Monday, June 16, 2008

Cream Puffs

Here's a post I had waiting for a photo. This weeks Dorie recipe was a great chance to compare the two recipes. This recipe has no milk in it, which is a plus if you haven't been to the store in a while! :) It also doesn't require a stand mixer, which is nice. The technique is similar to Dorie's but a little different- though it's never failed for me, which is a plus. Here goes:

My last semester in college I did something totally frivolous- I took a class out of major, something just for fun- Basic Food Preparation. My professor was amazing and so practical. At the end of lecture she would ask for questions and people could ask anything ("Why are my cookies flat?" or something equally vague) and she would have the perfect answer. Here recipes are easy to follow, economical, and delicious.

While I learned lots of really practical things, my absolute favorite is her cream puff recipe. Before this class I had only ever eaten a cream puff that came out of the Costco freezer! Needless to say, these are much better. Fill them with pudding, sweetened whipped cream, or cream cheese, and drizzle with chocolate for an unforgettable dessert. While this is a very versatile recipe, it doesn't double well, so take your time and make it in two batches if you need a lot of puffs!

Cream Puffs
Recipe by Janet Stocks

3/4 C. Water
1/2 C. Butter
1/2 t. Salt
1 C. Flour
4 large eggs (or 5 medium)

Preheat over to 375. Combine water, butter, and salt in medium saucepan. Bring to a boil, then add the flour all at once, stirring constantly to make a stiff dough (I like to use a big silicone spatula).

Remove from heat and stir to cool for one minute. Add eggs one at a time, beating well after each addition. Stir until mixture is smooth and creamy (it will be thick and difficult to stir.)

Drop by spoonfuls onto a parchment or silpat lined baking sheet. Use about 1 teaspoon for appetizer sized puffs, or 1 tablespoon for individual servings.

Bake until golden brown and dry (25-30 minutes for small puff,s, 35-40 for larger. If time allows, turn oven off and leave cream puffs in over for an hour so they harden.

Use a pastry bag with a large tip to fill the puffs with desired filling by gently piercing the bottom of the puff. It should be hollow inside. Drizzle with chocolate glaze or sprinkle with powdered sugar, or do both!

4 comments:

rainbowbrown said...

How neat to have learned cream puffs from a professional. They look good and so does that recipe.

steph- whisk/spoon said...

these look great! the recipe and technique that i learned in a restaurant is very similar to yours...water only and just bake at 375 till done. they come out great and are really easy!

Heather said...

yum! They look delicious! Great job!

Lore said...

Yum! Now I have cream puff craving :) That ring puff looks really cool too.