YES, YOU CAN MAKE HOMEMADE CREAM PUFFS, WE PROMISE
These heavenly bite-size treats are surprisingly easy to make at home with this foolproof recipe from the "Cake Boss."
Provided by Buddy Valastro
Number Of Ingredients 12
Steps:
- For the Italian custard cream: Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat
- In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer
- Ladle a cup of the milk-vanilla mixture into the bowl and beat to temper the yolks
- Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute
- As you are beating, move the pot on and off the flame so that you don't scramble the eggs
- (Buddy's Tip: The longer you cook this cream, the thicker it will become, so you can -- and should -- adjust the texture to suit your taste
- ) Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream
- Transfer to a bowl
- Let cool, cover with plastic wrap, and refrigerate at least 6 hours or up to 1 week
- (To make chocolate custard cream, add 1½ ounces melted, cooled unsweetened chocolate along with the butter
- For a richer chocolate flavor, add a little more
- ) For the choux pastry: Put the water, butter, and salt in a heavy saucepan and bring to a boil over high heat
- Add the flour and stir with a wooden spoon until the ingredients come together in a smooth, uniform dough, about 2 minutes
- Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment
- (You may also use a hand mixer
- ) Start paddling on low speed, then add the eggs, one at a time, until thoroughly absorbed, mixing for 1 minute between eggs, and stopping the motor periodically to scrape down the sides and bottom of the bowl with a rubber spatula
- Finish with the final egg and mix for an additional two minutes
- (Buddy's Tip: Use the dough immediately
- It does not refrigerate well
- ) For the cream puffs: Position a rack in the center of the oven and preheat to 450F
- Transfer the dough into a pastry bag fitted with the #6 plain tip
- Pipe rounds onto two non-stick baking trays, about 2 inches in diameter by about ½ inch high, leaving 2 inches between puffs
- (You should be able to make 24 puffs
- ) Bake the cream puff shells in the oven, in batches if necessary, until they are golden brown and they have set enough that you can pick them up (test by gently pinching one with your thumb and forefinger to see if it can be lifted), 15 to 20 minutes
- Remove the tray from the oven and let the shells cool on the tray for 20 minutes
- (The cream puff shells can be frozen in a plastic freezer bag for up to 1 month; let come to room temperature before cutting and filling
- ) Fill the puffs by either cutting them in half horizontally with a serrated knife and piping them full of Italian Custard Cream, or by using your pinkie to hollow out the puffs from the bottom and piping the cream into them through the hole
CREAM PUFFS OR ECLAIRS WITH VANILLA PASTRY CREAM
My husband is not a big fan of cake, so for his birthday each year, I make cream puffs for him. He loves these so much, I have to make sure he only eats one or two at a time so he doesn't make himself sick! There are several cream puff recipes out there, but this vanilla pastry cream is a bit different from the others and it's really wonderful. Prep time does not include 2 hours chilling of pastry cream. From the Good Housekeeping Illustrated Cookbook.
Provided by pattikay in L.A.
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 416.8, Fat 27, SaturatedFat 15.8, Cholesterol 216, Sodium 238.5, Carbohydrate 38.3, Fiber 0.6, Sugar 25.1, Protein 6.7
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
CREAM PUFFS II
These are delicious looking cream puffs or eclairs filled with whipped cream and topped with melted chocolate.
Provided by bluebayou
Categories World Cuisine Recipes European French
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
- Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
- In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 14.7 g, Cholesterol 136.3 mg, Fat 26.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 15.8 g, Sodium 168.5 mg, Sugar 5.1 g
CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE
This chocolate éclairs recipe features basic choux pastry, vanilla pastry cream, and semisweet chocolate glaze. Éclair au chocolat.
Provided by Rebecca Franklin
Categories Dessert
Time 4h15m
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and preheat to 425 F. Line two large rimmed baking sheets with parchment or silicone baking mats. Set aside.
- Combine the butter, water, and salt in a medium saucepan over medium-high heat and bring to a boil. Stir the mixture until the butter melts and is incorporated into the water.
- Add the flour all at once, lower the heat to medium-low. Stir vigorously and continuously with a wooden spoon until the dough comes together in a ball, pulls away from the sides of the saucepan, and a thin film develops on the bottom of the pan, about 1 minute. Continue to stir the dough vigorously so the dough dries out a bit and moisture evaporates, another 2 1/2 to 3 minutes.
