TINY CHOUX PUFFS
Categories Bread Bake Quick & Easy Gourmet
Yield Makes 90 (1/2-inch) profiteroles
Number Of Ingredients 6
Steps:
- Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
- Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.
- Preheat oven to 425°F.
- Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets. Gently flatten tips of mounds with a fingertip dipped in water. Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.
CRAQUELIN-TOPPED CREAM PUFFS
Pâte à choux, aka cream puff dough, is a baker's putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St. Honoré and tens more desserts. The dough is cooked before it's baked, and it's a quick-change artist - a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h
Yield About 40 puffs
Number Of Ingredients 13
Steps:
- To make the craquelin: Pulse the butter, sugar and salt in a food processor until just blended. Add the flour, and pulse until you have moist curds; pulse in the vanilla. Scrape the dough out onto the counter, and pull it together into a ball. Divide in half, shape each half into a disk and roll out each piece between parchment paper until it's about 1/8 to 1/16 inch thick. Freeze for at least 1 hour, and then cut into 1 3/4-to-2-inch-diameter rounds. Freeze until needed (always use frozen).
- Preheat the oven to 350. Line 2 baking sheets with parchment paper. Have a small (2-teaspoon capacity) cookie scoop, spoon or a piping bag at hand.
- To make the puffs: Bring the milk, water, butter, sugar and salt just to a boil in a medium pan. Reduce the heat to low, add the flour all at once and start stirring like mad with a flexible spatula. Stir and mash the dough until it comes together and leaves a film on the bottom of the pan. Keep cooking and stirring nonstop for another 3 minutes to dry but not color it. Scrape the dough into the bowl of a mixer fitted with the paddle attachment (or work with a hand mixer). Beat the dough for 2 minutes to cool it down a bit. Combine the eggs and white, stir with a fork to break them up and then add to the dough in three additions, beating on medium speed. Beat until the dough is satiny and runs off the beater smoothly.
- Scoop, spoon or pipe puffs that are about 1 1/2 inches in diameter, leaving about 2 inches between each puff. (At this point, you can freeze them and then, when they are solid, pack them in an airtight container. When you're ready to bake, arrange the frozen puffs on a lined baking sheet and keep them on the counter while you preheat the oven.) Place a frozen round of craquelin on each puff.
- Bake for 30 to 35 minutes, rotating the baking sheets if needed, or until the tops are golden brown and crackled. The puffs will feel firm when gently squeezed and sound hollow when tapped on the bottom. Transfer them to racks, and cool to room temperature.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 34 milligrams, Sugar 5 grams, TransFat 0 grams
FINGER-LICKING GOOD MINI CREAM PUFFS
This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one...hey are so addicting & they're perfect for satisfying any sweet tooth! -Jennifer Erwin, Reynoldsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PâTE à CHOUX PUFFS
The batter for these French puffs is made on the stovetop, then shaped and baked until the eggy mounds balloon into airy, hollow spheres. The puffs take to all sorts of fillings, from simple whipped cream (page 239) to scoops of ice cream, as for Anise-Orange Ice Cream Profiteroles with Chocolate Sauce (page 172). No special equipment is required to make them, and they come together with ingredients you probably already have on hand. A few things to keep in mind: Measure the ingredients carefully-too much liquid results in flat puffs. Dump in the flour just when the butter is melted; if you wait too long, too much of the water will cook off. The finished batter should be thick and shiny and should stick to the spatula when you lift it. Finally, be sure to bake the puffs until they're deep golden brown all the way around. If they're underbaked, they may collapse cooling; the darker color means the puffs will stay crisper, too.
Yield makes 25 to 30 pastries
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat, stirring gently to encourage the butter to melt. As soon as the mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away from the sides of the pan.
- Remove from the heat. Wait for 2 minutes, stirring the paste a couple of times to cool it slightly, then vigorously beat in the eggs one at a time, making sure each one is completely incorporated before adding the next. (I do this by hand, but some folks prefer to use a stand mixer fitted with the paddle attachment.)
- Using a pastry bag fitted with a plain 1/2-inch (1-cm) tip, pipe the choux paste into mounds 1 1/2 inches (4 cm) high on the prepared baking sheet, spacing them 3 inches (8 cm) apart. Or, use 2 teaspoons to drop the paste into mounds.
- If you want puffs with a shiny glaze, in a small bowl, whisk together the egg yolk and milk and brush the tops of the puffs without letting the glaze drip down the sides, which will inhibit rising.
- Bake until the puffs are golden brown on the tops and sides, 25 to 30 minutes. Turn off the oven and let them rest in the oven for 5 minutes. Remove from the oven and poke each puff in the side with a paring knife so that it releases its steam. Let cool completely.
- Pâte à choux puffs can be stored at room temperature for several hours. I prefer not to freeze them because there is a noticeable difference in quality between fresh and frozen puffs, but if you have leftovers, you can freeze them for up to 1 month and recrisp them in a low oven before serving.
