Cooks Note About Cream Puffs Recipes

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

GRAMMY'S GIANT CREAM PUFFS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
• Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
• Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
• Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE

Steps:

• Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
• Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
• Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
• Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
• Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
• Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
• Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
• Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, 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. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F 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.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

CREAM PUFFS

Steps:

• For the pastry cream: Soak the gelatin sheets in 2 cups of water until soft.
• Combine the egg yolks, sugar and 1/2 cup of the heavy cream in a medium saucepan. Bring to a rolling boil, constantly stirring so the yolks do not cook. Remove from the heat, add the gelatin and stir until dissolved. Let cool to room temperature.
• Add the remaining 1/2 cup heavy cream to the bowl of an electric mixer fitted with a whisk attachment and whip to soft peaks. Gently mix into the cooled yolk mixture and chill overnight.
• For the pate a choux: Preheat the oven to 425 degrees F and line 2 large baking sheets with parchment.
• Bring the butter, sugar, salt and 1 cup of water to a boil in a medium saucepan. Remove from the heat. Quickly stir in the flour with a wooden spoon. Return to medium-high heat, stirring constantly, until the mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
• Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Increase the speed to medium and add the 4 whole eggs, 1 at a time, until a soft peak forms when the batter is touched with your finger. If a peak does not form after the 4 eggs, lightly beat the remaining egg white and mix it into the batter a little at a time until it does.
• Transfer the pate a choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe the dough into 2-inch rounds about 1 inch apart onto the prepared baking sheets. Gently smooth the pointed peaks with a moistened finger, rounding the tops to ensure even rising. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Transfer them to wire racks to cool completely.
• For the apple jam: Bring the sugar and 3 tablespoons of water to a boil in a large pot over medium-high heat, stirring to dissolve the sugar. Continue to cook, swirling the pan occasionally and brushing down the sides of the pan with a wet pastry brush, until the mixture turns a deep amber color, about 4 minutes. Add the apples, vanilla bean and scraped seeds, if using, and stir to coat. Some of the caramel will seize, but that¿s okay because it¿s just going to melt down again. Reduce the heat to medium and stir occasionally to help the apples cook evenly and dissolve any pieces of caramel.
• Continue to cook until the apples are translucent and softened (some apples will hold their shape, but should still be softened), and most of the liquid has evaporated, 20 to 25 minutes. Add the lemon juice and stir to combine. If desired, break up any remaining larger pieces of apple with a wooden spoon for a smoother consistency. Discard the vanilla bean and store the apple jam in a glass jar or container in the refrigerator for up to one month.
• To serve: Transfer the pastry cream and apple jam to 2 separate pastry bags. Snip off the ends and pipe equal parts pastry cream and apple jam into each profiterole.

CRAIG CLAIBORNE'S CREAM PUFFS

Steps:

• Preheat oven to 425 degrees.
• Rub a baking sheet all over with butter and sprinkle with flour. Shake sheet back and forth until surface is coated with flour. Shake off excess.
• Put water in a saucepan and add 8 tablespoons butter, salt and sugar. Bring to a boil.
• Add 1 cup flour all at once, stirring vigorously around and around with a wooden spoon until a ball is formed and no mixture is left on the sides of the saucepan.
• Add one egg, beating vigorously and rapidly with the spoon until it is well blended with the mixture. Add another egg, beat until incorporated, and continue with remaining eggs until all are beaten in.
• Fit a pastry bag with a round-tipped No. 6 pastry tube. Spoon mixture into the bag. Holding the pastry bag straight up with tip close to the floured surface of the baking sheet, squeeze it to make mounds of pastry at 2-inch intervals all over pan. There should be about 36 mounds.
• The mounds may have pointed tips on top. To flatten these, wet a clean tea towel and squeeze it well. Open it up, fold it over in thirds. Hold it stretched directly over the mounds, quickly patting down just enough to rid the mounds of the pointed tips. Do not squash the mounds.
• Place pan in oven and bake 30 minutes, or until cream puffs are golden brown and cooked through. Remove and let cool.

CREAM PUFFS

Steps:

• Position rack in center of oven. Preheat oven to 425 degrees. Cut a piece of parchment paper to fit a non-air-cushioned baking sheet. Lightly butter the baking sheet and cover with the paper. Fit a pastry bag with 1-inch tip.
• In a 2-quart saucepan, bring water, salt and butter just to a boil so that butter melts. Remove from heat. Add the flour all at once and beat vigorously with a wooden spoon just until blended.
• Return pan to stove and continue to beat over low heat until the mixture is smooth, shiny and pulls away from sides of pan, about 30 seconds.
• Remove from heat. Beat in eggs, one at a time. Make sure each is fully incorporated. The finished dough will look shiny.
• To fill the pastry bag, fold top third of the bag down over your hand and scrape the dough into the bag with a spatula. When two-thirds full, twirl the top of the bag until all the air is out. Continue to twirl the bag and apply pressure with one hand, using your other hand to steady the tip. Gently squeeze dough onto the baking sheet to form 13 1 1/2-inch mounds.
• Bake for 20 minutes.
• Remove from oven. Slit puffs on either side about halfway through with the tip of a sharp knife. Return puffs to oven for 15 minutes. Remove to cooling rack. When cool, split in half from side to side.
• The puffs should be light and browned. If there is any wet dough, pull it out with fingers.

