Old Fashioned Cream Puffs With Chantilly Cream Filling Recipes

OLD-FASHIONED CREAM PUFFS WITH CHANTILLY CREAM FILLING

Steps:

• Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.
• Add all the flour and salt.
• Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, forming a ball.
• Turn off heat and add first egg. Beat until well mixed. (You can use an electric mixer to beat in eggs.
• Continue adding eggs, one at a time, beating well after the addition of each egg.
• Add the egg white last.
• Beat until smooth.
• Cover lightly and let stand until cool.
• Spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into large puffs on a lightly-greased baking sheet. Do not place too close together.
• Bake in a preheated 450 degree oven for 8 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer or until dry.
• Do not under cook or they will "fall" and be unrecoverable.
• As soon as the puffs have been removed from the oven, make a slit in the side of each.
• Let cool thoroughly on wire racks.
• Filling: Whip the cream with an electric mixer until stiff peaks form. Add confectioners' sugar, 1 tablespoon at a time, beating gently. Add the brandy, a small amount at a time. Fold in the egg white gently, but thoroughly.
• Make a small hole in the side of each puff with the tip of a small knife.
• Pipe whipped cream into each puff.
• Dust generously with confectioners' sugar.

CLASSIC CREAM PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

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.

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.