Cream Puffs: FREE Virtual Cooking Class from Feed Your Soul
Recipes from Cream Puffs: A FREE Virtual Cooking Class from Feed Your Soul on 2/9/22
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Cream Puffs & Pâte â Choux Dough
Yield: enough dough for 10 (2½-inch) cream puffs, 20 (4 by 1-inch) éclairs, and 12 churros
4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces
1 cup filtered water
1/4 teaspoon kosher salt
5 ounces (about 1 cup + 1-2 tablespoons) unbleached all-purpose flour
4 large eggs, plus another tablespoon or two, if needed
Crème Chantilly
12 ounces (about 1 1/2 cups) heavy whipping cream, chilled
2 tablespoons powdered sugar, plus more for garnish
1 teaspoon vanilla bean paste or extract
Place the butter, water, and salt in a medium saucepan over low heat. Cook, stirring from time to time so the butter melts evenly. When the butter has melted, increase the heat and bring to a boil. Immediately remove the pan from the heat and add the flour all at once. Stir vigorously with a spoon until the dough comes together in a mass around the spoon. Place the pan back over the medium heat and continue to cook, beating, for another minute or so to dry out the dough (the pan will have a thin film of dough on the bottom and smell nutty).
Immediately transfer the dough to the bowl of a stand mixer (or heat safe bowl with hand mixer). Beat on medium speed for 1 minute with the paddle attachment to slightly cool the dough and develop the gluten. With the mixer on medium speed, add the eggs one at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. Place a bit of dough between a thumb and forefinger and pull apart. The dough should form a stretchy string about 1-1/2 to 2 inches long. If the dough has not reached this stage, beat in another egg and continue adding, a little at a time, until the dough is finished. At this point the pâte â choux, should be quite stiff and able to hold its shape when piped.
For Cream Puffs, preheat oven to 425˚F. Line a rimmed baking sheet with a silicone baking mat or parchment paper covering the template. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (Ateco#805, Magic Tip 5PT, Wilton 2A). Pipe 10 puffs, each 2 1/2” diameter and 2” tall swirls (or 20 1” swirls for smaller puffs), following the Cream Puff Template. Use a slightly wet fingertips to smooth any peaks. Bake at 425˚F for 15 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
Meanwhile, make the Crème Chantilly. In a large mixing bowl, combine heavy cream, sugar, and vanilla. Beat on medium-high speed until fluffy with stiff peaks, about 2 minutes. Transfer to a piping bag fitted with favorite pastry tip (optional). Once cream puffs are completely cooled, cut off tops of puffs using a serrated knife. Pipe cream inside the puff to desired height. Cover with the tops and dust with powdered sugar. Serve immediately.
Chef Stacy Tip: This dough makes éclairs, churros, gougéres and more. For gougéres add 1 cup grated cheese and other mix-ins like herbs and more. Once baked, choux pastries can be frozen and re-crisped the day you wish to serve them. The raw dough can be kept in the refrigerator in an airtight container for up to 3 days.
Need to make the Crème ahead of time? Sprinkle 1 teaspoon of Knox gelatin over 1 1/2 tablespoons of cold water and let bloom for 5 minutes. Melt gelatin for 5 seconds in the microwave (or a small fry pan). If not fully melted, cook another 3 seconds. You can tell if the gelatin is melted when there are no granules of un-melted gelatin visible. After dissolving the gelatin, add 1 teaspoon of the heavy cream to the gelatin and mix. Proceed accordingly to the recipe. After your cream reaches soft peaks (barely holding their shape), turn mixer down to low and drizzle in the gelatin. Continue mixing on medium speed until peaks are firm and holding their shape (see recipe).
Equipment:
15-inch+ pastry bag x 2
1/2-inch round pasty tip (see recipe for numbers)
favorite pastry tip for whipped cream (open or closed star, etc)
oven
medium saucepan
heat safe spoon
stand mixer or hand mixer + bowl
whisk
baking sheet
parchment or silicone baking mat
FYS Cream Puff template (PRINT HERE)
wire cooling rack
scale (optional)
measuring spoon and cups
assorted mixing bowls
Shopping List:
4 ounces unsalted butter
1 cup filtered water
1/4 teaspoon kosher salt
5 ounces unbleached all-purpose flour
5 large eggs
2 cups heavy whipping cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla bean paste or extract
Do Before Class:
Preheat oven to 425°F
Cut butter into 1/2-inch pieces
Make the Whipped Cream and chill (see recipe)
Weigh and measure all recipe ingredients
Have tools and equipment within reach
Review recipes and have questions ready!
