Puff Pastries

Cream Puffs…… for two reasons

Well…………that went by quick.

Today is February 1. How can that be? Wasn’t New Years’ Day just last week? And Christmas the week before that? No?

sheesh….

Since it’s Friday, two days before the Super Bowl, I should be posting about football, food and all of the projects I am going to attempt to cram into this weekend. Instead, you get a cream puff. For two exceptionally valid reasons:

One, because I made them, and they were awesome.

and

Two, because Sabrina is my new self-appointed photographer (thanks Costco for the incredible deal on a spankin’ new camera for her), and she snapped this great picture of her cream puff the other night.

Right before her brother devoured it.

DSCF0034

Cream Puffs – adapted from Gale Gand

1 cup water
8 tablespoons (1 stick) unsalted butter
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs

To make the cream puffs: Preheat the oven to 425 degrees. In a large saucepan, bring the water, butter and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Use a wet fingertip to knock down the points on the dough. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

Pastry Cream Filling – adapted from Williams Sonoma

1 cup milk
1/4 cup sugar
1 1/2 tbs. cornstarch
2 egg yolks, lightly beaten
2 tbs. unsalted butter
1 tsp. vanilla extract
In a heavy-bottomed saucepan, whisk together the milk, sugar, cornstarch and egg yolks. Cook over medium heat, whisking constantly but gently,  until mixture comes to a full boil. Continue to whisk and cook for one full minute. Remove the saucepan from the heat and stir in the butter, then add the vanilla. Strain into a bowl, then press a piece of plastic wrap on the surface. Refrigerate until thoroughly chilled.

** Note: the chocolate sauce recipe will follow in another post.

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2 thoughts on “Cream Puffs…… for two reasons

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