Place the mixture in a piping bag.  Make the puffs 2  1/2 inches wide and 1 inch high. Be creative with the filling.  You can fill them with custard, pastry cream or even just plain whipped cream and flavor the cream any way you want: chocolate, green or fruit flavored. 1.3k. … To refresh puffs, preheat oven to 350°F (177°C). Beef Bar-B-Q; Chicken Bar-B-Q; Pork Bar-B-Q; Sauce; Biscuits, Bagels & Pretzels . 2 hrs. This method evenly distributes cream within the puff and keeps it locked inside, similar to a cream-filled doughnut, making it far less messy to eat. Repeat until all cream puffs are filled. The puffed up hollow shells are perfect for filling with pastry cream or whipped cream for an easy, elegant dessert! Change ). If you're making sandwich-style puffs, you'll need a greater volume of filling than this recipe provides. Place filled cream puffs on a wax paper lined baking sheet. The mixture will look grainy. Scoop the paste in pastry bag with a 1  1/2 inch plain tip. If you see something not so nice, please, report an inappropriate comment. In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Baking & Spices. Some comments may be held for manual review. Cream Puffs (pictured): Crack open each cooled pastry shell and generously spoon homemade whipped cream (it’s vanilla flavored, so it’s called Crème Chantilly) inside each. These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. Total. Prepare CREAM PUFFS: Combine water, butter, salt and sugar in large heavy-bottomed saucepan; cook to rolling boil, stirring until butter melts. Add … apart onto greased baking sheets. As written, our choux and pastry cream recipes are scaled to each other such that one batch of one of our pastry creams (your choice of vanilla, chocolate, or lemon) should be just enough to fill one batch of our choux pastry. Cream puffs … Change ), You are commenting using your Facebook account. All products linked here have been independently selected by our editors. The cream puffs rise a lot when baking, so sufficient space is very important. Follow EAT it NOW or EAT it LATER on WordPress.com. Nutrition Calories: 102 kcal Carbohydrates: 8 g Protein: 1 g Fat: 7 g Saturated Fat: 4 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 2 g Cholesterol: 44 mg Sodium: 98 mg Potassium: 30 mg Fiber: 0.1 g Sugar: 5 g Return puffs to trays and place in the turned-off oven with the door partially open for 30 minutes. Take one sheet of parchment paper and, using a 2-inch round cutter as a guide, trace 9 circles that are 3 inches apart. Bring the mixture to a full boil.  Add flour all at once and stir vigorously until smooth.  The paste will become dry and will not cling to the spoon or the sides of the pan.  Do not overcook or stir at this point or the dough will fail to puff.  Transfer to a bowl and let cool for 5 minutes. Flip paper upside down and set it on the baking sheet. Troubleshooting cream puffs . Refrigerated. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half. Bring 1 cup water to a boil in a saucepan. We love light airy desserts around here. 9 ingredients. But for larger puffs like these, water allows for a longer baking time without the risk of over-browning, ensuring that the puffs cook up airy and hollow with a crisp golden exterior. Kristina is the author of A Guide to Northeast Grains, an introductory guide to regional flours. You can stir the mixture with a wooden spoon but we used a hand mixture. Let cool at room temperature before filling. 2 tsp Vanilla extract. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. It's worth noting that the sandwiched rendition also requires twice as much filling than the piped method in order to look nice and full. To smooth the surface of any uneven puffs, dip a finger into cold water and gently pat down any bumps. Whichever option you choose, you’ll be thrilled with the results—decadent cream-filled puffs that will satisfy anyone with a sweet tooth. Drop by 2 rounded tablespoonfuls 3 in. Our always attractive Eclairs and Crème Puffs come frozen for your convenience — filled or unfilled. To pipe the puffs, hold the filled pastry bag at a 90° angle, apply steady downward pressure, and pipe a 2-inch wide puff onto a tray. 1/4 tsp Salt. Repeat until all cream puffs are filled. Jul 4, 2014 - These white chocolate cream puffs are ideal to have on hand for last minute dessert when needed. Light and airy cream puffs, filled with thick pastry cream, fluffy whipped cream, or velvety crème légère (pastry cream lightened with whipped cream), are a classic dessert. Add the flour and salt all at once to the water mix. The pastry is split in half and filled with ice cream, pastry cream or whipped cream, then traditionally drizzled with a chocolate sauce. Subscribe to our newsletter to get the latest recipes and tips! In the stand mixture, beat one egg at a time.  