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Cream puffs

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 25 minutes
 
Ingredients (serves 12):

    Makes 12 large or 18 small puffs.

    Dough:
    - 80g butter
    - 125g flour
    - 1/4 litre water
    - 3 eggs
    - 1 teaspoon sugar
    - 1 pinch of salt

    Pastry cream:
    - 1/2 litre milk
    - 8g vanilla-flavoured sugar
    - 100g sugar
    - 2 egg yolks + 1 whole egg
    - 50g flour
    - 1 pinch of salt
    - 1 tablespoon Amaretto (optional)

Method:

To prepare the dough:

Preheat the oven to 400°F.

Heat butter, water, salt and sugar in a pan.

As soon as all is melted, pour it all in the flour and mix well with a wooden spoon, until the dough doesn't stick to the the spoon nor to the pan.

Add the eggs one by one, then mix each time until well blended (takes some time).
You should then have a rather sticky paste.

Butter a pastry/cookie sheet.
Using two spoons, lay out the dough in small heaps (18 for small puffs, 12 for large ones).

Bake in the oven for 20 to 25 minutes.
Little trick to make sure it's cooking: the pastry must resist the pressure of your finger or spoon.

To prepare the pastry cream:

Heat the milk, salt and vanilla in a pan.

While the milk heats, mix the sugar and eggs in a large bowl with a wooden spoon until the mixture lightens.

Add in the flour, little by little, to the boiling milk.

Reverse the direction you're stirring in and stir slowly until the cream thickens.
Pour it into a dish.

When the cream has cooled, you can add a tablespoon of Amaretto or another liquor (Baileys, Amarula...) and mix well.

**Add nothing when the cream is hot!

Preparation of the pastry puffs:

Fill with the cream one by one, make a hole on the bottom.

If you don't have a frosting cake decorator, cut each pastry in half and insert the cream there.
Advice: The hardest step is mixing the puff pastry... but what a treat at last! Be careful however with the proportions, unless you want them to remain flat...
To make a good chou pastry, you have to understand some chemistry: small air bubbles locked up in the pastry make it inflate in the oven. So you have to mix it a lot to put lots of air bubbles in it. Then DO NOT WAIT before putting your choux in the oven, otherwise the pastry gets dry and air bubbles leave.
Freezing your pastry is no problem, but freeze it after dividing it into small lumps. You'll have to put these frozen lumps straight in the oven the day you want to cook them.

Recipe shared by Christophe Duhamel.

User comments

 
another free recipe every day






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