Cream Puffs or Choux Pastry can be intimitating to some when it comes to baking, but yet they are really simple. It could take a couple of times baking them to get the hang of it, but on the positive side even the bad puffs are good! My high school students were amazed when I made these melt in your mouth puffs of cream. The topic of the day is leavening agents and this particular one is steam. The amount of steam could be a problem , but I will cover that later in some hints to follow when making the perfect Choux Pastry.
What you fill these cream puffs with is really whatever you fancy. It could be flavored whipped cream. For my next demo I am definitely using chocolate flavored whipped cream, but I ran out of time. After mixing in cocoa it should be refrigerated for at least an hour to dissolve the cocoa. I have to plan ahead for that flavor! Last year I made these Cream Puffs filled with pudding and they were a hit. Savory Puffs filled with delicious Shrimp Salad would be a show stopper. Here you go with the step by step procedure that will get you some positive results and many compliments.
There is a more complicated recipe for Choux Pastry, but this is the one that I was taught in college and have had really good results with it. As I said before it may take a little tweaking depending on the amount of moisture in your dough and your particular oven cooking temperature.
All you need or these puffs are eggs, water, butter, all-purpose flour, and salt.
- 4 eggs are needed at room temperature
- Bring 1 cup of water and 1 stick of butter to a boil
- Add 1 cup of all-purpose flour and 1/2 teaspoon salt
- Put back on heat and stir until it come together in middle of the pan
Here are the step by step photos to get yours in the oven:
- Place the dough onto a baking sheet covered with parchment paper using a teaspoon, placing dough into a pastry bag, or using a tablespoon for larger puffs.
- Place them into a hot oven 425 degrees
- Bake for about 25 to 30 minutes. I found that even with the smaller puffs that the cooking time was close to 30 minutes.
- Take a puff out of the oven and slice the top off to see if it is fairly dry on the inside.
- The cream puff should be light as a feather as you remove it from the oven.
- Cut the top from the cream puff.
- If there is a small of amount of uncooked dough don’t fret, just pinch it out with your fingers and discard it.
- Puffs can be frozen and filled later or you can fill them immediately.
- Don’t fill until ready to serve. Fillings will make the cream puffs soggy.
- Cream Puffs or Choux Pastry yield 10 large, 20 small or 40 mini
- 4 eggs
- 1 cup water
- 1 stick butter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- what ever filling you choose
- Heat oven to 400 – 425 degrees. In a medium saucepan, heat water and margarine to boiling.
- Take off heat add flour and salt all at once.
- Stir vigorously until mixture leaves the sides of pan in a smooth compact ball.
- Let mixture cool slightly.
- Stirring will help to cool the mixture quicker.
- Be careful not to add your eggs too soon or you will have scrambled eggs. Add eggs one at a time, beating after each addition.
- Spoon onto a cookie sheet lined with parchment paper.
- Make 6 very large cream puffs or use a tablespoon and make 20 snack size. ( In the picture are snack size).
- You can pipe these from a pastry tube using a large fluted tip.Bake small cream puffs for about 30 minutes.
- Bake large ones for about 40 minutes.
- Take one of the puffs out and slice the top to make sure that it is done. If not put back in the oven for a few minutes.
- Slice the top third of the puff.
- If the dough is still sticky discard the dough and fill with the filling of your choice. Do not till until right before serving.
- Fill the bottom third with the filling of your choice.
- Place the top on the filling.
The Teacher Cooks