Stella May I how you make the classic cream puffs?

10:30 AM Stella May 0 Comments

Why of course you may. This is a part two to the banana pudding recipe last week, well of sorts. Using the classic choux pastry, I piped out some cream puffs and filled them with the banana cream filling. Mmm...!
Starting off with a stick of butter, one cup of water, and 3/4 teaspoon of salt. Bring to boil.
Then off the heat, add in one cup of flour all at one and stir.
Stirring vigorously until all the flour is wet" and it forms into a dough. Then go back on to the stove and cook the flour a bit, (3-5 minutes). You want the dough to form into a ball and be shiny and smooth. And most importantly have a spatula spoon stand when you stick it in the middle.
This is when I transferred to a mixer, but that's really just an extra step I took since I want to use our new stand mixer! Continue mixing the flour dough until it become a little drier and has cooled down a bit.
As you add the eggs it will look like you broke the dough but just keep mixing until it gets all mixed in. The number of eggs is dependent on a few things, the size of the egg being the main one. So slowly add in one egg at a time.
After the third egg, check the consistency. It should be smooth, creamy and soft. If it's not there yet, then beat the fourth egg and add in half of it and then check again.
Then comes the fun bit: piping! If you are also lazy or have a problem with the parchment paper staying in place then dab on a little of the dough directly on the pan in each corner and use it as a glue to hold the paper.
Try to keep the size consistent so they bake for the same time.
Most importantly, using a wet finger push down the little tips that form. This will prevent it from burning. I've also brushed them with an egg wash (beaten egg with a splash of milk) to make them golden!
Then into the preheated 450°F oven. Bake for 12-15 minutes, until they look fully puffed. Then turn down the temperature to 375°F and bake another 10-15 minutes. Until they are golden in color (like above) and detach from the paper easily. Turn off the oven and let them continue baking. This lower temperature will help them dry out the insides without continue browning the outsides.
After you take them out of the oven poke a little hole on the bottom with a toothpick and continue cooling on a rack. This little step releases any steam that might still be inside and preventing it from sogging (not a real word.) later on.
This is when that banana cream comes in. I just piped each puff with the cream! (without the bananas and wafer cookies) Instant cream puff! (because I was pretty popped after all that puff making.)

Choux Pastry

What you will need: 
1 stick butter (if using salted then omit the salt below)
1 cup water
3/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 egg + splash of milk for egg wash

What to do: 
1. Preheat the oven to 450°F. 2. Bring to boil butter, water and salt in a medium saucepan. 3.Take the pot off the heat and dump in all the flour and stir vigorously. 4. Stir until all the flour is "wet" and return to the heat to cook the flour at medium heat for 3-5 minutes, until shiny and smooth. 5. Dump the dough into a mixer and paddle mix until the dough is just warm to the touch. 6. Add in 1 egg at a time. Check after the 3rd egg for consistency. The dough should be soft, creamy and smooth. If it is still a little dry then add in the 4th egg. 7. Pipe onto parchment paper lined baking sheet and dab down the peaks. 8. Lightly brush on egg wash mixture to each puff. 9. Bake for 12-15 minutes, or until it looks fully puffed. 10. Lower the temperature to 375°F and bake another 10-15 minutes, or until golden brown. 11. Turn off the oven and leave the puffs inside. 12. After the puffs have cooled then poke a hole under the puff and leave on a cooling rack. 13. The puffs are ready to use!

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