Saturday, May 18, 2013

Cream Puffs

Cream Puffs

Pastry: ½ c flour
½ tsp. granulated sugar
¼ tsp. salt
¼ c butter, cut into pieces
½ c water
2 large eggs, lightly beaten

Filling:1 c. whipping cream
½ tsp. vanilla
1 ½ tbsp. sugar

Garnish – Powdered sugar

1. Preheat oven to 425*, line baking sheet with parchment paper
2. In a large pot, bring butter and water to a rolling boil. Allow butter to melt halfway before adding water. Stir in flour and salt until the mixture forms a ball.
3. Transfer the dough to a large mixing bowl. Using your electric hand mixer on low, beat the dough for a few minutes to help cool the dough. Slowly beat in the eggs one at a time, mixing well after each. You must cool the dough before adding the eggs, otherwise the eggs will start to cook. The dough will become a thick paste once it is done
4. Drop dough by tablespoonfuls onto the baking sheet
5. Bake for 20-25 minutes in the oven, until golden brown. During the last few minutes of cooking, poke each puff with a fork. You need to allow steam to escape in order for the puff to not fall or be soggy. Just poke each puff once, don’t kill it!
6. Turn the oven off, allow shells to cool in the oven for a few minutes. When the shells are cool, cut a slit around the top (not in ½) and fill with whipped cream

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