CREAM PUFFS OR ECLAIRS WITH VANILLA PASTRY CREAM
My husband is not a big fan of cake, so for his birthday each year, I make cream puffs for him. He loves these so much, I have to make sure he only eats one or two at a time so he doesn't make himself sick! There are several cream puff recipes out there, but this vanilla pastry cream is a bit different from the others and it's really wonderful. Prep time does not include 2 hours chilling of pastry cream. From the Good Housekeeping Illustrated Cookbook.
Provided by pattikay in L.A.
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Make vanilla pastry cream:.
- In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
- Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
- Boil 1 minute.
- In a small bowl with fork, beat 6 egg yolks slightly.
- Beat small amount of heated milk mixture into yolks.
- Slowly pour egg mixture back into milk mixture, stirring.
- Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
- To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
- Remove from heat; stir in vanilla.
- At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
- Cover surface with plastic wrap, and chill well, about 2 hours.
- When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
- With a rubber spatula, gently fold whipped cream into custard.
- Puffs:.
- Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
- In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
- Remove from heat.
- Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
- Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
- Cool mixture slightly.
- Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
- (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
- Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
- At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
- Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much).
- When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
- Fill each shell with the chilled pastry cream.
- Replace top and sprinkle with powdered sugar.
- For Eclairs:.
- Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.
Nutrition Facts : Calories 416.8, Fat 27, SaturatedFat 15.8, Cholesterol 216, Sodium 238.5, Carbohydrate 38.3, Fiber 0.6, Sugar 25.1, Protein 6.7
CREAM PUFFS I
Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.
Provided by MYFBIL
Categories World Cuisine Recipes European French
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
- Preheat oven to 450 degrees F (230 degrees C).
- For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
- Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.
Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g
FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA
Steps:
- In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.
- In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.
- Preheat oven to 450 degrees F.
- Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
- Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.
- Glaze the tops of the pastry with egg wash.
- Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
- Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.
- In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.
- Yield: Makes about 1 cup
"HIGH ROLLER" MUSHROOM PUFF PASTRY
Steps:
- Preheat the oven to 350 degrees F.
- Cut the puff pastry into 60 even squares. Using a pastry brush, brush each square with the beaten egg. Place the squares on a greased sheet pan. Apply the black sesame seeds to the egg wash on top of the squares in different patterns to make them look like dice. Bake the puffs until golden brown about 12 minutes. Let the puffs cool. Cut the puffs in half horizontally for sandwiching.
- Clean and cut all the mushrooms. Heat a large saute pan. Add the cooking oil and saute mushrooms in small batches seasoning with garlic, shallots, salt and pepper. Spread sauteed mushrooms out onto a large tray and allow to cool. Chop the mushrooms and return them to the saute pan. Add the white wine and reduce until the liquid is almost completely evaporated. Add the cream and reduce again until thick.
- Place one scoop of mushroom mixture on the bottom layer of the puff pastry and then top with the other layer to form the sandwich.
MORELS IN CREAM ON BRIOCHE (MORILLES A LA CREME)
.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Heat cream in a small saucepan until hot.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute morels, stirring frequently, until golden, 6 to 8 minutes. Sprinkle in flour and cook, stirring, 1 minute. Stir in hot cream and reduce heat to low. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes. Season with salt and white pepper.
- Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 32.6 g, Cholesterol 129.9 mg, Fat 33.7 g, Fiber 2.6 g, Protein 9 g, SaturatedFat 20 g, Sodium 269.8 mg, Sugar 2.3 g
EASY AND DELICIOUS CREAM/CHOCOLATE-FILLED PUFF PASTRIES
Best no-fork puff pastry dessert ever! Try to eat just one!
Provided by PATTI
Categories Desserts Chocolate Dessert Recipes
Time 38m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll puff pastry onto your work surface. Cut each sheet into 9 squares using a pizza cutter, making 18 squares in all.
- Mix cream cheese, mascarpone cheese, egg yolk, flour, honey, white sugar, and vanilla extract together in a bowl. Drop a teaspoonful of filling onto each pastry square until all filling is used. Add 7 to 10 chocolate chips to each square.
- Dampen 1 side of each square with water. Stretch and fold in half. Press securely closed on all three sides.
- Place pastries close together onto a large baking sheet. Whip egg white in a small bowl. Brush onto the pastries; sprinkle with colored sugar.
- Bake in the preheated oven until golden brown, about 13 minutes.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 23.3 g, Cholesterol 21.4 mg, Fat 18.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 88.7 mg, Sugar 9.4 g
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