The traditional cream puffs are made from a thick paste called pate a choux (pronounced; shoe). Sounds a bit complicated yes, but this is just a mixture of water, milk, salt, flour and eggs blended together. Their lightness and sweet taste make them perfect desserts or shells for éclairs.
Making cream puffs is relatively simple. You just have to pay attention to details and follow instructions strictly. If you want to try it, here is a simple cream puff recipe to follow.
- 1 cup water
- 3 1/2 ounces of unsalted butter, cut into small pieces
- 1/4 teaspoon salt
- 1 cup bread flour
- 3 large beaten eggs
- 2 egg whites
- Start by preparing the oven and baking sheet. The oven must be preheated to 420 degrees Fahrenheit and the pan should be lined with parchment paper.
- Melt the butter in water and wait for it until the mixture comes in full boil.
- Turn off the heat, and then add the flour while stirring vigorously.
- Once the mixture becomes smooth, continue cooking over low heat. Remember to stir continuously to prevent the batter from sticking at the bottom. Wait until the mixture is firm enough to form a soft ball.
- If the desired texture and consistency of the mixture is acquired, transfer it a bowl and continue agitating it with the use of a mixer and a paddle attachment. Let the batter cool down to 140 degrees Fahrenheit.
- While the batter is cooking, whisk the eggs and the egg whites together.
- Gradually add the egg mixture to the cooled cream puff batter.
- Once you obtain a smooth and consistent mixture, spoon out the batter and drop them on the baking sheet.
- Bake the cream puffs until you acquire a golden brown color.
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