Delicate Cream Puffs
The most interesting discovery for me, when making the puffs myself, is that one has to heat the dough on the stovetop. This recipe is fool-proof since I not-so-brilliantly decided to make them for the first time as a contribution to a wedding menu and they came out without a hitch.
Next time, I want to add an egg to the cream filling to make it dense and richer. Enjoy!
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Cream Puffs
Adapted from Betty Crocker
FOR FILLING
1 package (4-serving size) vanilla instant pudding mix
1 cup milk
1 teaspoon powdered sugar
1 teaspoon vanilla
2 cups whipping cream
Mix pudding, milk, sugar and vanilla extract. In a separate bowl, whip the cream. Once cream stiffens, fold in the pudding mixture.
FOR PUFF SHELL
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
Heat oven to 400ºF.
In a medium saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat for about 1 minute or until mixture forms a ball; remove from heat.
Beat in eggs, one at a time; continue beating until smooth.
Spoon dough into a large ziplock bag. Cut a small triangle from the corner of the bottom of the ziplock bag. On a baking sheet, squeeze out dough in a spiral motion for each puff, about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
Cut a slit one-third of the way up from the bottom of each puff shell. Hinge open puff like Pac Man and add a generous dollop of filling. Dust tops with powdered sugar.
Yield: 10 cream puffs
Yield: 10 cream puffs
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