• 1/2 Nat Cream Puff Day 5

    From Dave Drum@1:2320/105 to All on Sat Dec 31 16:10:00 2022
    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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  • From Dave Drum@1:2320/105 to All on Mon Jan 1 18:56:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cream Puff Dessert
    Categories: Pastry, Desserts, Cheese, Dairy, Nuts
    Yield: 12 servings

    1 c Water
    1/2 c Butter
    1 c A-P flour
    4 lg Eggs; room temp

    8 oz Cream cheese; softened
    3 1/2 c Cold milk
    7 13/16 oz (2 boxes) instant chocolate
    - pudding mix

    8 oz Whipped topping; thawed
    1/4 c Chocolate ice cream topping
    1/4 c Caramel ice cream topping
    1/3 c Chopped almonds

    In a large saucepan, bring the water and butter to a
    boil over medium heat. Add flour all at once; stir until
    a smooth ball forms. Remove from the heat; let stand for
    5 minutes. Add the eggs, 1 at a time, beating well after
    each addition. Continue beating until mixture is smooth
    and shiny.

    Spread into a greased 13" X 9" baking dish. Bake @
    400-|F/205-|C for 30-35 minutes or until puffed and golden
    brown. Remove to a wire rack to cool completely.

    For filling, beat the cream cheese, milk and pudding mix
    in a large bowl until smooth. Spread over puff;
    refrigerate for 20 minutes.

    Spread with whipped topping; refrigerate until serving.
    Drizzle with the chocolate and caramel toppings;
    sprinkle with almonds. Refrigerate leftovers.

    Lisa Nash, Blaine, Minnesota

    Makes: 12 servings

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

    Uncle Dirty Dave's Archives


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