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CREAM PUFFS

CREAM PUFFS


FOR THE PUFFS

generous 1/4 cup plus 2 tbsp. (100 ml)
water
3 1/2 tbsp. (50 g) unsalted butter, cut
into pieces
1/2 cup (60 g) all-purpose flour
2 large eggs
salt


FOR THE CREAM FILLING

4 cups (500 ml) milk
3/4 cup (150 g) sugar
4 large egg yolks
generous 1/8 cup (20 g) all-purpose
flour, sifted
2 1/2 tbsp. (20 g) cornstarch, sifted
1/2 vanilla bean, split


Bring the water to a boil in a pan with the butter and a pinch of salt. Sift the flour,
and when the water is boiling, add it all at once, then stir with a whisk. When the
mixture begins to thicken, switch to a wooden spoon and continue to cook over
medium heat until the mixture no longer sticks to the sides of the pan, 2 to 3 minutes. Remove from the heat, let cool slightly, then stir in the eggs one at a time, only adding the second egg when the first one has been completely incorporated.
Warmth the stove to 375°F (190°C) and spread a preparing sheet.
with a 1/4 in (6-7 mm) smooth tip. Pipe the cream puff mixture onto the baking
sheet and bake for about 20 minutes.
Meanwhile, prepare the filling. Get the drain to the heat up a skillet with the vanilla bean.
In a bowl, beat the egg yolks with the sugar with a whisk.
Incorporate the cornstarch and flour. Pour about a quarter of the boiling milk mixture into the egg yolk mixture and stir until the mixture is perfectly combined.
Then pour this mixture into the rest of the milk and return to the heat. Return to
a boil and continue to cook, whisking constantly. Pour the cooked cream filling into a bowl and let it cool it quickly.
To assemble the cream puffs, put the filling in a pastry bag fitted with a tip. Cut
the top off each cream puff and fill with the cream. Serve.

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