- Remove from heat, transfer to the bowl of a stand mixer with the paddle attachment. Let cool, stirring occasionally on a low setting until the dough is only slightly warm to the touch. Beat in the eggs, one at a time on low speed until each one is well incorporated into the batter and the dough looks smooth before adding the next egg. Alternatively, use a wooden spoon, stirring vigorously and continuously after each egg is added.
- Spoon the choux pastry dough into a pastry bag fitted with a 5/8-inch star tip and pipe six 4-inch lengths onto each baking sheet.
- Bake one sheet at a time until the eclair shells are very puffed and just beginning to show slight color, 10 to 12 minutes. Reduce the heat to 375 F and continue to bake until the pastries are golden brown and dry-looking, 16 to 18 minutes more. The shells should sound hollow when lightly tapped.
- Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling. Be sure to bring the oven back to 425 F before baking the second batch.
- Gather the ingredients.
- Warm the milk in a medium saucepan over medium heat until small bubbles appear on the surface.
- Meanwhile, in a medium heat-proof bowl, whisk the egg yolks and sugar until pale yellow. Add the cornstarch and salt, whisking well to combine.
- In a thin stream, pour the hot milk into the yolk mixture while continuing to whisk constantly until well combined.
- Return the mixture to the saucepan, scraping the bowl clean with a silicone spatula. Over medium heat, cook while whisking constantly until it thickens to the consistency of a thick pudding, about 3 1/2 minutes. It may look lumpy as the pastry cream starts to thicken, but will smooth out as you continue to whisk.
- Transfer the pastry cream to a large clean bowl and whisk in the vanilla extract. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Chill in the fridge or over an ice bath until completely cooled, 1 to 1 1/2 hours or overnight.
- Gather the ingredients.
- Place the finely chopped chocolate in a heat-proof bowl and set aside.
- In a small saucepan over medium-low heat, heat the heavy cream until it's just beginning to boil. Remove from the heat immediately.
- Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir the mixture until the all the chocolate melts and the mixture is smooth.
- Set the chocolate glaze aside at room temperature, stirring occasionally until cool, 15 to 20 minutes.
- Poke three small even holes in the bottom of the eclair shells with a 3/16-inch wide plain pastry tip or Bismark tip. Whisk the cold pastry cream to lighten the texture. Fit a pastry bag with the pastry tip and fill with pastry cream, being sure not to overfill the bag.
- Pipe the cream into each hole until it starts to seep out of the top or you feel the pastry starting to get heavy (about 4 tablespoons of pastry cream per shell). Alternatively, slice the pastry shell in half lengthwise with a serrated knife and fill evenly with 4 tablespoons of the pastry cream.
- Gently spread 1 tablespoon of chocolate glaze onto the éclair or carefully dip the top of each filled éclair into the glaze (use this method only if you filled the shells from the bottom). Chill about 30 minutes to set the glaze before serving.
Nutrition Facts : Calories 328 kcal, Carbohydrate 29 g, Cholesterol 207 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 132 mg, Sugar 17 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g
VANILLA PUDDING PASTRY FILLING FAST
Great for Cream Puffs, Eclairs, Fruit Crepes, Trifles, Doughnuts, Anything that uses a cream filling....
Provided by The Miserable Gourm
Categories Dessert
Time 10m
Yield 18 creampuffs
Number Of Ingredients 3
Steps:
- Whisk milk and instant pudding and let sit till thickened, about 5 minutes.
- Fold into Whipped Heavy Cream.
- Fill pastry bag and pipe into desired shell, or spoon into trifle, etc.
- Now, I use this in my cream puffs and top with drizzled chocolate. I use these with a hint of cinnamon inside dessert crepes and top with berry sauce (see recipe for mixed berry sauce). I use this as a frosting for cupcakes, and brownies. The possibilities are endless.
- This is enough for one cream puff recipe. Feel free to double or triple according to your needs.
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
CREAM PUFFS
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
Provided by Shellie Wendel
Categories Desserts
Time 55m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g
CREAM PUFFS
Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you've mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart's desire!
Provided by Trang Doan
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling, about 3 minutes.
- Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan, about 2 minutes.
- Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each egg is completely incorporated before adding another.
