CREAM PUFFS RECIPE #DESSERT #EASYRECIPE
Cream Puffs are a great French treat loaded up with sweet cream and cleaned with powdered sugar. You haven't delighted in a cream puff until you've attempted one newly heated. The Choux cake mixture is simpler than you might suspect; simply watch the video instructional exercise.
On the off chance that you have made our Classic Eclairs, at that point you definitely realize how to make these. The batter is the equivalent and this cream puff formula has a considerably simpler filling.
Hand crafted Cream Puffs loaded up with sweet cream and raspberries. Figure out how to make a bread shop quality, rich Choux cake batter.
Ingredients
Ingredients for Choux Pastry:
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour measured correctly
4 eggs (large), room temperature
Ingredients for Cream Filling and Garnish:
2 cups heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
28 raspberries optional
1 Tbsp powdered sugar to garnish
US Customary - Metric
Instructions
How to Make Cream Puffs:
Preheat oven to 425°F. Line a rimmed baking sheet with Silpat or parchment paper.
In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
Bake at 425°F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325°F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
How to Make Whipped Cream:
In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.
Recipe Notes
*To prevent a peak: stop piping and release pressure from the bag before lifting up then quickly swirl the tip around the side to end without a tip.
Fore more detail : http://bit.ly/2NI43TF
