How to prepare best Cream Puffs? These decadent little puffs are really very easy to make, so give them a try. I once froze over a hundred of them, successfully transported them on an airplane, and served them during a speaking engagement. I purchased the whipped cream in aerosol cans at my destination and we had great fun poking the whipped cream into the cream puffs. Cream puffs may also be filled with savory fillings such as chicken, tuna, ham, or egg salad for a luncheon entrée. Recipe makes 12 full size or 24 mini puffs. Follow the directions for one of the best recipes:
BEST CREAM PUFS RECIPE
INGREDIENTS :
½ cup white rice flour
¼ cup potato starch
2 tablespoons Expandex modified tapioca starch
2 large eggs plus 1 egg white, at room temperature
? cup water
¼ cup unsalted butter or buttery spread
1 teaspoon sugar
¼ teaspoon salt
1 cup whipped cream or whipping topping
Powdered sugar, for garnish
DIRECTIONS :
1. Place a rack in the middle of the oven. Preheat the oven to 400°F. Line a 15 × 10-inch baking sheet (not nonstick) with parchment paper.
2. Whisk the flour, potato starch, and modified tapioca starch together in a small bowl, and have ready by the stove. Have eggs ready in a small bowl as well.
3. In a medium heavy saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat. When mixture starts to boil, add the flour mixture all at once and stir with a wooden spoon until the mixture pulls away from the sides of pan and a film forms on the bottom of the pan.
4. Immediately remove the pan from heat and cool at least 5 minutes, but no longer than 10 minutes. Using a handheld electric mixer, add the eggs, one at a time; beating until smooth after each addition.
5. Use a #14 spring-action metal ice cream scoop, and drop 12 mounds, each 2 inches in diameter, onto the baking sheet. Or, for mini cream puffs, drop 24 mounds, each 1 inch in diameter. With wet fingers, smooth any points that protrude and gently shape all mounds into circles so they bake and brown evenly.
6. Bake 35 to 45 minutes for full-size cream puffs (30 minutes for mini-cream puffs), or until cream puffs turn a deep golden brown. Transfer cream puffs to a wire rack and immediately cut a 1-inch horizontal slit in the side of each cream puff, right where you’ll eventually cut them completely in half. Cool completely on the wire rack.
7. When the cream puffs are cool, use a serrated knife to cut each completely in half horizontally along the slit and discard the soft dough inside. Fill with whipped cream and replace the top. Dust with powdered sugar and serve immediately.
Remember: All recipes must always be followed very carefully. Bon apetit
BEST CREAM PUFS RECIPE
INGREDIENTS :
½ cup white rice flour
¼ cup potato starch
2 tablespoons Expandex modified tapioca starch
2 large eggs plus 1 egg white, at room temperature
? cup water
¼ cup unsalted butter or buttery spread
1 teaspoon sugar
¼ teaspoon salt
1 cup whipped cream or whipping topping
Powdered sugar, for garnish
DIRECTIONS :
1. Place a rack in the middle of the oven. Preheat the oven to 400°F. Line a 15 × 10-inch baking sheet (not nonstick) with parchment paper.
2. Whisk the flour, potato starch, and modified tapioca starch together in a small bowl, and have ready by the stove. Have eggs ready in a small bowl as well.
3. In a medium heavy saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat. When mixture starts to boil, add the flour mixture all at once and stir with a wooden spoon until the mixture pulls away from the sides of pan and a film forms on the bottom of the pan.
4. Immediately remove the pan from heat and cool at least 5 minutes, but no longer than 10 minutes. Using a handheld electric mixer, add the eggs, one at a time; beating until smooth after each addition.
5. Use a #14 spring-action metal ice cream scoop, and drop 12 mounds, each 2 inches in diameter, onto the baking sheet. Or, for mini cream puffs, drop 24 mounds, each 1 inch in diameter. With wet fingers, smooth any points that protrude and gently shape all mounds into circles so they bake and brown evenly.
6. Bake 35 to 45 minutes for full-size cream puffs (30 minutes for mini-cream puffs), or until cream puffs turn a deep golden brown. Transfer cream puffs to a wire rack and immediately cut a 1-inch horizontal slit in the side of each cream puff, right where you’ll eventually cut them completely in half. Cool completely on the wire rack.
7. When the cream puffs are cool, use a serrated knife to cut each completely in half horizontally along the slit and discard the soft dough inside. Fill with whipped cream and replace the top. Dust with powdered sugar and serve immediately.
Remember: All recipes must always be followed very carefully. Bon apetit
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