- You can make your own cream puffs, or just buy them in the grocery store.
- Pâte à Choux is a hollow pastry that is used for éclairs, profiteroles, cream puffs, and gougères. The gougère has cheese in the dough during the last step.
- – éclair = long and thin
- – profiteroles, cream puffs = round
- – gougère = add shredded cheese during step 9
Ingredients to feed 4 people
||After baking has finished, you will need Pastry cream or even just pudding to squeeze into the cream puff using a piping bag|
Step by Step
- Preheat the oven to 425° F
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan.
- Remove from heat.
- Using a wooden spoon, quickly stir in 1 C flour. It should look like mashed potatoes.
- Cook over medium-high heat, stirring constantly, pushing it to the sides, then gathering it back into a ball; until mixture stops sticking to the pan, about 3 minutes. This will cook the flour.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment.
- Mix on low speed until slightly cooled, about 1 minute. It’s OK if it is warm, just not hot enough to cook the eggs.
- Whisk together all of your eggs – well mixed
- Raise speed to medium; add eggs, 1/4 cup at a time, until a soft peak forms when batter is touched with your finger.
– If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
– Dough will become gooey and ropey, but will come back together. That is when you will add more egg. Scrape the sides of the bowl as necessary.
- Once you have a firm dough, pipe onto baking sheet lined with parchment paper. Leave an inch between each piece.
- Brush the tops with egg white and sprinkle with Turbinado sugar
- Cook hot 425º for 12 minutes.
- Turn the oven temp down to 375º and bake another 20 minutes. Exact time will be determined by the shape and size of your puffs.
- Bake until the shapes are slightly puffed and golden brown.
- They should detach easily from the parchment and feel lightweight – kind of like a sponge or hollow egg shell.
- Leave the oven door closed and turn off the oven.
- Let them dry out in there for 15-30 minutes more
- Take one out and break it open.
– It should not be wet on the inside. If it is, turn the oven back to 350 degrees and bake 5 more minutes, then turn off the oven and leave the door closed – repeating the testing process.
– If they are not hollow, it means that you used too much flour. There is no recovery. What you CAN do, is dip them in melted chocolate and make a kind of a chocolate doughnut hole.
- When they have finished cooking, poke the puffs with a toothpick. This will allow steam to escape from the inside, which would make them soggy.
- Once completely cooled, you can fill them or freeze them for up to three months.
- If making a Croquembouche, fill them with creme Anglaise, and dip them in white chocolate (melted in a double boiler) or hot caramel sauce. Stack into a tower. If the tower does not seem stable, put it in the refrigerator to set up every couple of layers.
Oh, one more thing…
Croquembouche is traditionally garnished with glazed/spun sugar, as shown on this Food Networks Recipe.
- Some are EXTREMELY elaborate.
Look for Grandpa's Cookbook coming soon. © 2016.
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