These light and fluffy cream puffs will beautifully complement any menu. They are perfect for dinner parties, brunch, or “just because” which is my favorite reason to make them. And best of all, they are not as complicated as you may think. Once you get the dough mastered, you’ll find yourself making them often.
This dessert requires stovetop cooking and then a bit of baking. It’s extra work, but so worth the effort. To make your cream puffs light and airy, add the our as soon as the butter and water begin to boil. If you allow it to boil too long before adding the flour, the amount of liquid will reduce, leaving the puffs dry. There are two ways to transform the dough into cream puffs. 1. Use a 1⁄4 cup scoop measurement to drop the dough onto a parchment-lined baking sheet. Or 2. Use a pastry bag to pipe the dough onto the sheet. Piping takes a bit more work, but the result is a beautiful puff. 30 minutes in the oven will bake them into the perfect consistency for filling. They are ready when the tops are golden brown and firm (they should feel hollow when you tap the tops).
Once the cream puff dough has been mastered, you can fill them with whatever you want. Keep it simple and fill with thick vanilla or chocolate pudding. Or spread a spoonful of raspberry preserves into each shell and then add whipped cream for a dressed-up puff.
They taste best when you fill them right before serving, making them an ideal make-ahead dessert. Bake the puffs and prepare the filling the night before, and then assemble and chill for up to two hours before serving. While you’re at it, make an extra batch and store them in the freezer for up to a month. When you’re ready to make them, bake directly from the freezer (no thawing required). How easy is that?
Cream Puff Dough:
1⁄2 cup (125ml) water
1⁄2 cup (125ml) milk
1⁄2 cup (115g) butter
Pinch of salt
1 tbsp (15g) sugar
1 cup (120g) flour
4 large eggs
Egg wash (1 egg, mixed with 1 tbsp (15ml) water)
2 cups heavy cream
1⁄4 cup powdered sugar
1. Preheat oven to 400°F (200°C).
2. In a medium-sized saucepan, mix the water, butter and salt. Bring to a boil, then add the flour all at once. Cook and stir continuously until the dough forms a ball that does not separate.
3. Remove from heat and cool for 5-10 minutes.
4. Transfer the dough to a mixing bowl. Add the eggs, one at a time, thoroughly beating each egg before adding the next one. Be careful not to overmix. The dough should be smooth and glossy.
5. Drop the dough by tablespoonful onto a parchment-lined baking sheet. For a fancier cream puff, spoon the dough into a pastry bag or Ziplock bag. Cut o 1⁄2 inch from one corner. Pipe 12-24 mounds of dough (de- pending on the size you prefer). If the puffs have a point on top, smooth it down.
6. Brush with the egg wash.
7. Bake for 20-25 minutes, rotating halfway through. Puffs should be firm, golden brown and sound hollow when you tap them.
8. Transfer puffs to a wire rack and cool completely before filling.
9. When cool,cut the top of the cream puffs, and push down or remove the soft dough.
10. Fill with cream or your favorite filling. Replace tops and dust a bit of powdered sugar over each one.
蛋液(1个鸡蛋,和1 茶匙(15毫升)水混合) 糖粉
5. 将面团做成茶匙大小,并放在羊皮边烘焙用纸上,如果希望更精致一些,可以将面团放入挤花袋中或 者乐扣袋中,将一个角减掉1/2英寸。根据您希望的 大小尺寸,可做12-24个小面团。如果泡芙顶端有 尖头,把它压平。
Recipe, story and styling by Hanady Awada
Translation by Mandarin King
Photography by Ransom Wingo
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