top swirl. The rest of the time, your tip should be stationary allowing the dough to form a mound. If a prominent top swirl forms, you can correct it later. Pipe out the dough about 1/2" apart from each other.
PâTE à CHOUX (CREAM PUFFS) - SCHECKEATS
From scheckeats.com
Servings 24Estimated Reading Time 6 mins
- Read the whole recipe all the way through and visualize each step, (or watch the video). You do not want to get confused or stuck in the middle.
CHOCOLATE DRIZZLED CREAM PUFFS | PATE A CHOUX - BROWNIE ...
From browniebites.net
Reviews 2
- In a medium pan combine the milk, sugar, vanilla extract, and orange zest. Heat on medium until simmering.
- Once the milk mixture is at a simmer, temper the egg yolks by adding a half cup full of the hot mixture into the sugar and egg yolks while whisking constantly. Repeat with a few more half cups of the hot mixture, and then return the contents of the bowl to the pan.
- Stir the mixture constantly on medium heat until the mixture thickens like pudding (~ 200 degrees if using a thermometer)
PATE A CHOUX - AN ESSENTIAL RECIPE - BAKING SENSE®
From baking-sense.com
4.6/5 (10)Category Pastries
- Remove the pan from the heat and add the flour all a once. Vigorously stir the batter until the flour is absorbed and there are no lumps.
- Return the pan to medium low heat and continue stirring for 3 minutes. The batter will come together and form a smooth, cohesive ball.
- Remove the pan from the heat and transfer the batter to a food processor fitted with a blade (if mixing by hand transfer to a mixing bowl). With the processor running, add eggs in a steady stream. Mix until the batter comes together.
MARTHA BAKES: PâTE à CHOUX EPISODE | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
HOW TO MAKE PERFECT PâTE à CHOUX (CREAM PUFF PASTRY ...
From delishably.com
Author Linda Lum
HOW TO MAKE CREAM PUFFS - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
HOW TO MAKE CHOUX PASTRY FOR ECLAIRS, CREAM PUFFS AND MORE
From tasteofhome.com
Author Lisa Kaminski
THE FOOD GROUPIE CLUB: BOUCHON CREAM PUFFS (PATE A CHOUX)
From chefsarahskitchen.blogspot.com
Estimated Reading Time 6 mins
CREAM PUFFS - APPEASING A FOOD GEEK
From appeasingafoodgeek.com
Estimated Reading Time 6 mins
PATE A CHOUX FOR CREAM PUFFS RECIPE - FOOD NEWS
From foodnewsnews.com
PâTE à CHOUX – CREAM PUFFS RECIPE - CUISINART.COM
From cuisinart.com
PâTE à CHOUX | CREAM PUFFS AND ECLAIRS | FOOD 131 OF 1000 ...
From youtube.com
MILK TEA CREAM PUFFS – FREDDY'S HARAJUKU
From freddysharajuku.com
PâTE à CHOUX (CREAM PUFF PASTRY) | SOJOURNER TOURS
From sojournertours.wordpress.com
PATE A CHOUX DOUGH AND FILLED CREAM PUFFS | CRAFTYBAKING ...
From craftybaking.com
SHOULD CREAM PUFF BE REFRIGERATED?
From askingthelot.com
CREAM PUFFS - DULA NOTES
From dulanotes.com
EASY PâTE à CHOUX RECIPE: THIS IS THE MAGICAL FRENCH ...
From 30seconds.com
PATE A CHOUX RECIPE JULIA CHILD WITH INGREDIENTS ...
From tfrecipes.com
WHERE DID CREAM PUFFS ORIGINATE FROM? – LEAGUESLIDER.COM
From leagueslider.com
HOW TO MAKE CREAM PUFFS | FRENCH PASTRY | DESSERT | SWEET ...
From youtube.com
PATE A CHOUX (CREAM PUFF PASTRY) RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MASTER PâTE à CHOUX (FOR ÉCLAIRS, GOUGERES & CUTE ...
From msn.com
PATE A CHOUX FILLING RECIPES
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HOMEMADE PATE A CHOUX CREAM PUFFS WITH CREAM PATISSIERE ...
From tigerdroppings.com
HOW TO MAKE CREAM PUFFS (PâTE à CHOUX) - YOUTUBE
From youtube.com
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