- Transfer the dough into a piping bag fitted with a large round tip and pipe 12 equal portions, about 1 ½" - 2" in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
- Preheat the oven to 375°F.
- Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush.
- Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them and let them cool completely on a wire rack.
Nutrition Facts : Calories 159 kcal, Carbohydrate 10 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 71 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
HOW TO MAKE CREAM PUFFS
Steps:
- For the pastry cream:In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan. Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat. Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using. For the cream puff shells (choux pastry):Preheat oven to 425ºF. Line cookie sheet with parchment paper. In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 2-3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan. Place dough into a bowl of an electric mixer and let cool for 5 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until egg is fully incorporated. After the third egg, the mixture will start to look fluffy when beaten. Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there's no need to add the final egg. If not, add the egg and beat until fluffy. Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 12 rounds on the prepared cookie sheet. With a wet finger, tap down any peaks on top. Bake for 15 minutes, then lower the heat to 350ºF and bake for 15 minutes more. The batter should have risen and puffed. Turn off the oven, crack the door, and let the puffs rest in the oven for 20 minutes. Remove the puffs from the oven, gently lift off of the sheet, and place on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.For the sweetened whipped cream:Whip the cream until soft peaks form. Add the sugar and continue whipping the cream until stiff peaks form. To assemble the cream puffs:Whisk the cooled pastry cream. Fold in the whipped cream until combined. Place cream in a piping bag fitted with a large star tip. Cut the cream puffs in half. Pipe the cream generously on the bottom half. Place the top half on the cream. Dust with powdered sugar. (Alternately, spoon the cream into the cut shell.)Best served soon after filling, cream puffs may be stored in the refrigerator. Dust with powdered sugar just before serving.
CREAM PUFF DOUGH
Provided by Barbara
Time 30m
Number Of Ingredients 6
Steps:
- In a saucepan, bring the water with the butter to a boil.
- In a separate small bowl, mix the flour and the corn starch, then add both at once to the boiling water.
- Stir for about 1 minute, creating a big lump.
- Remove the saucepan from the stove and add the dough to a mixing bowl.
- Preheat the oven to 200°C/390°F.
- Mix for about a minute or two, then add one egg and continue to mix.
- When the dough is smooth, add the second egg and mix again until smooth.
- If the dough has a good consistency for piping, continue with the next step. If the dough is too firm, beat a third egg and add some of it to the dough and mix until you have a good piping consistency that keeps its shape.
- Add the baking powder and mix well.
- Fill the dough into a piping bag with a star-shaped or round tip.
- On a prepared baking sheet, pipe about 20 little round shapes or fewer oval shapes.
- Bake at 200°C/390°F for about 20 minutes.
- Cut the puffs open as soon as you can touch them, then let cool completely.
- Fill the Puff Pastries with the filling of your liking and serve fresh.
"HEAVY CREAM" FILLING FOR ECLAIRS & CREAM PUFFS
After post the basic dough for Eclairs and Cream Puffs, fellow Pinchers asked me to post the cream to use in them. I have two kinds of cream, and both are easy to make. Please feel free to pass it on, and GET COOKIN.......ENJOY !
Provided by Areatha Daniels
Categories Other Desserts
Time 5m
Number Of Ingredients 7
Steps:
- 1. Add heavy cream to mixing bowl, and start whipping at medium speed until texture change (cream will began to thinken)
- 2. Add sugar slowly while still mixing, add vanilla I know you want to taste it " go on, taste it". Now make adjustment to the sugar if you want more. This is also the time to add any "special Libations" =rum, kahlua', coffee....
- 3. Mix on high speed until thick and creamy Cream is done! STOP EATING IT ! Leave some for the pastry.
- 4. Cut small whole in bag and insert piping tip. hang in drinking glass (tip down)
- 5. *Cut open pastries DON'T HAVE PASTRY ? SEE= ECLAIR & CREAM PUFF DOUGH 101
- 6. Began to fill piping bag with cream, (fill only half full) Shake bag to move cream to tip, and remove air pockets. twist top.
- 7. With firm pressure, squeezing from the top. Filling pastry with desired amount of cream. Put top back on pastry. Springle with powdered sugar (optional). ENJOY !
CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE
My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.
Provided by Alex Guarnaschelli
Time 2h45m
Yield 20 cream puffs
Number Of Ingredients 16
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.
