Last Saturday I bought a dozen eggs and I made my favorite pastries: the cream puffs!
These small balls are quite easy to prepare, you only MUST give them time to bake in the oven without opening the door; this is the secret!
The following directions are for 50 cream puffs:
4.4 ounces flour
3 eggs
1 pinch of salt
2.11 ounces butter
8.8 ounces water

In a casserole on medium heat I added water, butter, a pinch of salt and I stirred the mixture with a wooden spoon, until the butter was completely melted paying attention to not boiling it otherwise the water would evaporate.

I added, in one fell swoop, all the sifted flour  and I stirred vigorously the mixture – the flour will be absorbed without making lumps, beoming a dry dough -.
I worked the dough with the spoon for about 2 minutes until it began to break away from the edges of the casserole producing a slight sizzling sound as if it was frying.
I turned off the heat and I transferred the mixture into another bowl and I started adding the eggs one at the time.
THIS IS VERY IMPORTANT: Do not add another egg before the previous one has been completely absorbed.
I put the mixture into a pastry bag with a conical spout that helped me to make balls on a baking pan lined with parchment paper.

I wet the cream puffs with moistened fingers so they didn’t dry out in the oven.
I baked them at 355 F degrees for about 28 minutes – the water will quickly vaporize making the cream puffs swell -.
Bignè
At this point I had fun stuffing them..
I made two different custards: vanilla and dark chocolate.
This is the recipe for  about 1 pound of custard.

Ingredients:
– 1 ounce flour
– 2.6 ounces sugar
– 13.2 ounces milk
– 3 egg yolks
– tsp of vanilla extract

Directions:
I mixed the yolks with the sugar in a small pot using a whisk. I added the flour.
I placed the pot over medium heat and I gradually poured the hot milk in which I had previously added the vanilla extract .
I cooked over low heat, stirring continuously until the mixture was thick (3 or 4 minutes after it boils).  I turned off the heat.
For the dark chocolate custard, I melted 1.3 ounces of dark chocolate in half of the custard using its residual heat.
Tip: the leftover custard is delicious with strawberries and blueberries for breakfast!

You can also serve the puffs as a fancy dinner  appetizer stuffing them with mushroom and ham sauce, spinach and ricotta, with salmon and avocado or whatever you like!

Sara

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