I'm certain a large number of you have made cream puffs a bigger number of times than you can tally, and there is actually nothing too extraordinary about the manner in which I made them. Be that as it may, I suspected I'd share since this was the first occasion when I had ever constructed a choux cake (articulated like "shoe") and it had been on my preparing can list for some time. I facilitated an infant shower this end of the week for a sweet child young lady, and it was so enjoyable to serve these exemplary little joys.
I filled the cream puffs with a basic custom made vanilla whipped cream, and tidied them with powdered sugar. I contemplated doing a strawberry whipped cream (utilizing squashed freeze dried strawberries for shading and flavor) since I figured they may add to the girlie pink shower subject, however at last chose to simply keep them vanilla. Next time I'll leave myself alone somewhat more inventive.
- FOR THE CREAM PUFF DOUGH (PÂTE À CHOUX)
- 1/2 cup butter
- 1 cup water
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 2 tablespoons powdered sugar (for dusting)
- FOR THE CREAM FILLING
- 1 1/3 cups heavy cream (well chilled)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat the oven to 375 degrees.
- In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
- Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
- Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
- Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.
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