Cream Puffs
Cream Puffs are made of a choux pastry. This is a light pastry that hollows in the middle as it cooks, making it the perfect candidate for tons of filling! These mini pastries are such a simple and elegant dessert. Taking a look at them you think they are a difficult and gourmet dessert. After you take the first bite, you are positive that they are difficult to make. This light and hollow pastry has a hint of sweetness and is stuffed with mounds of light and fluffy whipped cream. Take a bite and you will be mesmerized. The pastry has a slight crunch and a hint of sweetness. The cream makes the inside slightly and perfectly soggy. The cream will ooze out. You will lick the crumbs. You will lick the extra cream, and you will not be disappointed. I guarantee that you will not be disappointed!
Ingredients:
1 Cup Flour
1 tsp Sugar
1/2 tsp Salt
1/2 Cup Butter (Cubed)
1 Cup Water
4 Eggs
Egg wash (1 Egg blended with a dash of salt, and 1 tbsp Milk)
Whipped Cream . . . LOTS of it!
Directions:
Begin by preheating your oven to 400 degrees. In a bowl, mix together the flour, sugar and salt. Set aside.
In a saucepan, on medium heat, place the cubed butter with the water and bring to a boil. Make sure the water does not boil before the butter melts or else too much will evaporate. As soon as the mixture boils turn off the heat and quickly mix in the flour mixture with a wooden spoon. Once all the flour is incorporated add the first egg. Beat in quickly or the egg will cook from the heat. After the entire egg is incorporated, continue to do the same with the three remaining eggs. As you reach the third egg, the mixture will seem to separate from the egg. Just keep mixing till it's incorporated again.
Line a baking sheet with parchment paper. With a tbsp, measure 24 mounds and place on the baking sheet in a 4x6 format. Brush with the egg wash in order to slightly glaze the cream puffs. Place on the center rack and bake for 15 minutes, until browned. Now lower the oven to 350 degrees and bake for another 20 to 30 minutes. The pastries will be evenly browned all over and the inside should be slightly dry.
After you take them out of the oven, place on a cooling rack. With a toothpick prick the top of each one so the moisture doesn't make the inside soggy again. Cool completely. When cool, split in half and fill with your desired amount of cream. Dust with powdered sugar and place in the refrigerator until ready to serve.
ENJOY, because I sure did, even after the 11th one!
Oven Temperature: 400 degrees, 350 degrees
Prep. Time: 40 minutes
Cook Time: 50 minutes
Total: 1 1/2 hours
I LOVE Cream Puffs. They are definitely at the top of my long list of favorite desserts. As a kid, my mom used to always make them when guests came over. I was always so excited to see them in the fridge. I had dreams about them. I dreamt that one day I would be able to make them. I would make a lot of them, and I would not share, because sharing is not caring. I would eat them all. I would get fat, but I wouldn't care. Because life was good. Now, I am going to pass this immense amount of knowledge to you. Please use it wisely.
Cream Puffs are made of a choux pastry. This is a light pastry that hollows in the middle as it cooks, making it the perfect candidate for tons of filling! These mini pastries are such a simple and elegant dessert. Taking a look at them you think they are a difficult and gourmet dessert. After you take the first bite, you are positive that they are difficult to make. This light and hollow pastry has a hint of sweetness and is stuffed with mounds of light and fluffy whipped cream. Take a bite and you will be mesmerized. The pastry has a slight crunch and a hint of sweetness. The cream makes the inside slightly and perfectly soggy. The cream will ooze out. You will lick the crumbs. You will lick the extra cream, and you will not be disappointed. I guarantee that you will not be disappointed!
Ingredients:
1 Cup Flour
1 tsp Sugar
1/2 tsp Salt
1/2 Cup Butter (Cubed)
1 Cup Water
4 Eggs
Egg wash (1 Egg blended with a dash of salt, and 1 tbsp Milk)
Whipped Cream . . . LOTS of it!
Directions:
Begin by preheating your oven to 400 degrees. In a bowl, mix together the flour, sugar and salt. Set aside.
In a saucepan, on medium heat, place the cubed butter with the water and bring to a boil. Make sure the water does not boil before the butter melts or else too much will evaporate. As soon as the mixture boils turn off the heat and quickly mix in the flour mixture with a wooden spoon. Once all the flour is incorporated add the first egg. Beat in quickly or the egg will cook from the heat. After the entire egg is incorporated, continue to do the same with the three remaining eggs. As you reach the third egg, the mixture will seem to separate from the egg. Just keep mixing till it's incorporated again.
Line a baking sheet with parchment paper. With a tbsp, measure 24 mounds and place on the baking sheet in a 4x6 format. Brush with the egg wash in order to slightly glaze the cream puffs. Place on the center rack and bake for 15 minutes, until browned. Now lower the oven to 350 degrees and bake for another 20 to 30 minutes. The pastries will be evenly browned all over and the inside should be slightly dry.After you take them out of the oven, place on a cooling rack. With a toothpick prick the top of each one so the moisture doesn't make the inside soggy again. Cool completely. When cool, split in half and fill with your desired amount of cream. Dust with powdered sugar and place in the refrigerator until ready to serve.
ENJOY, because I sure did, even after the 11th one!
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