Cream Puffs With Pastry Cream Recipe 455 Food

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.

CREAM PUFFS

Steps:

• Make the cream puffs: In a medium saucepan, combine the butter, granulated sugar, salt and 1 cup water. Bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
• Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes. Add the 3 eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the third egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg.
• Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Fill a large pastry bag, fitted with an open tip, with the cream puff mixture. Pipe twelve
• 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan. (Alternately, use a large spoon to form the dough into the mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
• Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more. Cool on a rack.
• Assemble the cream puffs: Cut the puffs in half with a serrated knife, and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F. oven for about 5 minutes. Cool completely before continuing.) Put a heaping tablespoon of the fruit in the bottom halves of the cream puffs. Pipe or spoon about 1/3 cup of the Chocolate Whipped Cream on top. Replace the puff tops. Refrigerate for up to 3 hours or serve immediately.
• Yield: 12 cream puffs
• Beat the cream in a medium bowl with an electric mixer or a whisk, until it begins to hold a loose peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a firm but still soft peak. Set aside.
• Put the chocolate in a clean, medium, microwaveable bowl. Melt the chocolate in the microwave, at half power, at 30 second intervals, until softened and warm. Whisk until smooth and liquid. (Alternatively melt the chocolate in a double boiler.)
• Fold about 1/2 cup of the whipped cream into the warm chocolate to lighten it. Add the lightened chocolate mixture back to the remaining whipped cream, folding until completely blended. Store in an airtight container until ready to use. It's best used the same day it is prepared.
• Yield: about 4 cups

CREAM-FILLED PUFF PASTRIES

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
• Fold a 12-inch square sheet of aluminum foil in half, turn and fold in half again; you should have a small square. Now, fold diagonally and once more again. You will now have a triangle. Wrap it around your index finger and mold into a cone shape. Repeat 9 more times to make 10 molds. (Note: these can be reused.) Lightly spray the foil molds with nonstick spray.
• Lay out the puff pastry sheet on a work surface with one of the long sides facing you. Cut the pastry into 3/4-inch-wide strips from top to bottom to make 20 strips. Wrap 2 pastry strips around each mold, overlapping a little with each wrap. Transfer to the prepared baking sheet and bake until lightly browned around the edges, 16 to 18 minutes. Let cool.
• Meanwhile, whisk together the cream cheese and butter in a bowl. Add the confectioners' sugar in batches with the salt. Gently fold in the blackberry preserves (so there is some veining). Transfer to a disposable pastry bag fitted with a large star tip and place in the fridge for at least 30 minutes to let the filling firm up.
• Pipe the filling into each pastry from the wider end. Serve with a dusting of confectioners' sugar and some blackberries and mint.

PASTRY CREAM FOR CREAM PUFFS

Steps:

• Bring milk, 1/4 cup sugar, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
• Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed or whisk by hand until smooth.

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.

CREAM PUFFS OR ECLAIRS WITH VANILLA PASTRY CREAM

Steps:

• Make vanilla pastry cream:.
• In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
• Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
• Boil 1 minute.
• In a small bowl with fork, beat 6 egg yolks slightly.
• Beat small amount of heated milk mixture into yolks.
• Slowly pour egg mixture back into milk mixture, stirring.
• Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
• To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
• Remove from heat; stir in vanilla.
• At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
• Cover surface with plastic wrap, and chill well, about 2 hours.
• When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
• With a rubber spatula, gently fold whipped cream into custard.
• Puffs:.
• Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
• In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
• Remove from heat.
• Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
• Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
• Cool mixture slightly.
• Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
• (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
• Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
• At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
• Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much).
• When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
• Fill each shell with the chilled pastry cream.
• Replace top and sprinkle with powdered sugar.
• For Eclairs:.
• Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.

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.

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.

EASIEST CREAM PUFFS

Steps:

• If butter is not at room temperature, chop it up first.
• Add butter to boiling water.
• When butter is dissolved remove from heat.
• Add flour and salt.
• Beat with a spoon until it looks like putty (about 15 minutes).
• Cool, add eggs unbeaten one at a time.
• Beat until creamy.
• Drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
• Bake for 10 minutes at 375°.
• Reduce oven to 350° and bake for an additional 30 minutes.
• Allow to cool.
• To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
• Sift small amount of powdered sugar over each cream puff.

OLD-FASHIONED CREAM PUFFS WITH CHANTILLY CREAM FILLING

Steps:

• Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.
• Add all the flour and salt.
• Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, forming a ball.
• Turn off heat and add first egg. Beat until well mixed. (You can use an electric mixer to beat in eggs.
• Continue adding eggs, one at a time, beating well after the addition of each egg.
• Add the egg white last.
• Beat until smooth.
• Cover lightly and let stand until cool.
• Spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into large puffs on a lightly-greased baking sheet. Do not place too close together.
• Bake in a preheated 450 degree oven for 8 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer or until dry.
• Do not under cook or they will "fall" and be unrecoverable.
• As soon as the puffs have been removed from the oven, make a slit in the side of each.
• Let cool thoroughly on wire racks.
• Filling: Whip the cream with an electric mixer until stiff peaks form. Add confectioners' sugar, 1 tablespoon at a time, beating gently. Add the brandy, a small amount at a time. Fold in the egg white gently, but thoroughly.
• Make a small hole in the side of each puff with the tip of a small knife.
• Pipe whipped cream into each puff.
• Dust generously with confectioners' sugar.

CREAM PUFFS WITH CUSTARD FILLING

Steps:

• For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
• Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
• Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
• Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
• Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
• For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
• Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.