Is everyone done with their holiday shopping yet?
I just remembered that I had mentioned that I will post a recipe for the cream puffs with the cake I have posted several weeks ago. So, here it goes…just in case you want to make it for your holiday dinner.
- 1/2 cup Bread flour
- 1/4 cup unsalted butter, room temperature
- 1/2 cup water
- 2 large eggs, lightly beaten
- 1/2 tsp white sugar
- pinch of salt
- 1 egg
- 1 tbsp of Milk
- pinch of salt
Tools needed: wooden spoon, small pot, baking sheet, parchment paper, pastry brush, piping bag, large plain tip
Pre-heat oven at 375 F.
- Line your baking sheet with parchment paper. Set aside.
- Mix the sugar, salt and flour in a bowl. Set aside.
- Put the water and unsalted butter in a small pot and allow to boil over medium heat.
- Once it boils, remove it from the heat and stir in all the flour.
- Place back the pot over the the heat, continue stirring until the mixture forms into a ball.
- Once it forms into a ball, transfer the paste into the mixer bowl, and mix on low speed until it cools down. Add in the eggs gradually. Continue to mix until it becomes smooth.
- Place the choux paste in your piping bag with the plain tip. Pipe 1 to 1 1/2 inch mounds of choux paste on your parchment lined baking sheet. This will make about 10 -12, depending how big you make it.
- Prepare your egg wash by beating the milk, egg and salt in small bowl.
- Using your pastry brush, apply egg wash on the unbaked cream puffs, this will give it better colour and shine once baked.
- Bake these for about 25 – 30 minutes or until golden brown.
Chantilly Cream Filling:
- 1 cup whipping cream/heavy cream 35%
- 1 tablespoon sugar
- 1 tsp vanilla
Tools needed: Stand in mixer with whisk attachment or electric beater and a large bowl
- Place the whipping cream, sugar and vanilla in your mixer and whip at high speed until peaks form. Once done, cover and refrigerate.
I tempered the chocolates for this, but you don’t have to. Tempering the chocolate gives it a better texture and it sets up at room temperature. But, you can always melt chocolate in the microwave or over a hot water bath.
To microwave: Place 3/4 cup of chocolate (your preference dark or milk) finely chopped in a microwave safe container/bowl. Start with 10 seconds, in the microwave, give it a stir, and put back in the microwave again for 10 seconds or less, and just repeat the process until chocolate becomes smooth.
Over hot water bath: Place the 3/4 of chocolate, finelychopped in a stainless steel bowl or heat proof glass bowl and place over hot water bath. Stir until smooth.
Putting it all together:
You may cut the cream puffs in half, with the top half dipped in melted chocolate and pipe in the chantilly cream on the bottom half. Or you can spoon over melted chocolate unto the cream puffs. Another option is to just drizzle melted chocolate.
Well, that’s it for now. Happy baking! 🙂