The mixture will look smooth and shiny. Bake for about 10 minutes. There are several ways to arrive at the right amount: Whipped cream: In a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment, combine 2 cups heavy cream, sugar to taste, and a splash of vanilla extract. Repeat with a second piece of parchment paper. If using, dust puffs evenly with powdered sugar. The sandwiched version makes for a more dramatic presentation, but it's also messier to eat, given the propensity for the filling to squish out the sides when you bite down. Serve immediately. Its jammed full of goodness. Some HTML is OK: link, strong, em. 1/2 cup Butter. Little bites of choux pastry are filled with an easy vanilla pastry cream and topped with chocolate! The Best Moules Marinières (Sailor-Style Mussels). Working one at a time, begin piping with steady pressure to generously fill the bottom half of each puff. Remove to wire racks. To refresh puffs, preheat oven to 350°F (177°C). Sprinkle the flour on the work surface. 1 cup All purpose flour. Directions. Bake at 400° for 30-35 minutes or until golden brown. We begin by carefully slicing each puff in half with a serrated knife, then piping the filling onto the bottom half before closing the "sandwich" with the top half of the puff. Join our community of 201,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Make sure that you cut the butter in chunks as it helps the butter to melt. 3/4 cup White chocolate chips. Cream Puff Recipe Cream puff is made with a French pastry dough, called choux pastry or pate a choux. To Make the Choux Puffs: Adjust oven rack to middle position and preheat to 400°F (204°C). To stop piping, cease applying pressure and swirl the pastry tip away. After that, we pour it in melted chocolate. Perfectly even edge-to-edge cooking and foolproof results. 328. Choux pastry. One at a time, add 4 large eggs. To Make the Cream Puffs: Preheat the oven to 425°F. Finger-Licking Good Mini Cream Puffs Recipe | Taste of Home We are all about tasty treats, good eats, and fun food. 35 to 40 mins. My mom made the world's best cream puffs from scratch when I was a kid. 4 Eggs, large or extra large. Bake. Because this recipe is sweet, we also recommend adding the optional sugar listed in our classic choux recipe, to produce a slightly sweeter puff that pairs well with the dessert filling. 1 cup All purpose flour. Transfer frozen puffs to a sheet tray and reheat until crisp, about 5 minutes. The choux can be made with water or milk or combination of the two, and while either option works for these cream puffs, we prefer water. This site uses Akismet to reduce spam. Doing so increases color development, reduces the chance of cracks and splits, and lends crunch and sweetness to the baked puffs. Pipe a small amount of choux paste under each corner of parchment paper (the dough acts as a glue and keeps the paper in place as you pipe). Shape the paste into 2 1/2 inch wide 1 inch high puffs on an ungreased baking sheet. There are two ways to fill cream puffs: a “piped-in” option and a “sandwich” option. Cream puffs are made from a choux pastry (aka pâte à choux) which is just a light pastry dough made with flour, eggs, butter, and water. To Fill Piped-In Cream Puffs: Working one at a time, insert tip of pastry cream–filled bag into hole in each choux puff and begin piping with steady pressure until filled (you can tell because the puff will feel heavy and pastry cream will start to overflow the hole). Cream puffs are a classic French dessert. Place the baking sheets in a 400 degree oven for 10 minutes and then turn the temperature down to 350 degrees until the puffs become golden brown.  