Wednesday, June 1, 2011

Cream Puffs

The only thing that is keeping me from eating a dozen cream puffs right now is knowing that I have to shoot a commercial in less than a week. Working in an industry that would rather you be skinny gets tricky in baking class. THANK GOD that I get to wear a pregnant belly while I shoot, leaving me able to eat one cream puff. Maybe two. Ugh. 

for your inner fat kid.

Pâte à Chou
1 1/4 cups of water
3/4 cup unsalted butter
1/2 tsp salt
1 1/2 cups all purpose flour
4-6 large eggs

Bring water, salt, and butter to a boil over high heat. 
Reduce heat to medium and add flour all at once and mix together to form a dough. Continue mixing for about 3 minutes to cook out the taste of flour. 
Remove dough from heat and beat in eggs one at a time until the mixture is glossy and very sticky. 
Spoon mixture into a piping bag and pipe 2 inch 'puffs' onto a parchment paper lined baking sheet. Be sure to give plenty of space as they will rise. 
Bake at 375 degrees for about 20 minutes until golden brown and dry. Let cool completely. 

Chantilly Cream Filling
12 oz whipping cream
Powdered Sugar and pure vanilla extract to taste

Whisk whipping cream in a large mixing bowl until soft peaks begin to form. Sift in powdered sugar and add vanilla to lightly sweeten. Spoon shipping cream into a piping bag. If you do not have a piping bag or are super lazy like me.... use a ziplock back and snip the tip off of one of the corners. This works the exact same way and then you can just toss it out after. 

Once the pastry shells have cooled, cut the top third of the puff of. This will create a little bowl which you will fill with the Chantilly cream. Replace the lid to the pastry and sprinkle with powdered sugar. 

The cream puffs have a neutral flavor that can be filled with anything......sweet or savory. 

The same dough is also used to make eclairs

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