Cream puffs recipe of 17-05-2018 [Updated on 28-08-2018]
The cream puffs are choux pastries that you can prepare if you want a moment of sweetness in a mini format. Their filling is of custard made with the classic recipe, with a little dark chocolate on the surface that will make them even more inviting. These treats are a classic of mignon pastry that can never be missing in packet of Sunday sweets :) Try the recipe for my cream puffs to delight your palate and that of your guests;) I'm going to work, kiss those who pass by: *
How to make cream puffs
Start by preparing the choux pastry. In a thick-bottomed saucepan, put the water, salt and butter.
Bring to a boil, remove from the heat and stir in the sugar and flour.
Mix with a wooden spoon to form a homogeneous mixture.
Now put it back on the heat and stir again until the mixture comes off the walls.
Move back from the flame and let it cool for a few minutes.
Then add one egg at a time, mixing thoroughly before adding another.
Once you have obtained a full-bodied paste, transfer it to a pastry bag with a smooth nozzle.
Line a baking tray with parchment paper and form balls inside.
Bake in a preheated oven at 200 ° C for about 20 minutes, then let it cool with the door open.
Meanwhile, prepare the custard by combining the egg yolks with the sugar with a whisk.
then add the flour and mix again.
In a saucepan, heat the milk with the vanilla pod, then lift the latter and add the cream.
Stir until it has thickened and let it cool completely in a bowl with a sheet of cling film in contact.
Then cut the puffs in half and fill them with the cream.
Melt the chocolate now.
Once the puffs are closed with the other half, decorate with a little chocolate and add the almonds.
Your cream puffs are ready to be served.
Sweets Recipes: 1001 Sweets and Cakes Recipes
If you really don't want to give up sweets in the name of your diet, try these Bignè of San Giuseppe al Forno .
As often happens to me my thoughts also go to those who cannot stock up on calories at every holiday. So I decided to publish the recipe for Bignè (or Zeppole, if you prefer) of San Giuseppe cooked in the oven. In order to satisfy even the most attentive to the line and those who have problems digesting frying -)
I thought I would prepare the Bignè di San Giuseppe al Forno and stuffing them with custard would have been a contradiction. So this recipe takes up one of the most ancient variations that included the Bignè di San Giuseppe sprinkled with icing sugar and cinnamon. However, nothing prevents you from filling them with the tastiest cream -)
Remember to let me know how the Bignè di San Giuseppe al Forno came to you leaving a comment at the bottom or sharing the photo with me on the Dolci Ricette Facebook page
THIS RECIPE IS
For the puffs:
- 100 ml. Waterfall
- 100 ml. Milk
- 80 gr. Butter
- 1 pinch Salt
- 120 gr. flour
- 4 eggs
- Powdered sugar to taste
- Cinnamon to taste
HOW TO PREPARE the Bignè di San Giuseppe al Forno
- Prepare the puffs.
- Bring the water to a boil, milk, butter and a pinch of salt.
- Turn off the heat and pour all the flour into the pan.
- light the fire and stir vigorously until the dough comes off the sides of the pan.
- Turn off the heat and let the mixture cool.
- Add one egg at a time paying attention to incorporate it well before moving on to the next.
- Pour the dough in the sac a poche.
- Shape the puffs on a baking sheet lined with parchment paper well apart.
- Bake at 200 & # 176 for 25-30 minutes, until golden brown.
- Mix in a bowl the icing sugar with cinnamon.
- Dust cold puffs and serve them.
- Mount on the sac a poche the medium-large star nozzle.
- As a garnish on each puff you can add a sour cherry in syrup or a honey glaze.
- You can make cream puffs of the shape you prefer, classic or donut.
VIDEO RECIPES of the Bignè di San Giuseppe al Forno
Cream puffs of San Giuseppe GialloZafferano
A slightly more caloric variant of this recipe of the Bignè di San Giuseppe, and with the video you can be sure of doing all the steps well.
OTHER RECIPES for Bignè di San Giuseppe al Forno
Choux pastry of San Giuseppe Fritti
If you prefer the traditional recipe of Bignè di San Giuseppe, the one that involves frying, you are satisfied.
Bignè di San Giuseppe Thermomix
If you have the Thermomix as a helper, making choux pastry will be child's play.
Friday 20th March 2015
Cream puffs with ricotta
How can you resist a stuffed cream puff? Can not be done.
