HOW TO MAKE CREAM PUFFS, CLASSIC CREAM PUFFS #Dessert #Pastry

Learn how to make cream púffs with this step-by-step tútorial. Cream púffs are delicate pastry shells made from choúx pastry (pate a choúx) and filled with whipped cream or pastry cream.

Cream púffs are delicate pastry shells made from baked choúx pastry. The shells are then filled with a creamy filling like whipped cream or pastry cream. The filling can be piped into the shell or the shell can be cút in half and then filled.

This allowed the pastries to get a nice big púff and then continúe cooking úntil completely set and dried oút and hollow on the inside. The resúlt was these gorgeoús shells!

This is the basic recipe for making cream púffs úsing the classic french pastry- pate a choúx.

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INGREDIENTS
FOR THE SHELLS

•  1/2 cúp (120 ml) water
•  1/2 cúp (120 ml) whole milk
•  1 stick (1/2 cúp, 113 grams) únsalted bútter, cút into pieces
•  large pinch kosher salt
•  2 TBSP (24 grams) granúlated súgar (optional, bút will sweeten them slightly)
•  1 cúp (127 grams) all-púrpose floúr
•  4 large eggs

FOR THE CREAM CHANTILLY

•  1 cúps (237 ml) heavy cream, cold
•  3 TBSP powdered súgar
•  1 tsp vanilla extract or vanilla bean paste

INSTRúCTIONS
For the Shells

1. Place the water, milk, bútter, and salt in a saúce pot over mediúm high heat. Stir úntil bútter is melted and everything comes to a boil. When the mixtúre is boiling, take it off the heat and poúr the floúr into the pot all at once. Stir qúickly and vigoroúsly. This mixtúre is called the panade.
2. When the mixtúre becomes smooth, flatten it to the bottom of the pan and retúrn it to mediúm heat. Let the mixtúre sit on the bottom of the pan úntil yoú start to hear it crackling. At this point púll the mixtúre to the side and if there is a thin film left on the bottom of the pan it is dried oút enoúgh. If there is not, let it heat for a little while longer úntil a film forms.
3. Remove the mixtúre from the heat and stir úntil most of the steam has evaporated. This is called "evacúating the steam" and is important to fúrther dry oút the pastry doúgh.
4. Off of the heat, add one egg at a time into the mixtúre and stir vigoroúsly úntil it is completely absorbed into the doúgh before adding the next. The batter will look smooth and glossy when it is ready. úse immediately or store covered in a cool spot for úp to 3 hoúrs.
5. Place batter in a pastry bag fitted with a large roúnd tip or a zip top bag with the tip cút off. Preheat oven to 425F (we will crank úp the oven heat once we pút the cream púffs in). Line baking sheets with parchment paper.
6. Hold the pastry bag over the baking sheet and sqúeeze over one area úntil yoú have aboút a 1 1/2 inch roúnd (or 2" for larger cream púffs). Release the pressúre from the bag and púll úp to release the doúgh moúnd. Yoú will have a little peak on the each that can be smoothed oút with a wet fingertip. Keep the moúnds aboút 2 inches apart.
7. Place one baking sheet at a time in the oven and túrn to heat úp to 450F. This will create an active heating cycle for yoúr oven so that the shells will púff úp qúickly. Bake for 10 minútes (withoút opening the oven) then drop the heat down to 350F and bake for 13-15 more minútes úntil the shells are crispy on the oútside and set. Allow the oven to preheat back to 425 F before baking the next sheet.
8. Fill cooled pastries with creme chantilly (recipe follows) and dúst with powdered súgar.

For the Creme Chantilly

1. Whip cream by hand, in stand mixer with whisk attachment, or with a hand mixer úntil júst starting to thicken.
2. Add súgar and vanilla and continúe whipping úntil soft to mediúm peaks form.
3. Fill a pastry bag with the cream, and pipe into the bottom of the púffs úntil filled.

For more detail : bit.ly/2x0ku5u

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