Thursday, January 1, 2009

Cream Puffs

I went to a Christmas party a long time ago where the hostess made these from scratch. I always meant to ask her what recipe she used or if it was a long preparation time but never got around to it. So I was searching the web and came across a blog with "Cream Puffs" in the name and I thought well then.. they must be good. So thanks to Cream Puffs in Venice - this recipe is awesome!
  • 3 cups milk
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tbsp. cornstarch
  • 2 tbsp. butter
  • 1 1/2 tsp. vanilla
  • 2 cups whipping cream

In heavy saucepan, heat milk until steaming. In a mixing bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to saucepan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.

Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 4 eggs

Line two baking sheets with parchment paper. In heavy saucepan, bring water, butter and salt to boil over high heat; immediately remove from heat. Add flour all at once; stir with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 2 minutes. Transfer to bowl; stir for 30 seconds to cool slightly.

Using electric mixer, beat in 4 of the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag fitted with 1/4-inch (5 mm) plain tip or with spoon, pipe pastry into 1 1/4-inch (3 cm) round by 3/4-inch (2 cm) high mounds on pans.

Bake in 400F oven for 15 minutes. Reduce heat to 375F, bake for 10 minutes or until golden. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff.

Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet. (Puffs can be lightly covered with plastic wrap and refrigerated for up to 1 hour.)

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