Best 2 Classic Cream Puffs Recipes
Indulge in the timeless delight of classic cream puffs, a symphony of delicate choux pastry and velvety fillings. These ethereal creations are a culinary masterpiece, combining a light and airy exterior with a rich, creamy interior that will tantalize your taste buds. With this comprehensive guide, you'll embark on a culinary journey, discovering the secrets to crafting these delectable pastries from scratch. Learn the art of making the perfect choux pastry, mastering the techniques for piping, baking, and filling these delectable treats. Explore a variety of enticing fillings, from classic vanilla custard to decadent chocolate ganache, and uncover the secrets to creating picture-perfect cream puffs that will impress even the most discerning palate. Whether you're a seasoned baker or just starting your culinary adventure, this definitive guide will equip you with the knowledge and skills to create these iconic pastries that will undoubtedly become a favorite in your kitchen.
Here are our top 2 tried and tested recipes!
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
CLASSIC CREAM PUFFS
Bring out your inner pastry chef. Make a cream puff dough, called pate a choux, and then a luscious cream filling to pipe into the cream puffs. pinched from Ziplist.com see Sunset Magazine FEBRUARY 2002
Provided by Joanne Hendriksen
Categories Other Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a 3-4 quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together.
- 2. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- 3. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl.
- 4. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
- 5. Spoon Cream Puff Dough into 10 equal puffs are golden, 25-35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through.
- 6. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5-8 minutes longer.
- 7. Transfer puffs to racks to cool completely.
- 8. 3. Slice the top third off each puff. Fill each bottom with 1/2 cup of one of the following: ice cream, chocolate orange cream, lightly sweetened whipped cream flavored with vanilla or a liqueur. Cover with tops, and drizzle each puff with 2-3 teaspoons chocolate chocolate ice cream topping or sprinkle lightly with powdered sugar.
- 9. Note: You can make the puffs (through step 2) up to 12 hours ahead; wrap airtight and store at room temperature. Freeze to store longer. To use, place puffs (thawed, if frozen ) slightly apart on a 12- by 15 " baking sheet. Bake in a 400 degree oven until crisp, 5-8 minutes.
Tips:
- Use high-quality ingredients, especially for the choux pastry. Good butter, flour, and eggs will make a big difference in the final product.
- Make sure the choux pastry is cooked through before adding the eggs. Otherwise, the puffs will be eggy and dense.
- Pipe the choux pastry into even-sized rounds. This will help them bake evenly.
- Don't open the oven door while the puffs are baking. This will cause them to deflate.
- Let the puffs cool completely before filling them. This will help them hold their shape.
- Be creative with your fillings! You can use anything from whipped cream and fruit to savory fillings like chicken salad or tuna salad.
Conclusion:
Cream puffs are a delicious and versatile dessert that can be enjoyed by people of all ages. With a little practice, you can easily make them at home. So next time you're looking for a special treat, give these classic cream puffs a try!
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