Anyone, even gasping after the Christmas dinner, at least one will taste it, I am a guarantee.
And everyone likes them!
So I wanted to try them with ricotta cream. For some time I had been trying to find the perfect cream, not too sweet, fragrant, nice firm and delicious: found.
This cream is a bomb, so much so that with the one left over from the puffs I made some small glasses that went like hot cakes, they didn't even go into the refrigerator!
The puffs are simple, but you have to be very careful when incorporating the eggs, it is a delicate step that could jeopardize the result and make a tear fall in front of the oven door because the puffs are not inflated properly.
I warned you!
I do the dough by hand, I do not use the planetary mixer because I have more the measure of how much the egg has amalgamated, and it is tiring. so up your sleeves and get those elbows to work!
You will have irresistible cream puffs!
Ingredients for about 35 cream puffs:
125 ml of water
50 g of butter in small pieces
a pinch of salt
125 g of flour 00
powdered sugar for sprinkling
For the cream:
500 g of milk
120 g of sugar
60 g of flour
1 sachet of vanillin
the grated zest of 1 lemon
250 g of fresh drained ricotta
Start immediately with the cream so it will cool down in time.
Whip the egg with the sugar with a whisk.
Add the flour and mix well so that no lumps form.
Bring the milk to a boil, turn off the heat and pour 1/3 of it into the egg mixture.
Mix well and then add the rest of the milk.
Add lemon zest and vanilla.
Put it back on the heat and cook over low heat, stirring constantly to prevent it from sticking or forming lumps.
When it is thick, remove it from the heat, pour it into a bowl and let it cool, stirring occasionally until it is at room temperature.
Sift the ricotta.
Add it to the cream mixing well with a spatula.
let it rest covered in the refrigerator.
Let's proceed with the cream puffs.
Put the water, salt and butter in a saucepan and bring them to a boil over medium heat.
Remove from the heat and add the flour in one go, stirring vigorously with a spoon or wooden spatula.
Put it back on a moderate heat and, always stirring, continue cooking for at least 5 minutes, continuing to stir.
A ball will form that detaches from the sides of the saucepan, when it starts to fry, remove the dough from the heat.
Let it cool while continuing to mix.
Now add the eggs one at a time, mixing well between one and the other, and making sure that the previous one is well absorbed before proceeding with the next one.
You will need to obtain a smooth, elastic and slightly sticky dough.
Fill a pastry bag with the dough keeping the tip about 1cm.
Line a baking tray with parchment paper and turn on the oven at 200 & # 176C.
Spread well-spaced balls of dough into the pocket and flatten the pin using the flat side of a water-soaked knife.
Bake for about 15/20 minutes, they must triple in volume and be golden.
Remove them from the oven and let them cool.
Engrave them at the base with a cross and stuff them with the ricotta cream that you have put in a pocket or in a syringe.
Sprinkle them with powdered sugar.
I challenge you not to lick your fingers!
Cream puffs for celiacs
For the cream puffs
150 g water,
75 g of cold butter in small pieces
60 g of rice flour
30 g of corn starch
3-4 eggs (175 g)
a pinch of salt
For the cream
500 g of whole milk
150 g of granulated sugar
35 g of corn starch
4 egg yolks
1/2 vanilla bean
In a saucepan, pour the water, salt and butter
bring to a boil and pour the rice flour and corn starch together
mix and continue to cook for a few minutes, so that the dough becomes homogeneous and well cooked (it must fry).
Pour into a bowl and allow to cool.
Add the eggs and mix well.
The dough must have the consistency of a thick, non-dripping custard.
Put the dough in the pastry bag and make the cream puffs the size of a small walnut.
Lower the tips with a finger wet with water. Bake at 200 & # 176 for the first 15 minutes, then lower the temperature to 180 & # 176 for 40 minutes.
They will be cooked when they are completely dry inside.
For the custard
place a saucepan with the milk on the heat then take the vanilla bean, cut it with a small knife and extract the seeds by scraping it. Add the seeds and the vanilla pod to the milk, turn on the low heat and when the mixture has just touched the boil
turn off the heat and leave the vanilla to infuse for at least 5 minutes.
Beat the egg yolks and sugar with a hand whisk to obtain a homogeneous cream
when they are white and fluffy, add the sifted corn starch and mix it with the rest of the mixture.
Remove the vanilla bean from the milk and combine the two compounds.
