Classic Cream Puff
Cream puff can be considered as the king of the dessert, since it is recognizable by the public. If you don't know what to serve during when hosting an afternoon tea party, hosting with cream puff will never go wrong.
In this post, you are able to learn the basic method of pate a choux, which is a paste that is essential to make puff pastry such as cream puffs and eclair. Here is the recipe that I found which so far I haven't fail once whenever I tried this recipe. (Credit: Martha Stewart's Perfect Cream Puff)
Time: 1 hr preparing,
1 cup water
1/2 cup (1 stick) diced butter
1/2 teaspoon salt
1 teaspoon sugar
1 cup all purpose flour
1 tbsp water
1. Preheat oven 375 F degree. Line two baking sheet with parchment paper.
2. In a medium saucepan over medium-high heat, combine 1 cup of water, diced butter, sugar and salt. Bring to a boil and once the butter has melted, quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
3. Remove from heat and transfer contents to a mixing bowl to cool slightly. About 3 minutes. Add 4 eggs, one at a time, make sure the egg has fully corporate with the mixture before adding the next one.
**Since egg size is varies, so sometime you may not need all 4 eggs. Make sure the paste is not too running, otherwise it will be hard to fix, and you have to start all over again. The perfect paste consistency is when you lift the spoon, the paste would stand still.
5. For the egg wash, whisk together 1 egg with 1 tablespoon water. Set aside.
6. Transfer the pate a choux to a large pastry bag fitted with a 5/8-in tip. Pipe 1-1/2-inch rounds onto each prepared pan.
7. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash.
8. Place cream puff in the middle or top section of the oven. Bake until puffs rise and are golden brown, around 30 minutes. Let cool on sheets on wire racks. Puffs can be store at room temperature for up to 1 day.
9. Use a knife to poke a X at the bottom of the cream puffs. Transfer pastry cream to a pastry bag fitted with smallest plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.