CUTE CREAM PUFFS RECIPE BY TASTY
Here's what you need: dark chocolate, unsalted butter, water, milk, granulated sugar, salt, all-purpose flour, large eggs, egg, heavy cream, powdered sugar, vanilla extract, small piping bag, large piping bags
Provided by Julie Klink
Categories Desserts
Yield 10 cream puffs
Number Of Ingredients 14
Steps:
- Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
- Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
- Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
- Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
- Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
- Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
- Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
- Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
- Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
- Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
- Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
- Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
- Enjoy!
Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 0 grams, Protein 7 grams, Sugar 9 grams
PETITS CHOUX WITH ROSE CREAM
We reinvented a classic pastry as an homage to the rose: Pastry cream and whipped cream -- the first flavored with rose syrup, the second with rose water -- are layered in tender pate a choux shells and garnished with petals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Bring butter, sugar, salt, and 1 cup water to a boil in a saucepan over medium-high heat, stirring occasionally. Remove from heat. Stir in flour. Return to medium-high heat; cook, stirring constantly, until mixture pulls away from sides, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment; mix on low speed until slightly cooled, about 1 minute. Raise speed to medium. Add whole eggs, 1 at a time, mixing well after each addition. Test batter by touching it with your finger and lifting to form a soft peak. If a soft peak does not form, mix in egg white a little at a time until it does.
- Transfer to a pastry bag fitted with a 9/16-inch plain round tip (such as Ateco No. 807); set aside. Dip a 1-inch round cookie cutter in flour; mark circles 1 inch apart on baking sheets lined with nonstick baking mats or parchment paper. Pipe batter into circles to fill. Gently smooth and round tops with a moistened fingertip.
- Bake until golden brown, about 20 minutes. Transfer sheets to wire racks to cool.
- Poke a small hole in bottom of each choux with a 5/16-inch French tip (such as Ateco No. 863). Transfer 1 cup pastry cream to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco No. 802). Fill each choux with pastry cream.
- Fold remaining 3/4 cup pastry cream into whipped cream until nearly incorporated but streaks are still visible. Put 6 filled choux into each serving dish; top with whipped cream, dividing evenly. Garnish with rose petals if desired.
PETITS CHOUX AU FROMAGE OU GOUGERES (CHEESE PUFFS)
From CIA's cookbook Breakfasts and Brunches. Use the best quality gruyere you can find. Perfect little appetizers! Next time I prepare these, I want to add some fresh herbs to the dough!
Provided by COOKGIRl
Categories Lunch/Snacks
Time 30m
Yield 50 cheese puffs
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Line 2 aluminum baking sheets with parchment paper.
- Combine the water, olive oil and salt in a saucepan over high heat and bring to boil. Add the sifted flour all at once and stir well.
- Cook the mixture, stirring constantly to break up any lumps, and until the dough begins to come away from the sides of the pan, approximately 5 minutes.
- Immediately transfer the dough to a *mixing bowl of a stand up mixer fitted with the paddle attachment and beat the dough on medium speed to cool to room temperature.
- *(I used standard mixing bowl and electric beaters.).
- Add the eggs one at a time, beating well after each egg is added. You want a stiff but pliable texture to the dough.
- Finally, add the gruyere cheese and black pepper. Continue mixing for 1 minute.
- Using a greased teaspoon, drop the dough 2" apart onto the baking sheet. (You can alternatively use a pastry bag fitted with a plain round tip and pipe the dough into 1" diameter balls 2" apart onto the baking sheet.).
- Bake until golden brown and puffed, about 5 minutes, then reduce the heat to 325 degrees and continue baking the puffs until cooked through, about another 20-25 minutes.
Nutrition Facts : Calories 36, Fat 2.6, SaturatedFat 0.7, Cholesterol 18.7, Sodium 34.5, Carbohydrate 1.9, Fiber 0.1, Protein 1.2
PETITS CHOUX (TINY CREAM PUFFS)
Number Of Ingredients 5
Steps:
- Preheat oven to 400° F. Break eggs into a small bowl set aside.In a medium saucepan over medium heat, bring water and butter or margarine to a rolling boil reduce heat to low. Add flour all at once and stir vigorously with a wire whisk or wooden spoon for 1 minute or until the mixture forms a ball. Remove from heat. Add eggs all at once and continue beating until mixture is smooth. Drop dough, 1 teaspoonful at a time, about 1 1/2 inches apart, onto ungreased baking sheets. Bake for 22 to 25 minutes or until golden brown. Remove from baking sheets cool on wire racks away from drafts.*To serve, cut tops from Petits Choux fill with desired filling.* Petits Choux can be frozen. To re-crisp, place in preheated 350° F. oven for 5 to 10 minutes cool.
Nutrition Facts : Nutritional Facts Serves
More about "petits choux tiny cream puffs recipes"
EASY MINI PUFFS | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (9)Total Time 2 hrsServings 48Calories 35 per serving
- Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets., To make the choux pastry: Combine the water, butter, and salt in a medium-sized saucepan.