Its fun watching them puff up. When piping the choux, aim for a two-inch wide base per puff (you can draw circles on your parchment if that helps; see instructions for that in the note below). Melt the dipping chocolate according to package instructions. Have you cooked this recipe? Drizzle on the tops of the filled cream puffs. A sweet filling for cream puffs can be light creamy fruit mousse, whipped cream, custard, berry or fruit jelly, and ice cream. Line a baking sheet with parchment paper. Applied Filters: Clear all. about 4 dozen 2" puffs. You can fill these cream puffs with custard or whipping cream.  This can be done by either slicing the top or using a piping bag to fill the cream puffs.  Freeze any left over puffs for tasty frozen treats. Learn more on our Terms of Use page. 3 Rounded tbsp icing sugar. This paste is called a Choux paste and can be used for other desserts such as eclairs. Freezing the prepared, but unbaked, dough ahead of time makes assembling fresh profiteroles fast and easy. In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. To get the right volume, you can use a double batch of one of the pastry creams, a large batch of whipped cream, or a single recipe of crème légère (a batch of pastry cream that's lightened with whipped cream). The filling freezes to a silky white chocolate ice cream. Continue to beat until the dough is smooth and shiny.  The dough should stand erect if scooped up on the end of a spoon. 3 Rounded tbsp icing sugar. These Cream Puffs are made from scratch, and taste so delicious freshly baked out of the oven. Small, light and bursting with indulgence. Frozen White Chocolate Cream Puffs are perfect to have on hand for last minute desserts when needed. Cream Puffs – makes about 30 puffs  (This is another recipe from Joy of cooking). Remove to a rack and let cool. Learn how your comment data is processed. because the filling holds up better than the traditional sweetened whipped cream filling. The mixture should not stick to the spoon or pan.  Allow this mixture to cool for 5 minutes. ( Log Out /  These simply delicious cream puffs are no exception. A simple cream puffs recipe that is perfect for any occasion! Or turn them into tiny profiteroles: stuff puffs with a scoop of ice cream, drizzle with fudge sauce or caramel sauce, and serve two or three to a plate, for a gorgeous dessert. To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. Add the butter to the water and stir until it is melted. We reserve the right to delete off-topic or inflammatory comments. Heat the oven to 375°F. Continue to pipe puffs about 3 inches apart, for a total of 9 puffs. Gougères are small puffs made from choux pastry mixed with grated cheese, usually Gruyère or a similar French alpine cheese (though many other semi-firm cheeses, like cheddar, will work). Filling for profiteroles and cream puffs can be sweet, like for dessert, and savory.Such profiteroles can be served as a snack, for example, during a buffet table. ( Log Out /  The filling freezes to a silky white chocolate ice cream. Put a circle on each cream puff. Éclairs & Cream Puffs. Preheat the oven to 400 degrees Fahrenheit. 30 mins. Take the crumble out of the freezer and cut out 3cm circles. Returning puffs to a turned-off oven after they’ve baked helps keep them crisp. Cover with the top half of each puff. whisk in 4 eggs, until soft. Refrigerated. Categories: Bar-B-Q . You can make profiteroles, a variation of the cream puff, by using this same recipe but fill with ice cream and top with chocolate sauce. Cream puff shells deflated: This can happen if the cream puff shells are under baked or the oven door is opened too soon and the heat escapes causing a loss of steam and thus inhibiting the rise. Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. If you want to make sure that each puff is the right size, you can prepare a template ahead of time. Post was not sent - check your email addresses! Dusting with powdered sugar lets the puffs expand evenly in the oven and ensures minimal splitting and cracking. Cream puff shells are soggy: If you make the shells ahead of time … Serve immediately. 