Alright, it's been awhile (I've been bogged with classes, but thank you for those who continue to follow! I have been visiting what followers I can; albeit, I apologize for the lack of comments). For those having difficulties and breaking their puffs repeatedly when at the "filling" stage of the process, here is something I found that might help:
Tuesday, September 21, 2010
Saturday, September 18, 2010
I just thought in light of myself going through getting my wisdom teeth pulled, all 4 of them, that I'd leave this lovely piece of art here in the mean time. I hope to see some lovely updates while recovering! Thanks guys!
Thursday, September 16, 2010
Alright, fellow cream puff lovers! I have an ultra simplified version for making the most basic of cream puffs. If you have a sweet tooth and it's aching to have nothing -BUT- the best, then this is for you!
(Recipe courtesy of "Notes on Life")
Here’s how to prepare “Cream Puffs”
1 cup water
1/4 tsp salt
1/2 cup Butterfresh margarine
1 cup White King all purpose flour
1 tbsp cornstarch
1 cup Selecta Moo fresh milk
1/3 cup sugar
1/2 tsp vanilla extract
Preprare vanilla cream; set aside. Meanwhile mix water, salt and butter in a saucepan. Using medium heat, cook this mixture unitl it boils.
Stir in White King all purpose flour, stirring constantly until thick and batter leaves the sides of the pan. Set aside and let cool. Beat in eggs one at a time, beat until mixture is smooth.
Using a cake decorator without tip, form beehives on a greased cookie sheet. Bake in preheated oven for about 40-50 minutes at 400°F. Slit side open with pointed knife to let out the steam. Cool.
Fill each puff with vanilla cream and pour a little caramel syrup on top.
Procedure for Vanilla Cream: Scald Selecta Moo fresh milk in saucepan for 10 minutes. Cool. Blend cornstarch with milk. Add sugar gradually; mix thouroughly.
Beat in eggs with wire whisk. Cook over low flame; stirring constantly until thick. Add vanilla; blend well.
Caramel Syrup: 1 cup sugar 1/2 cup hot water
Procedure for caramel syrup: Melt sugar in heavy metal container. As soon as sugar is light brown, add 1/2 cup hot water to dissolve caramelized sugar and form syrup. May be stored in covered bottle.
Wednesday, September 15, 2010
Alas! I thought I would share something interesting I found at ktello.wordpress.com concerning cream puffs. Enjoy!
"Did you know the real name for these delectable treats is Profiterole?
According to wikipedia “A profiterole or cream puff or Eddie (United States regionalism) is a popular choux pastry. Choux paste is baked into small round puffs that are served cold with a sweet filling and sometimes a topping. The usual fillings are whipped cream and pastry cream. The puffs may be left plain or cut to resemble swans or decorated with chocolate sauce, caramel, or a dusting of powdered sugar. This dessert is not to be confused with puff pastry.”
Clearly much more dignified than puff pastry.
Oh there is also a savory version of the cream puff that you can fill with… uh… meat puree? They are called Gougeres…tastes as good as it sounds I’m sure."
Isn't that interesting boys and girls!? Something new learned everyday.
Tuesday, September 14, 2010
Alright, so Gourmeted.com has the simplest, yet most delicious twist to their cream puffs! Mostly powdered sugar is added as a "garnish" when creating such a delicious pastry. However, adding fruit and various creams, even a ganache, can make a world of difference! Why? better yet, HOW?! With Julia Child's WONDERFUL help!
Julia Child’s Pâte à Choux
Adapted from the book, Mastering the Art of French Cooking, Vol 1 by Julia Child, Louisette Berthole, and Simone Beck
Ingredients (makes 36-40 small puffs)
[Note: Julia suggested adding 1 tsp of sugar and reducing the salt to a pinch for dessert puffs. I opted to use salt as above to contrast with the sweetness of the cream filling.]
- 100 grams unbleached all purpose flour, sifted
- 1 cup water
- 5 large eggs, divided (1 beaten in a small bowl, for egg wash)
- 3 oz or 6 tbsps butter, cut into pieces; plus extra for greasing the baking sheets
- 1 tsp salt
- pinch of nutmeg
- Extra butter to grease the baking sheets and 1 egg, beaten,
1. Boil water, butter and seasonings in a 1.5-quart heavy bottomed saucepan.
2. Remove from the heat and quickly mix the flour in one go. Stir vigorously and blend thoroughly. Continue to stir over med-high heat for 1 to 2 minutes, until the mixture separates from the sides of the pan forming one mass, and it begins to film the bottom of the pan. Remove from heat.
3. Create a well in the middle of the paste and break an egg into it. Stir for a few seconds until the egg is incorporated and continue to add the rest of the eggs in the same manner. The third and fourth eggs will be absorbed more slowly. Mix until smooth.
4. Preheat oven to 425°F with one rack placed on the upper third of the oven and another in the lower third. Prepare two baking sheets by rubbing butter on the baking surface.
5. To create small puffs: You can drop the paste on the baking sheet with a spoon or pipe with pastry bag (with 1/2-inch round tube opening) into mound about an inch in diameter and half an inch high, 2 inches apart. Dip a pastry brush into the egg wash and lightly tap each mound with the side of the brush. Avoid dripping down the puff and the sheet, because that prevents the puff from rising.
6. Place the sheets in the preheated oven, one on each rack, and bake for about 20 minutes, or until they puffs have doubled in size, become gold brown, and are firm and crusty to the touch. Take them out of the oven. Using a sharp knife, pierce the side of each puff to prevent the crusty outside from getting soggy. Return the baking sheets to the now turned off oven, with the door ajar, and leave for 10 minutes. Continue to cool the puffs on a cooling rack.
Freezing unfilled puffs: Wait for the puffs to completely cool before freezing. Just place in ziploc bags. Warm it up in a 425°F oven for 3 to 4 minutes to thaw and crisp before serving. When using a toaster oven for a few pieces, 400°F for a minute or two does the job as well.
Adapted from Let’s Cook with Nora by Nora Daza
1. Combine flour, salt and sugar in a sauce pan. Blend in milk and stir until most of the lumps have dissolved. Using a whisk helps.
- 1/3 cup sugar (you can increase to 1/2 cup if you like it really sweet)
- 1/3 cups all purpose flour, sifted
- 1/2 tsp salt
- 2 cups milk
- 2 eggs yolks from large eggs, placed in a bowl
- 1 tsp vanilla
2. Cook in medium heat, stirring until it boils. Boil for 10 minutes then remove from heat.
3. In a separate bowl, stir half the heated mixture into the egg yolks. Mix well before adding back to the saucepan. Stir until well blended.
4. Cook on low heat for 10 minutes or until the mixture coats teh back of a spoon.
5. Cook the mixture and add vanilla.
To fill the puff shells: You can slice the puffs horizontally in half and spoon the cream into each, or you can use a pastry bag to puncture and fill each shell.
Dust with confectioner’s sugar, dip in chocolate, add fruits if you like. It’s all up to you!
Monday, September 13, 2010
"Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding. The baked puff shells are a simple alchemy of milk, butter, water, salt and eggs. Presto!"
2 (3.5 ounce) packages instant vanilla
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
|1.||Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.|
|2.||Preheat oven to 425 degrees F (220 degrees C).|
|3.||In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.|
|4.||Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.|
|5.||When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.|