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CREAM PUFFS AND ÉCLAIRS - KING ARTHUR BAKING
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4.5/5 (108)Calories 310 per servingTotal Time 1 hr 5 mins
- If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half., Preheat the oven to 425°F.
BUDDY VALASTRO'S ECLAIRS WITH CUSTARD CREAM FILLING AND ...
From rachaelrayshow.com
Estimated Reading Time 6 mins
- For the Italian custard cream: Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat
- Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute
13 SCRUMPTIOUS CREAM PUFF FILLINGS YOU CAN PREPARE IN NO TIME
From homemaderecipes.com
Estimated Reading Time 5 minsPublished 2018-08-06
- Frozen White Chocolate Cream Puffs. I normally don’t do desserts every day, but when I found this cream puffs recipe, I can’t help but make some every single day.
- Double Chocolate Cream Puffs. These double chocolate cream puffs are every chocolate lover’s dream. This recipe makes big cream puffs but feels free to make mini versions.
- Matcha Cream Puffs. Enjoy a puff pastry with custard filling or should I say matcha custard filling. It’s a delightful treat rich in unique flavors and antioxidants.
- Strawberry Cream Puffs | Looking for scrumptious after-meal treats that are easy to prepare and will delight everyone with their flavor? The best thing about these delightful cream puffs are the slices of fresh strawberries included in every bite.
- Nutella Cream Puffs. Chocolate is always a crowd pleaser; what more hazelnut and chocolate together? Take a look at these dreamy and creamy Nutella cream puffs.
- Pumpkin Cream Puffs. If you love everything pumpkin then you’ll be the happiest with this cream puff filling recipe for pumpkin cream puffs. They’re filled with sweet pumpkin filling which is easy and fast to concoct.
- Raspberry Cream Puffs. While some people are fairly satisfied serving cream puffs plain, with fruit, or a crisp caramel glaze, I personally suggest cream puffs with some heavenly cream puff fillings!
- Strawberry Cheesecake Cream Puffs. This dessert is a bite-sized strawberry cheesecake in cream puff form. It’s a lovely treat with the perfect balance of creaminess and sweetness everyone will adore.
- S’more Cream Puffs. Your favorite ooey-gooey campfire treat made even better thanks to a light and airy cream puff pastry. With this recipe, now you don’t need to roast a s’more over the fire!
- Coconut Cream Pie Puffs | Adding some coconut flakes into your cream filling adds a nice texture to your creampie puffs. Aside from rich and indulgent flavors, it will give a great texture and mouthfeel for you to enjoy.
EASY CLASSIC FRENCH CREAM PUFFS - HOUSE OF NASH EATS
From houseofnasheats.com
4.4/5 (28)Total Time 45 minsCategory DessertCalories 203 per serving
- Add the flour all at once and stir with a sturdy wooden spoon until everything comes together in a clump that is like a thick paste that cleans the sides of the pan.
- Remove from the heat and stir in the eggs, one at a time. The mixture may seem to break or curdle at first, but keep stirring and it will come back together by the time you add the last egg. Let the choux pastry cool for 15 minutes.
HOMEMADE BOSTON CREAM ECLAIR - WILL COOK FOR SMILES
From willcookforsmiles.com
3.8/5 (4)Category Breakfast, DessertCuisine AmericanTotal Time 5 hrs 45 mins
- In a medium mixing bowl, whisk together egg yolks, salt and sugar until completely combined and a bit frothy.
- Heat milk, heavy cream, butter and vanilla bean until simmering. Take off heat when the mixture starts to simmer. Cut vanilla bean open and scrape out the seeds. Whisk vanilla seeds back into milk mixture.
MINI ECLAIRS RECIPE: PERFECT TREAT FOR ANY OCCASION ...
From kitchencents.com
4.4/5 (58)Category DessertsServings 36Total Time 1 hr 40 mins
- Once butter is melted, reduce heat to low, add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook.
- Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4-5 eggs until the mixture turns into a soft paste that will still hold its shape.
EASY CHOCOLATE ECLAIR RECIPE (WITH CUSTARD FILLING) - MON ...
From monpetitfour.com
4.5/5 (22)Total Time 1 hr 5 minsCategory DessertCalories 279 per serving
- To a large bowl, add the eggs, egg yolk, and sugar - whisk together until thick and pale. Add the cornstarch, flour and salt, and whisk again to combine.