- Heat until the butter has melted, and bring to a rolling boil., Remove from the heat and add the flour all at once, stirring vigorously until the mixture smooths out and comes together into a ball; this should take less than 30 seconds.
- If needed, return the pan to the heat for a few minutes to help the batter come together., Remove the pan from the heat, and transfer the dough to the bowl of a stand mixer.
- After 7 minutes, check the temperature of the dough: you should be able to hold a finger in it for a few seconds.
CHOUX à LA CRèME (FRENCH CREAM PUFFS) - A BAKING JOURNEY
From abakingjourney.com
5/5 (18)Calories 144 per servingCategory Afternoon Tea, Dessert, Tea Party
- Carefully slice each Choux Bun in Half. Place the cool Pastry Cream in a piping bag with a star nozzle. Fill each Choux with the Pastry Cream then place the Choux lid back on top of the cream. (see note 4)
CREAM PUFFS RECIPE (CHOUX PASTRY) | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
CREAM PUFFS / PATE A CHOUX | SOUTHERN FATTY
From southernfatty.com
EASY CLASSIC FRENCH CREAM PUFFS - HOUSE OF NASH EATS
From houseofnasheats.com
CHOUQUETTES (FRENCH SUGAR PUFFS) - BAKING LIKE A CHEF
From bakinglikeachef.com
THE RECIPE FOR PERFECTLY SHAPED MINI CREAM PUFF SHELLS …
From youtube.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT …
From theflavorbender.com
CREAM PUFFS (CHOUX à LA CRèME) - SIMONACALLAS
From simonacallas.com
PATISSERIE CHANTILLY PETITS CHOUX AU SESAME (BLACK SESAME CREAM …
From latimes.com
PRALINE CREAM PUFFS - NINA MéTAYER, PASTRY CHEF
From ninametayer.com
PâTE à CHOUX (CREAM PUFFS) - SCHECKEATS
From scheckeats.com
HOMEMADE CREAM PUFFS RECIPE - CHISEL & FORK
From chiselandfork.com
CREAM PUFFS USING CHOUX PASTRY AND CREME CHANTILLY | THE ORANGE …
From theorangebaker.com
PETITE CREAM PUFFS - RECIPE | COOKS.COM
From cooks.com
MINI CHOUX PUFFS - CANADIAN LIVING
From canadianliving.com
EASY CREAM PUFFS (PâTE à CHOUX) – BAKE, EAT, SMILE & REPEAT!
From bakeeatsmilerepeat.com
PETIT CHOUX SEMLA - THE PERFECT CREAM PUFF - CAROLINE VASS
From carolinevass.se
VANILLA CREAM PUFFS (CHOUX AU CRAQUELIN) - TAKES TWO EGGS
From takestwoeggs.com
HOW TO MAKE PERFECT PâTE à CHOUX (CREAM PUFF PASTRY)
From delishably.com
CREAM PUFFS (IN-DEPTH GUIDE TO PATE A CHOUX AND PASTRY CREAM)
From youtube.com
SAVORY CREAM PUFFS - BAKING FOR HAPPINESS
From baking4happiness.com
UBE CREAM PUFFS (PâTE à CHOUX RECIPE) | FORK & SPOON
From itsforkandspoon.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
From theflavorbender.com
RECIPE: PROLIFERATES (PROFITEROLES, PETIT CHOUX, CREAM PUFFS ...
From recipelink.com
FRENCH FRIDAY: PETITS CHOUX (WITH RECIPE) - JENNA QUENTIN
From jennaquentin.com
FRENCH CREAM PUFFS AKA CHOUX A LA CREME - EAZY PEAZY DESSERTS
From eazypeazydesserts.com
CHOUX PUFFS WITH PRALINE PASTRY CREAM // RECIPE AND TIPS
From pastrylogic.com
PEPPERMINT CREAM PUFFS - BIG FLAVORS FROM A TINY KITCHEN - SARA'S …
From sarastinykitchen.com
CREAM PUFFS OR CHOUX à LA CRèME CRAQUELIN - PASTRY MAESTRA
From pastrymaestra.com
PASTRY PUFFS (CREAM PUFFS, PâTE à CHOUX, PROFITEROLES) | RIPE
From ripefoodandwine.com
RECIPE: CREAM PUFFS OR PETITE CHOUX FOR MEL - RECIPELINK.COM
From recipelink.com
CHOUX AU CRAQUELIN (CRISPY CREAM PUFFS) - A BAKING JOURNEY
From abakingjourney.com
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOMEMADE CREAM PUFFS - EASIER THAN YOU THINK - FOODLE CLUB
From foodleclub.com
CREAM PUFFS | CHOUX à LA CRèME RECIPE - THE BAKE SCHOOL
From bakeschool.com
DELICIOUSLY EASY CREAM PUFFS RECIPE - A WEEKEND COOK®
From aweekendcook.com
CHOCOLATE DRIZZLED CREAM PUFFS | PATE A CHOUX - BROWNIE BITES BLOG
From browniebites.net
CREAM PUFFS - PREPPY KITCHEN
From preppykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love