Cream Puffs

Cream puffs
Begin with a baked puffed shell of choux pastry. Choux pastry or pate choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (like a roux) and then this mixture is cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. This paste can either be piped or dropped into mounds onto a baking sheet and then they are baked, first at a high temperature and then at a slightly lower temperature. The high temperature is needed so the dough will rise quickly (leaving a hollow center) and to set the structure of the shells. The temperature is then reduced to allow the outsides of the shells to become firm, while at the same time allowing the insides of the pastry to dry out. Always cut one of the shells in half at the end of baking to make sure they have dried out because if the inside dough is still very wet, the choux pastry will deflate upon cooling. But don't worry if the shells have just a small amount of moist dough in them as this can simply be removed before filling the shells.

Once the pastry shells have cooled, split them in half and fill with sweet whipped cream. The cream can be plain or flavored. For this recipe I have just used softly whipped cream but you could use one of the flavored whipped creams if you like. During berry season I often add a few raspberries or cut up strawberries to the cream. The finishing touch is to dust the tops of the pastry with powdered (confectioners or icing) sugar. In order to keep the shells crisp, fill with the cream shortly before serving. If you don't mind the shells becoming a little soft you can assemble the cream puffs a few hours before serving. Just make sure you cover and place in the refrigerator.

Choux Pastry:

1/2 cup (70 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Egg Wash Glaze:

1 large egg

1/8 teaspoon salt

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar

Garnish:

Powdered (Confectioners or icing) sugar

Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.

Bake for 15 minutes and then reduce the oven temperature

to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.

For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.

Makes 12 cream puffs.