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  • Cream Puffs

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    esther
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    This document provides a recipe for cream puffs made with choux pastry and filled with pastry cream. The choux pastry recipe calls for mixing water, milk, butter, flour and eggs to form a dough. Small mounds of dough are baked until puffed and hollow. The pastry cream filling is made by heating milk, sugar, flour and eggs into a thick custard, then chilling. The cooled cream puffs are cut open and filled with pastry cream before serving.

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    This document provides a recipe for cream puffs made with choux pastry and filled with pastry cream. The choux pastry recipe calls for mixing water, milk, butter, flour and eggs to form a dough. Small mounds of dough are baked until puffed and hollow. The pastry cream filling is made by heating milk, sugar, flour and eggs into a thick custard, then chilling. The cooled cream puffs are cut open and filled with pastry cream before serving.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    12 views1 page

    Cream Puffs

    Uploaded by

    esther
    This document provides a recipe for cream puffs made with choux pastry and filled with pastry cream. The choux pastry recipe calls for mixing water, milk, butter, flour and eggs to form a dough. Small mounds of dough are baked until puffed and hollow. The pastry cream filling is made by heating milk, sugar, flour and eggs into a thick custard, then chilling. The cooled cream puffs are cut open and filled with pastry cream before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Cream Puffs

    Pâte à choux, or choux pastry

    1 recipe/ unit

    Ingredients:

    60 ml margarine 125 ml sifted flour


    60 ml water 2 egg, beaten
    60 ml milk
    Pinch of salt
    4 ml sugar

    Method

    1. Preheat oven to 400°F. Line a baking sheet with parchment paper.


    2. In a medium saucepan combine the margarine, water, milk, salt, and sugar and stir together
    over medium heat until margarine is melted.
    3. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once.
    Stir until flour is completely incorporated and the dough clumps into a ball. Mash the dough
    against the bottom and sides of the pan for 1 minute to gently cook the flour.
    4. Remove from heat and let stand for 3 minutes.
    5. Add the egg and mix vigorously with a wooden spoon until smooth. The mixture will look
    separated at first, but it will come together. The paste should look shiny, thick and smooth.
    6. Spoon 6 even mounds of choux paste onto each baking sheet, leaving 3 inches between each
    mound. Smooth down the peaks with a finger dipped in water. Sprinkle each mound with a few
    drops of water.
    7. Bake for 20 minutes at 400°F, then reduce the temperature to 350°F and continue to bake for
    10-15 minutes. DO NOT OPEN THE OVEN as cool air will prevent them from puffing up.
    8. Remove and pierce a hole at the bottom to release the steam. Place on cooling rack completely
    before filling.
    9. To fill, cut the tops off with a sharp knife and fill with desired filling.

    Pastry Cream

    80 ml sugar 250 ml milk


    30 ml flour 2.5 ml vanilla
    1 egg 16 ml margarine

    1. In a saucepan, combine the sugar and flour. Add the egg and whisk until smooth. Then, gradually
    whisk in the milk.
    2. Bring to a boil over medium heat, whisking constantly and scraping the bottom and corners of
    the pan. Simmer for 1 – 2 minutes over low heat. Remove from heat and add vanilla.
    3. Whisk in the margarine, then transfer to a bowl and wrap with plastic wrap, making sure the
    plastic wrap is touching the cream. Chill completely before using.

    Recipe from Ms. Chow (Burnaby South)

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