CREAM PUFFS
These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco No. 808), and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
- Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
- Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
- Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco No. 806). Insert tip into bottom of each puff, and fill. Dust with confectioners' sugar. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
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Roger Moo
[email protected]I'm going to try making these cream puffs for my family. I'll let you know how they turn out!
Jayce Melecio
[email protected]What are some good fillings for cream puffs?
Dewayne Pires
[email protected]Can I freeze these cream puffs?
Hizbullah Ahmed
[email protected]How long do these cream puffs last?
monke_
[email protected]I'm allergic to dairy. Can I still make these cream puffs?
Patience Musoki
[email protected]Cream puffs are a classic dessert. I'm sure they're delicious.
Marissa Gilbert
[email protected]I've never had a cream puff before. What do they taste like?
Camarie Peterson
[email protected]I'm not sure I'm brave enough to try making cream puffs. They seem kind of complicated.
sohaib rind
[email protected]These cream puffs look so good! I'm going to have to make them for my next party.
Brian Jarvis
[email protected]Cream puffs are my favorite dessert! I'm definitely going to try this recipe.
Innocent Kasoze
[email protected]I'm bookmarking this recipe. I've been wanting to make cream puffs for a while now.
Tina Adler
[email protected]These cream puffs look amazing! I can't wait to try them.
Damion Thomas
[email protected]I followed the recipe exactly, but my cream puffs didn't turn out right. I'm not sure what I did wrong.
T Keiz
[email protected]These cream puffs were a disaster! The pastry was tough and chewy, and the filling was grainy and bland.
LAMECK SAGERO
[email protected]I'm not a huge fan of cream puffs, but these were surprisingly good. The pastry was light and flaky, and the filling was creamy and flavorful.
Om Kumar Mehata
[email protected]These cream puffs were a bit more challenging to make than I expected, but they were definitely worth the effort. They were absolutely delicious!
Xhireana Braxton
[email protected]I've made these cream puffs several times now, and they always turn out perfect. They're so light and airy, with a delicious creamy filling.
khayrul Khan
[email protected]These cream puffs were a hit at my last party! Everyone loved them.