Best 2 Classic Cream Puffs Recipes
In the realm of delectable pastries, few treats can rival the allure of classic cream puffs. These airy, ethereal creations, characterized by their delicate choux pastry shells and creamy, flavorful fillings, have tantalized taste buds for centuries. Whether you're a seasoned baker seeking to perfect your technique or a novice cook eager to embark on a culinary adventure, this guide will lead you on a journey to discover the secrets of crafting the ultimate cream puffs. From selecting the finest ingredients to mastering the art of piping the perfect pâte à choux, we'll delve into every aspect of this classic dessert, ensuring that your cream puffs emerge from the oven as golden, irresistible masterpieces. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking odyssey that will leave you and your loved ones utterly enchanted.
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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.
CLASSIC CREAM PUFFS
Bring out your inner pastry chef. Make a cream puff dough, called pate a choux, and then a luscious cream filling to pipe into the cream puffs. pinched from Ziplist.com see Sunset Magazine FEBRUARY 2002
Provided by Joanne Hendriksen
Categories Other Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a 3-4 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.
- 2. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- 3. 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.
- 4. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
- 5. Spoon Cream Puff Dough into 10 equal puffs are golden, 25-35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through.
- 6. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5-8 minutes longer.
- 7. Transfer puffs to racks to cool completely.
- 8. 3. Slice the top third off each puff. Fill each bottom with 1/2 cup of one of the following: ice cream, chocolate orange cream, lightly sweetened whipped cream flavored with vanilla or a liqueur. Cover with tops, and drizzle each puff with 2-3 teaspoons chocolate chocolate ice cream topping or sprinkle lightly with powdered sugar.
- 9. Note: You can make the puffs (through step 2) up to 12 hours ahead; wrap airtight and store at room temperature. Freeze to store longer. To use, place puffs (thawed, if frozen ) slightly apart on a 12- by 15 " baking sheet. Bake in a 400 degree oven until crisp, 5-8 minutes.
Tips for Making Cream Puffs:
- Use a kitchen scale to measure your ingredients. This will ensure that you have the correct proportions and that your cream puffs turn out perfectly.
- Make sure your oven is preheated before you start baking. This will help your cream puffs rise evenly.
- Don't open the oven door while the cream puffs are baking. This can cause them to collapse.
- Let the cream puffs cool completely before filling them. This will help prevent the filling from making the cream puffs soggy.
- For a richer flavor, use heavy cream instead of milk in the pastry cream.
- Add a teaspoon of vanilla extract or almond extract to the pastry cream for extra flavor.
- For a chocolate cream puff, add 1/2 cup of cocoa powder to the pastry cream.
- For a fruity cream puff, add 1/2 cup of your favorite fruit preserves to the pastry cream.
- Dust the cream puffs with powdered sugar before serving for a finishing touch.
Conclusion:
Cream puffs are a delicious and versatile dessert that can be enjoyed by people of all ages. They are perfect for parties, potlucks, and special occasions. With a little practice, you can easily master the art of making cream puffs at home. So what are you waiting for? Give this recipe a try today!
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