• 1/2 Nat Cream Puff Day 3

    From Dave Drum@1:2320/105 to All on Sat Dec 31 16:09:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pate a Choux - Cream Puffs Dough
    Categories: Five, Pastry
    Yield: 1 Recipe

    4 3/4 oz All purpose flour (135 gr)
    1 c Water (240 ml)
    2 oz Unsalted butter (58 gr)
    1/4 ts Salt (1 gr)
    1 c Eggs (240 ml)

    Sift the flour and set aside. Heat the water, butter and
    salt to a full rolling boil, so that the fat is not just
    floating on the top but is dispersed throughout the
    liquid. Stir the flour into the liquid with a heavy wooden
    spoon, adding it as fast as it can be absorbed. Avoid
    adding it all at once or it will form clumps.

    Cook, stirring constantly and breaking up the lumps if
    necessary, by pressing them against the side of the pan
    with the back of the spoon until the mixture comes away
    from the sides of the pan, about 2-3 minutes. Transfer the
    dough to a mixer bowl.

    Let the paste cool slightly so that the eggs will not cook
    when they are added. You can add and stir the eggs by hand
    but it requires some serious elbow grease.Mix in the eggs,
    one at a time, using the paddle attachment on low or
    medium speed.

    Do not add all the eggs at once. Check after a few, the
    dough should have the consistency of thick mayonnaise.

    Transfer the dough to a piping bag and use as desired.

    From: Bo Friberg's books "The Professional Pastry Chef"
    editions 3rd and 4th, and "The Advanced Pastry Chef"

    Uncle Dirty Dave's Archives


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  • From Dave Drum@1:2320/105 to All on Mon Jan 1 18:55:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hermes Cream Puffs
    Categories: Desserts, Pastry, Dairy
    Yield: 1 servings

    1/2 c Whole milk
    1/2 c Unsalted butter; in 8
    - pieces
    1 ts + 2 tb sugar
    1 ts Kosher salt
    1 c All-purpose flour
    6 lg Eggs
    2 1/2 c Heavy cream
    Powdered sugar; for dusting

    Line 2 baking sheets with parchment paper. Fit 1 large
    pastry bag (or a plastic freezer bag with 1/2" cut from
    one bottom corner) with plain 1/2" tip.

    Bring milk, butter, 1 tsp. sugar, salt, and 1/2 cup
    water to a boil in a medium sauce pan over medium heat,
    stirring occasionally. Add flour all at once; reduce
    heat to medium-low. Stir vigorously with a wooden spoon
    until a dough forms and pulls away from sides of pan,
    1+2 minutes. Continue beating vigorously until a thin
    dry film forms on bottom and sides of pot, about 1
    minute. Transfer to a bowl.

    Add 1 egg and stir vigorously with wooden spoon until
    egg is incorporated and dough looks dry again, about 2
    minutes. Repeat with 4 more eggs, adding one at a time
    and stirring vigorously to incorporate before adding the
    next. Dough should be smooth, shiny, and thickened.

    Spoon dough into prepared pastry bag; pipe out 2 1/2"
    diameter rounds on prepared sheets, leaving 2" between

    DO AHEAD: Freeze the piped dough rounds on the baking
    sheets, then transfer to resealable plastic bags and
    freeze for up to 1 month. Place on parchment paper-lined
    baking sheets, spacing apart (do not defrost) before
    continuing with recipe.

    Arrange racks in upper and middle thirds of oven and Set
    @ 450-#F/232-#C. Whisk remaining egg with 2 tsp. water and
    brush dough rounds all over with egg wash.

    Transfer baking sheets to oven; turn oven off. After 10
    minutes, heat oven to 350-#F/175-#C and bake for 10
    minutes. Rotate pans front to back and top to bottom;
    continue baking until deep golden brown all over, about
    10 minutes longer (puffs will deflate if removed from
    oven before fully baked). Transfer puffs to a wire rack
    and let cool completely.

    Using a serrated knife, gently slice the top quarter off
    each puff; transfer tops to a plate. With your finger,
    gently push down the soft film of cooked dough inside
    each puff.

    Prepare a second pastry bag (or freezer bag) with 1/2"
    open-star tip. Beat heavy cream and remaining 2 Tbsp.
    sugar in a large bowl until soft peaks form. Spoon
    whipped cream into prepared pastry bag. Fill each puff
    with cream, finishing with a generous ring of cream on
    top. Dust tops of cream puffs with powdered sugar; place
    atop puffs.

    RECIPE FROM: https://www.bonappetit.com

    Uncle Dirty Dave's Archives


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