* Bread flour is a high-protein flour. The high protein
gives you more gluten and structure and helps the cream puffs
rise. All-purpose flour may be substituted but the results won't be as spectacular.
** The egg whites help the cream puffs to be more dry.
Preparation:
Preheat oven to 420 degrees F. Either line a
baking sheet with parchment paper or with the non-stick baking mat.
NOTE: Do not grease baking sheet, as the grease will cause the dough to flatten.
Cut up butter into small pieces.
In a heavy saucepan over medium-high heat,
combine the water and butter; bring mixture to a full rolling boil (make
sure the butter has all melted).
Remove pan from the heat and add flour all at
once, stirring vigorously with a wooden spoon until blended.
NOTE: The flour absorbs the liquid rapidly, and must be mixed thoroughly until there are no
lumps left. Reduce heat to medium; return pan to heat and continue stirring
until the mixture leaves the sides of the pan and forms a ball. Remove from
heat and transfer the dough to the bowl of a mixer. With the paddle
attachment, mix at low speed until the dough has cooled slightly. It should
be about 140 degrees F. (use your digital thermometer to test the dough).
In a small bowl, add eggs and egg whites; Whisk
until mixed together. At medium speed, beat the eggs/egg whites in a
little at a time. Add no more than a quarter of the eggs at once; wait until
eggs are completely absorbed before adding more (at first the eggs will act
like they don't want to mix in, but they will). When all the eggs are
absorbed, the dough is ready to use. The dough should be soft and a little
sticky, but be able to hold its shape.
Using two teaspoons:
With one spoon, scoop up about 2 tablespoons batter for a large puff, 1
tablespoons for a medium-size puff, or 1 1/2 teaspoons for a cocktail-size
puff. With other spoon, push batter off first spoon and drop in a mound onto
prepared baking sheet. Place mounds about 2 inches apart.
Using plastic bag:
Place dough into bag. Cut the end off one corner with scissors, to make an
opening about 1/4 inch. Squeeze the mixture onto the pans.
Using pastry bag:
Put a 1/4-inch star tip into your pastry bag. Fill the bag with the dough.
Squeeze the dough out in a circle motion to create small silver dollar-sized circles.
NOTE: to smooth out any parts that stick up when
you squeeze out the dough, just wet your finger in water or milk and smooth
out. You can also glaze the puffs with a beaten egg wash to give it a shine.
In this case use a pastry brush to smooth out the top as you glaze it.
Bake time varies depending on how big your blobs
are. For 2-inch puffs, bake for a total of about 20 minutes, rotating the
pans halfway through (switch pans so the top one is on the bottom rack and
vice versa). At 1 minutes into the baking, lower heat to 375 degrees F. and
continue baking until golden brown. Approximately 5 to 10 minutes longer for
the small puffs, and 15 to 20 minutes longer for large puffs.
Remove from the oven and immediately
prick the lower side of each puff with the tips of a sharp know. Turn off oven and
return puffs to the oven. Leave the door open slightly and allow the puffs
to dry out for 10 to 15 minutes. Remove and oven and let puffs cool
completely on the baking sheet on a wire rack before filling.
For best results, use puffs with 24 hours, or wrap airtight and freeze.
Unfilled puffs may be stored
in an airtight container for several days, but first cut them open and
remove the strands of dough to prevent sogginess.
To freeze unfilled cream
puffs, wrap tightly in plastic wrap or resealable plastic bags. Do not
cut cream puffs open or remove the strands of dough before freezing.
Thaw at room temperature.
Add the filling (of your choice) just prior to
serving, otherwise the puffs will become soggy. Cream puffs may be filled
with your favorite pudding, whipped cream, ice cream, or fruit.
When ready to fill, with a
serrated knife, cut upper third from each puff and gently scoop out any
moist interior. Fill with pastry cream or ice cream; recap with the top,
dust with a little powdered sugar and drizzle with chocolate sauce if
desired. Keep in a cool place until serving time, but not in the
refrigerator.
Makes about 2 dozen large cream puffs, 3 dozen medium-sized puffs, to 5 to 6 dozen cocktail-size puffs.
Hazelnut Creme Filling Recipe:
Recipes below Courtesy of Ellen Easton of
Tea Travels™.
1
egg
1 tablespoon all-purpose
flour
2 tablespoons granulated sugar
1 tablespoon instant coffee
1/8 cup finely-chopped hazelnuts (also known as filberts)
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons
heavy cream, whipped
In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended.
In a large saucepan over medium-high heat, add milk and bring almost to
a boil. Remove from heat and slowly whisk the hot milk into the egg
mixture. Return
all the ingredients to the saucepan, cook for about 5 minutes, stirring
constantly, until thickened and comes to a boil. Remove from the heat.
Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm.
Fold in the whipped cream. Refrigerate until thick.
When ready to serve, horizontally slice the top of the cream puff to
create two pieces (a top and a bottom). Fill each cream puff bottom with
a spoonful
of Hazelnut Creme Filling. Close with the top section.
Additions to this recipe may include flavored extracts or liquors, cocoa, food colorings, and flavored waters.
Maple Creme Filling Recipe:
1
egg
1 tablespoon all-purpose
flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
3 teaspoons pure maple syrup
2 tablespoons
heavy cream, whipped
In a
large bowl, beat egg with flour, sugar, and cornstarch until well blended.
In a
large saucepan over medium-high heat, add milk and bring almost to a boil.
Remove from heat and slowly whisk the hot milk into the egg mixture. Return
all the ingredients to the saucepan, cook for about 5 minutes, stirring
constantly, until thickened and comes to a boil. Remove from the heat.
Add
vanilla extract, hot water, and maple syrup to the thickened mixture, stirring to combine
and dissolved. Set aside to cool until firm.
Fold
in the whipped cream. Refrigerate until thick.
When ready to serve, horizontally slice the top of the cream puff to create
two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful
of Hazelnut Creme Filling. Close with the top section.
Maple Icing Recipe:
1 tablespoon heavy cream
1 teaspoon maple syrup
1/2 cup powdered (confectioners')
In a small saucepan, heat the cream and maple syrup until bubbling; remove from heat. Add the powdered sugar
and stir until smooth (do not allow the mixture to boil).
