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!