HOW TO MAKE CREAM PUFFS, CLASSIC CREAM PUFFS
Learn how to make cream puffs with this step-by-step tutorial. Cream puffs are delicate pastry shells made from choux pastry (pate a choux) and filled with whipped cream or pastry cream.
Choux Pastry, also known as Pate a Choux, is a classic French pastry batter. In its basic form, it contains only water, milk, butter, flour, and eggs. One of the unique features of choux pastry is the batter is cooked on the stove top forming a sort of soft dough/stiff batter hybrid.
The pastry relies heavily on the amount of moisture present to create rise and puff in the pastries. The steam created when the water starts to evaporate in the oven is what creates the lovely hollow pastries that are filled with custards and creams or left empty and perfectly light and airy.
INGREDIENTS
INSTRUCTIONS
for full recipes please see : bakerbettie.com
Choux Pastry, also known as Pate a Choux, is a classic French pastry batter. In its basic form, it contains only water, milk, butter, flour, and eggs. One of the unique features of choux pastry is the batter is cooked on the stove top forming a sort of soft dough/stiff batter hybrid.
The pastry relies heavily on the amount of moisture present to create rise and puff in the pastries. The steam created when the water starts to evaporate in the oven is what creates the lovely hollow pastries that are filled with custards and creams or left empty and perfectly light and airy.
INGREDIENTS
- 1/2 cup (4 fl oz, 118 ml) water
- 1/2 cup (4 fl oz, 118 ml) milk
- 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, cut into pieces
- large pinch kosher salt
- 1 cup (4.25 oz, 119 grams) all-purpose flour
- 4 large eggs
INSTRUCTIONS
- Place the water, milk, butter, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade.
- When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you start to hear it crackling. At this point pull the mixture to the side and if there is a thin film left on the bottom of the pan it is dried out enough. If there is not, let it heat for a little while longer until a film forms.
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for full recipes please see : bakerbettie.com