cream puffs

Cream puffs. I really like these and actually, they're kinda scary to make. But before I talk about that, let me introduce you to something...
Meet my first cookbook. Is it beautiful?! It's from Jess for my graduation present. I'm really excited to bake from this book, and this is my first!
Profiteroles is just the fancier way of saying cream puff. Maybe there's a difference, but to me, it's all the same. So I followed the recipe for the puff itself, but did not use the filling or the sauce.
After making the batter on top of the stove, I piped out about 1-inch mounds of dough. With a moistened fingers, I smoothed the tops. Then I baked them!
After they finished baking, I had to slit a hole into each of them and put it back into the oven, with the oven off and the door open, so the puffs would remain puffed and not deflate.
Cooled and ready to be filled! I made my custard which is the same recipe I use for fruit tarts! Very easy.
That's the tip I used, it's just so much easier and made it so that I didn't have to cut the puff in half to fill it.
A neat trick to fill the pastry bag is to put it in a cup and fold the sides of the pastry bag down. Then fill the pastry bag with your filling and that's it! So easy and makes your hands free.
Pipe it through the hole you punctured in it earlier. And there you have it, your cream puff!
Cream puff recipe (I halved the recipe and made about 26 cream puffs):
makes 4 dozen

1 cup water
1/2 cup unsalted butter (1 stick)
1 cup unbleached all purpose flour
1/4 tsp salt
4 eggs

Bring 1 cup water and 1 stick butter to boil in a medium saucepan over medium-high heat, stirring until butter is melted. Turn heat to low, add flour and salt all at once. Stir vigorously until mixture is smooth and dough pulls away from the edges and forms a ball, and leaves a thin film on pan bottom (about 2 minutes). Transfer to large bowl. Using a handheld mixer (I did it by hand! My workout), add eggs one at a time, blending well after each addition. Cover dough loosely with plastic wrap. Let dough stand and cool for about an hour.

Preheat over to 425°F. Lightly butter (I used parchment paper) 2 large rimmed baking sheets. Spoon dough into pastry bag fitted with 1/2 inch plain tip. Pipe 1-inch rounds on prepared baking sheets, spacing 2 inches apart (mine was more like 1-inch). Using moistened fingertips, smooth tops.

Bake puffs until golden brown and puffed, about 23 minutes. Remove from oven and turn off the heat. Pierce side of each puff with tip of small knife. Return the puffs to hot oven; let stand for 10 minutes with door ajar. Remove from oven and cool completely.

*Can be made one day ahead. Store in airtight container.

Pastry cream - kind of like a vanilla custard :]
You can find the recipe here at the fruit tart post. I halved this as well, but ran out of filling, so maybe be less generous or make the entire amount and be more generous (I'd go for the latter option).

Fill the pastry cream into pastry bag with 1/4 inch plain tip (I used star, I don't think it matters). Insert tip into cut on each puff and pipe in filling.

*Can be made 8 hours in advance. Cover loosely with plastic wrap and refrigerate.

1 comment:

Jess said...

YAYY! where's the "like" button when you need it. hahha. those cream puffs look scrumptious.