- Warm the milk in a medium saucepan over low heat. Once the milk is hot and is beginning to barely simmer along the edges (but not boiling!), remove the milk from the heat.
- Slowly stream the hot milk into the egg batter in batches, whisking vigorously as you do. This will help temper your eggs so that they don't curdle into scrambled eggs!
- Slowly pour the entire pastry cream batter into a clean, dry saucepan. Warm this mixture over medium-low heat, whisking the mixture the entire time. After about 5 minutes, you should see the cream really thicken up into a pudding-like consistency. This happens in the matter of a moment, so be careful and watchful of your pastry cream the entire time.
WHIPPED CREAM CHOCOLATE ÉCLAIRS - CULINARY GINGER
From culinaryginger.com
4.7/5 (17)Total Time 40 minsCategory DessertCalories 442 per serving
- To a medium saucepan over medium heat add the butter, sugar and water. Stir until the butter and sugar are melted and bring to a boil.
- Remove from heat, while stirring vigorously with a wooden spoon or whisk, add the flour and salt. Continue stirring and cook until the mix starts to pull away from the sides of the pan and looks like mashed potato. Remove from the heat.
- Add one egg and beat the mix until the egg is incorporated and smooth. Repeat with the other egg until the mix is a shiny, smooth paste. Allow to cool slightly in the pan.
CREAM PUFFS - HOW TO MAKE CREAM PUFFS FROM SCRATCH
From fifteenspatulas.com
4.9/5 (16)Total Time 1 hrCategory DessertCalories 152 per serving
- Dump the flour and salt in all at once and stir, on the heat, for 2-3 minutes until the mixture is smooth and the dough falls away from the sides of the pan.
HOMEMADE CREAM PUFFS AND ECLAIRS - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory BreakfastServings 6Total Time 42 mins
- Preheat the oven to 400ºF(190ºC). Lightly grease a baking sheet with nonstick cooking spray and set aside.
- In a medium saucepan,bring 1 cup of water and margarine to a boil,uncovered,over medium-high heat-about 1 minute.
- In a small mixing bowl,combine all-purpose flour and cornstarch. Mix well and quickly add-all at once-to the boiling mixture.
- Stir well,using a wooden spoon,until mixture forms a ball around the spoon and doesn't cling to the sides of saucepan.
CREAM PUFFS RECIPE (CHOUX PASTRY) - A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
5/5 (18)Total Time 1 hr 5 minsCategory DessertsCalories 556 per serving
- In a medium saucepan bring the water to a boil. Add the shortening or butter, and salt. Let the water return to a full boil and then remove from the heat.
- In a large bowl add the vanilla pudding, milk, and almond extract; blend together. Cover with plastic wrap and set aside in the refrigerator. When ready to fill cream puffs, add the heavy cream to a large bowl and use an electric hand mixer to whip to stiff peaks. Fold the pudding mixture and whipped cream together using a spatula.
PISTACHIO CREAM-FILLED ECLAIRS AND CREAM PUFFS - FOOD AND …
From foodandwine.com
- Preheat the oven to 400° and position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the milk, water, butter, sugar and salt and bring to a boil. Remove from the heat, add the flour all at once and stir until incorporated. Cook the choux pastry over moderately low heat, stirring vigorously, until the dough comes together in a cohesive mass, about 2 minutes.
- In a medium saucepan, heat the milk just until small bubbles appear around the edge. Add the vanilla bean, cover and let stand off the heat for 10 minutes. Discard the vanilla bean.
- In a medium bowl, using a handheld electric mixer, beat all of the ingredients together until a thick, pourable glaze forms. Dip the tops of the puffs and eclairs in the glaze and return to the sheets to set, about 10 minutes.
CREAM PUFFS | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (2)Total Time 40 minsCategory Cake, DessertCalories 210 per serving
CREAM PUFFS - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
5/5 (2)Total Time 1 hrCategory Specialty DessertsCalories 164 per serving
CREAM PUFF AND ECLAIRS - JANET’S SWEETS AND RECIPES
From sweetrecipesbyme.com
Estimated Reading Time 4 mins
HOW TO MAKE CLASSIC CREAM PUFFS (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Category DessertCalories 194 per serving
PEPPERMINT ECLAIRS RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Category DessertCalories 379 per serving
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