Cooking Cream Puffs
You will need: 1 recipe of Choux Pastry, and 1 recipe of Whipped Cream.
Method:
Preheat oven to 500ºF
Cut parchment paper to fit sheet pan, and hold down with 4 dollops of choux pastry.
Spoon pastry batter into a pastry bag fitted with a 1/2” plain tip.
Pipe out in mounds onto parchment - each should be 3-1/2” across and 1-1/2” high.
Brush each with egg wash.
Place sheet pan in oven and immediately turn down to 400ºF.
Bake for 20 minutes.
When done they should feel feather light and be golden brown.
Let cool on pan on rack.
Don’t fill the puffs until you are ready to serve.
You can coat with fondant, chocolate glaze, or dust with powdered sugar.
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Video Transcript - click to open
Now, these are essentially the same procedure. Again, little bit of dollop of the dough in each quarter, the whole down with the parchment paper. Now, it is the shape that is a little bit different. So again I am not, I am not great with the pastry bag, but you want to create a round and then come up on the top. Try that again, to see if we can get it right this time. Create a round and then just a little bit at the top, just like that. So, I wouldn't be too freaked out if you don't get them the right shape or consistency of size. We want them close, so they all cook at the same. But if they don't look perfect, I don't think anybody is going to call you on it.
Again same deal, little bit of egg wash on top, and again into a 500 degree oven, that you turn down immediately to 400 degrees and you cook for 20 minutes. So, these are looking good, golden-brown. The shape is so so, but overtime, you will get better with piping it out and the shape will be correct. So, while these are cooling, we can go ahead and fill the éclairs. So, in order to fill our éclairs, I have got a pastry bag here and I am just going to scoop in a few dollops of pastry cream that we have made earlier.
The recipe you can find elsewhere on the website. So, we just scoop this in and we take one of our éclairs and I cut just a little slit down here on the end. You want to get the tip of your pastry bag into the little slit and the just squeeze, filling up the éclair just like that. It is really simple and you could if you wanted to just cut the éclair in half and spoon the pastry cream in. You don't have to pipe it in if you are not comfortable with it and just force it in and that's it. Let's move on to the cream puffs.
So for cream puffs, you just want to take a serrated knife and cut them in half and then pour any of the inside that isn't completely cooked. Now, we're going to fill these with whipped cream. Now, you could use pastry cream if you wanted, but whipped cream is a little bit more traditional and you could pipe it in the same as we piped in the pastry cream into the éclair, but just to show you, you could spoon it in. It works just as nice, so a good dollop of whipped cream at the top on. Let's put that on the serving plate.
I have got a second one already cut open, so I will just do that at the same time. Same idea, dollops of whipped cream, put a top on and then just for presentation, just a little bit of icing sugar sprinkled on top. Now, you could put them, you could dip them in chocolate or fondant if you really wanted to, but this is quick and easy. Thanks for stopping by, hope to see you again soon.
Again same deal, little bit of egg wash on top, and again into a 500 degree oven, that you turn down immediately to 400 degrees and you cook for 20 minutes. So, these are looking good, golden-brown. The shape is so so, but overtime, you will get better with piping it out and the shape will be correct. So, while these are cooling, we can go ahead and fill the éclairs. So, in order to fill our éclairs, I have got a pastry bag here and I am just going to scoop in a few dollops of pastry cream that we have made earlier.
The recipe you can find elsewhere on the website. So, we just scoop this in and we take one of our éclairs and I cut just a little slit down here on the end. You want to get the tip of your pastry bag into the little slit and the just squeeze, filling up the éclair just like that. It is really simple and you could if you wanted to just cut the éclair in half and spoon the pastry cream in. You don't have to pipe it in if you are not comfortable with it and just force it in and that's it. Let's move on to the cream puffs.
So for cream puffs, you just want to take a serrated knife and cut them in half and then pour any of the inside that isn't completely cooked. Now, we're going to fill these with whipped cream. Now, you could use pastry cream if you wanted, but whipped cream is a little bit more traditional and you could pipe it in the same as we piped in the pastry cream into the éclair, but just to show you, you could spoon it in. It works just as nice, so a good dollop of whipped cream at the top on. Let's put that on the serving plate.
I have got a second one already cut open, so I will just do that at the same time. Same idea, dollops of whipped cream, put a top on and then just for presentation, just a little bit of icing sugar sprinkled on top. Now, you could put them, you could dip them in chocolate or fondant if you really wanted to, but this is quick and easy. Thanks for stopping by, hope to see you again soon.
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