GRANDMA'S CREAM PUFFS

Steps:

• Bring water to boiling in a medium pan.
• Add crisco, and stir until melted.
• Return to boiling and quickly add flour and salt.
• Cook, stirring constantly, until it is a smooth, compact mass.
• Cool slightly.
• Add eggs, one at a time, beating well after each addition.
• Beat until mixture is thick and shiny. Shape into 12 balls (mounds for cream puffs, or shape them a little oblong for eclairs).
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 and bake an additional 20-25 minutes.
• Make a slit in the side, top, or bottom, and cool.
• Using a spoon or pastry bag, fill with preferred custard, pudding, or whipped cream.
• Chill if desired.

PROFITEROLES (CREAM PUFFS)

Steps:

• Preheat oven to 425 degrees.
• Lightly, but thoroughly, butter a jellyroll pan. Sprinkle the pan with flour and shake it around until well coated. Shake and tap out excess flour.
• Add the water to a saucepan and add the eight tablespoons of butter and salt to taste. Bring to the boil and add the flour, all at once, stirring vigorously and thoroughly in a circular fashion until a ball is formed and the mixture cleans the sides of the saucepan.
• Add one egg, beating thoroughly and rapidly with the spoon until it is well blended with the mixture. Add another egg, beat and so on. When all the eggs are added, fit a pastry bag with a round-tipped, number 6 pastry tube. Spoon the mixture into the bag. Holding the pastry bag straight up with the tip close to the floured surface of the pan, squeeze the bag to make mounds of pastry at intervals all over the pan. There should be about 24 mounds.
• The mounds may have pointed tips on top. To flatten these, wet a clean tea towel and squeeze it well. Open it up, fold it over in thirds. Hold it stretched directly over the mounds, quickly patting down just enough to rid the mounds of the pointed tips. Do not squash the mounds.
• Place the pan in the oven and bake 30 minutes or until the cream puffs are golden brown and cooked throughout. Remove and let cool.

GRANDMA MARY'S CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine water, butter, and salt for pastries in a saucepan on the stove; bring to a brisk boil. Add flour, then turn off the heat and stir vigorously until mixture is smooth.
• Pour mixture into a large mixing bowl. Beat in eggs, one at a time, until mixture is thick and shiny. Spoon 12 dollops of the mixture onto each of the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until light golden brown, about 30 minutes, swapping racks halfway through. Remove to cooling racks and let cool, about 30 minutes.
• Meanwhile, combine milk, condensed milk, sugar, eggs, and salt for filling in a pot over medium-high heat. When the mixture starts to steam, reduce heat to medium.
• Place cornstarch in a bowl and stir in about 2 tablespoons of the hot milk mixture. Stir vigorously until it's completely liquid, then pour into the pot with the remaining milk mixture. Cook, stirring constantly, until custard thickens.
• Turn off the heat, add vanilla, and continue stirring for about 8 minutes. Let cool, about 10 minutes; it will thicken as it cools.
• Cut the tops off the cooled pastries. Add the custard filling and put the tops back on. Place in the refrigerator for 1 hour before serving.

CREAM PUFFS

Steps:

• 1. Heat oven to 425°F. Grease cookie sheet. In medium saucepan, combine water and margarine. Bring to a boil over medium heat. Stir in flour and salt cook, stirring vigorously until mixture leaves sides of pan in smooth ball. Remove from heat.2. Add eggs 1 at a time, beating vigorously after each addition until mixture is smooth and glossy.* Spoon 6 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheet.3. Bake at 425°F. for 30 to 40 minutes or until golden brown. Remove from oven prick puffs with sharp knife to allow steam to escape. Remove from cookie sheet cool 1 hour or until completely cooled.4. Split cream puffs if desired, remove any filaments of soft dough. Fill with ice cream, whipped cream or pudding. If desired, top with chocolate sauce.TIP: * An electric mixer at medium speed can be used to beat in eggs. Beat for 1 minute after each addition until smooth and glossy. Do not overbeat.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 130 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 70 mg 23% * Sodium: 200 mg 8% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 2 Fat or 1/2 Carbohydrate, 2 FatVariationsEclairs: Drop dough into 12 long ovals about 1 inch wide. Bake at 425°F. for 20 to 25 minutes. When cool, fill with prepared vanilla pudding and drizzle with Chocolate Glaze (page 382). Yield: 12 eclairsMiniature Cream Puffs: Drop dough by tablespoons, making 20 small cream puffs. Bake at 425°F. for 15 to 20 minutes. Yield: 20 cream puffsPraline Cream Puffs: Prepare and bake 6 cream puffs as directed above. When cool, fill with vanilla ice cream. Drizzle with warm caramel ice cream topping sprinkle with chopped pecans.See Cook's Note: About Cream Puffs

COOK'S NOTE: ABOUT CREAM PUFFS

Steps:

• Although they evoke the mystique of fine bakeries, it's actually easy to make cream puffs successfully at home. They are made with what the French call choux pastry, which translates as "cabbage pastry" and refers to the way the cooked pastry separates into layers that resemble leaves. Choux pastry is cooked on the stove before baking. The batter can be formed into shapes by dropping it from a spoon or piping it from a pastry tube, using any large fluted tip. Make sure the puffs are fully baked if underbaked, they may collapse. Add the creamy filling as close to serving time as possible to preserve the crisp texture of the exterior. Store unfilled puffs in an airtight container overnight or for up to three months in the freezer.