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    DESSERTS

    Cream puffs

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    Começar a Cozinhar

    Ingredientes

    Ingredients for Choux Pastry:

    1/2 cup water

    1/2 cup whole milk

    8 Tbsp unsalted butter

    1 tsp granulated sugar

    1/4 tsp salt

    1 cup all-purpose flour measured correctly

    4 eggs (large), room temperature

    Ingredients for Cream Filling and Garnish:

    2 cups heavy whipping cream chilled

    4 Tbsp granulated sugar

    1 tsp vanilla extract

    28 raspberries optional

    1 Tbsp powdered sugar to garnish

    Instruções

    How to Make Cream Puffs:

    Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.

    In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.

    Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball

    Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.

    Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.

    Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

    How to Make Whipped Cream:

    In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.

    Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve

    Notas

    There are 2 reasons cream puffs can deflate and go flat:

    Opening the oven early – the loss of heat hinders their ability to rise

    Under-baking – causes collapse shortly after removing from oven

    Note: If making larger 2″ wide cream puffs, you will get 18 cream puffs which need to be baked longer (10 min at 425˚F then 25 minutes at 325˚F).

    To test for doneness: The color is the best indicator of color and they should be deeply golden. You can take 1 cream puff out at the recommended time and break it open, the center should be mostly hollowed out. If the dough inside seems very moist and spongy, continue baking another 2 minutes.

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    Ingredientes

    Ingredients for Choux Pastry:

    1/2 cup water

    1/2 cup whole milk

    8 Tbsp unsalted butter

    1 tsp granulated sugar

    1/4 tsp salt

    1 cup all-purpose flour measured correctly

    4 eggs (large), room temperature

    Ingredients for Cream Filling and Garnish:

    2 cups heavy whipping cream chilled

    4 Tbsp granulated sugar

    1 tsp vanilla extract

    28 raspberries optional

    1 Tbsp powdered sugar to garnish

    Instruções

    1

    How to Make Cream Puffs:

    2

    Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.

    3

    In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.

    4

    Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball

    5

    Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.

    6

    Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.

    7

    Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

    8

    How to Make Whipped Cream:

    9

    In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.

    10

    Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve