Happy Friday darlings, Foodie Friday is back and with a bang!!!!!
CREAM PUFFS AND PROFITEROLES
Cream puffs and profiteroles are made from dough called éclair paste, or choux paste. The puffs are then filled with whipped cream or the desired filling
Éclair Paste or Pâte à Choux
500g Water, milk, or half water and half milk
250g Butter or shortening
625g Eggs (about 12 eggs depending on the size of eggs you use)
Combine liquid, butter, and salt in a heavy saucepan and bring to a boil.
Remove pan from heat and add the flour all at once. Stir quickly.
Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Transfer the dough to the bowl of a mixer. If you wish to mix by hand, leave it in the saucepan.
With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140°F (60°C)—still very warm, but not too hot to touch.
At medium speed, beat in the eggs, a little at a time. Add no more than one-fourth of the eggs at once, and wait until each quantity is completely absorbed before adding more. Do not add all the eggs before checking the texture. The paste should be smooth and moist but firm enough to hold its shape. If the paste reaches this texture before all the eggs are added, stop adding eggs. The paste is now ready to use.
Procedure for Making Cream Puffs and Profiteroles
Line sheet pans with parchment paper, or butter them lightly.
Fit a large pastry bag with a plain tube. Fill the bag with the choux paste.
For cream puffs, pipe round mounds of dough about 1½ inch (4 cm) in diameter onto the lined baking sheets.
For profiteroles, pipe round mounds of dough about ¾ inches (2 cm) in diameter.
If you prefer, you may drop the dough from a spoon.
Bake at 425°F (215°C) for 10 minutes. Lower the heat to 375°F (190°C) until the puffs are well browned and very crisp.
Remove from the oven and cool slowly in a warm place.
When cool, cut a slice from the top of each puff. Fill with whipped cream, Vanilla Pastry Cream, or desired filling, using a pastry bag with a star tube.
Replace the tops and dust with confectioners’ sugar and drizzle some melted chocolate.
Fill the puffs as close to eating time as possible. If cream-filled puffs must be held, refrigerate them.
Unfilled and uncut puffs, if they are thoroughly dry, may be held in plastic bags in the refrigerator for 1 week. Recrisp in the oven for a few minutes before use.
Thanks so much for stopping by
Recipe and photos C/O Rose Wakasa Kokonya
Have a lovely weekend darlings