9 ingredients . Bake both trays until choux is puffed, golden brown, and hollow feeling, about 25 minutes. Seriously! We generally prefer the piped technique for its greater ease and consistency. When baked, the dough expands in the oven creating a hollow shell, to be filled with all sorts of delicious fillings. Poking holes in the baked puffs allows steam to escape and creates an opening for easy filling. Change ), You are commenting using your Google account. Light and crisp cream puffs, filled with your choice of rich pastry cream, whipped cream, or crème légère, will satisfy dessert lovers everywhere. They're baked until puffed and hollow, crisp and golden on … This recipe gives you all of the flaky texture and sweet, creamy filling without all of the fuss. Preheat the oven to 425°F. Alternatively, to Fill Sandwich-Style Puffs: Using a serrated knife, slice each puff in half to create a top and bottom "bun.” Transfer your choice of filling (see notes section below for filling instructions) to a pastry bag fitted with a 1/2-closed star tip. Stir-fried rice noodles with shrimp, pork, and vegetables. Cream Puffs … When the mixture is boiling add the flour. Working quickly while puffs are still hot, gently insert the tip of a paring knife into the underside of each puff and rotate in a circular motion to create a small hole, about 1/4-inch in size. Once they’re all piped, lightly dust them with powdered sugar. Yield. Her two loves are bagels and caesar salad. Enjoy a puff pastry with custard filling or should I say matcha … Cut it in falf and place it in the filling. Dairy. * Stir permanently until forms a ball and remove / cool. Beat … We've developed an easy recipe for choux pastry that takes almost all of the guesswork out of the traditional technique, producing puffs that are golden and crispy on the outside and hollow within. Change ), You are commenting using your Twitter account. Cream puffs are a delicious treat for any time.  They make great desserts for parties.  The best part is that you can make a bunch of them and then freeze them just like profiteroles!  You willl be able to have a frozen treat any time you like. Bagels - Dough; Biscuits - Dough; Pretzels; Breads & Rolls . Mixed Berry Apple Jam!! Bake in the preheated oven till the crumble is golden, about 20 minutes. When ready to eat, place frozen cream puffs in the refrigerator or at room temperature to defrost. 2 tsp Vanilla extract. Filled cream puffs are best consumed on the day they’re made. Add a rating: Comments can take a minute to appear—please be patient! Personally, I like these better for parties, etc. We may earn a commission on purchases, as described in our affiliate policy. Frozen White Chocolate Cream Puffs are perfect to have on hand for last minute desserts when needed. Transfer frozen puffs to a sheet tray and reheat until crisp, about 5 … Recipe by Rock Recipes. Wipe away any excess pastry cream. Get these ingredients for curbside pickup or delivery! A wonderful treat to beat the heat. Save Recipe. Recipe by Rock Recipes. Everything from eclairs, EASY chocolate mousse, and strawberry mousse, to raspberry chocolate mousse cake… we love them ALL! You can enjoy the cream puffs as-is or finish them with a sprinkle of powdered sugar or even a drizzle of chocolate sauce. To store unfilled cream puffs, wrap them tightly in plastic and place in an airtight container; they can be kept frozen for up to 1 month. Line a large baking sheet (or two) with silpats or parchment paper. The icing recipe is a generous amount for icing 2 dozen éclairs. Repeat with the second tray. Preheat your oven to 375 degrees. Place parchment paper on prepared sheet pans. 1/4 tsp Salt. However, you can also freeze assembled profiteroles filled with ice cream, thawing them just before serving. Composed of just two versatile elements—pâte à choux and the filling of your choice—they're also cinch to whip up. This recipe is fairly simple and tastes great! 4 Eggs, large or extra large. Whisk by hand or mix at medium speed until thick peaks form (peaks should not be loose or stiff in structure). Place in the fridge for 10-15 minutes to cool and harden the chocolate. Shape the paste into 2  1/2 inch wide 1 inch high puffs on an ungreased baking sheet.  Bake for about 10 minutes.  Reduce heat to 35o degrees Fahrenheit and bake until golden brown, about 25 minutes. Line two aluminum half-sheet trays with parchment paper. Serve. Sorry, your blog cannot share posts by email. 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