Turn on the low heat again and stir with a whisk continuously to thicken the mixture
when the cream is very thick, turn off the heat and pour it into a low and wide bowl (cover it immediately with cling film in contact so that the annoying crust is not created) then let it cool.
Put the cream in a pastry bag and fill the cooked puffs.
Melt the chocolate in a double boiler and pour it over the cream puffs.
Decorate with sprinkles of cream and serve.
Dukan & amp Eaten
always looking for something tasty that can satisfy the sight and the palate, modifying the recipes proposed by other dukanine, I experimented with my cream puffs and I must say that they have been a success. :)
Prepare the cream puff dough with the following ingrediants:
2 whole eggs
60g egg whites (about 2 medium egg whites)
2 teaspoons of cornstarch
2 teaspoons of pandegliangeli yeast
15 drops of TIC (or other liquid sweetener)
Mix the egg yolks well with the sweetener. Add the cornstarch and baking powder and mix until any lump is eliminated.
In another bowl, whisk the egg whites until stiff.
Slowly add the whipped alumi to the dough with the egg yolks and mix from the bottom up to avoid deflating the dough
Divide the dough into spoonfuls (or rather with a pastry bag) on baking paper placed on a baking sheet (about 12 large puffs will come or if you want to make small puffs). If you can't do it with parchment paper, you can use a silicone muffin mold (but fill no more than half, the more they grow!). Bake in a preheated oven at 180 for about 15 minutes, checking until they turn golden
Prepare the Cream:
300 ml skimmed milk
3 sheets of fish glue
2 tablespoons powdered sweetener (15 tic drops)
1 tsp lemon flavoring
Heat the milk in a saucepan without boiling it. Soak the isinglass in cold water. In a bowl, beat the yolk with the sweetener, the aroma and mix everything avoiding the lumps. Add the hot milk and stir, put back on low heat and continue stirring until the cream thickens. Remove from heat and add the soaked and well squeezed isinglass and mix well.
Let the cream cool well at room temperature (at least 1 hour).
When both the puffs and the cream have cooled down, fill the puffs with a piping bag (making a hole on the side of the puff with the spout, and filling the inside well enough to inflate them).
To top it all off, sprinkle a teaspoon of unsweetened cocoa on your cream puffs: et tuà, DUKAN & amp MANGIATO
The recipes of the Chef's Test and It's always noon
If you are interested in the recipe for this delicious dish entitled "Cream puff for celiacs", below you can find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish .
- 150 g of water
- 75 g of cold butter in small pieces
- 60 g of rice flour
- 30 g of corn starch
- 3/4 eggs
- a pinch of salt
- 500 g of whole milk
- 150 g of sugar
- 35 g of corn starch
- 4 egg yolks
- & # 189 vanilla bean
Melt the butter with the water in a saucepan, mix and add the rice flour, mix again, make everything well blended and cook.
Then, put the mixture inside the bowl, leave it to rest for a little while and then put the eggs inside, one after the other.
Mix and pour them into the pastry bag to shape your cream puffs, on top of the greased baking sheet, creating small circles.
Put everything in the oven at 200 & # 176 for 15 minutes and then at 180 & # 176 for 40 minutes. Prepare your cream by mixing the ingredients well in the classic way and then stuff the cream puffs, to finish them pass them in melted chocolate.
How to make cream puffs
First of all, make the choux dough, following step by step the article PASTA CHOUX - BIGNE '
the ingredients are the same as those indicated.
Then follow step by step the recipe of my classic CUSTARD CREAM.
When your puffs are very cold, you can proceed to stuff them with a pastry bag with a small and smooth nozzle.
Make a small hole in the bottom and sprinkle the custard cream in one half, the chocolate cream in the other half! And add a nice tuft on the surface:
Finally, sprinkle with icing sugar!
THE Cream puffs they are ready to be served!
If you haven't filled them yet, you can keep the base of the puffs in plastic bags after 30 minutes they have come out of the oven.
Once filled, the cream puffs should be stored in the fridge, better if hermetically sealed in a high and not too cold compartment.
Who I amPublished by Elena Amatucci on 5 June 2013 at 11:54
Updated on: April 24, 2019 at 10:51 am
Cooking is my passion, my hobby and, luckily, my job too, anyone who is close to me for at least five minutes cannot fail to realize how vital it is for me to live every day immersed in perfumes, smells and colors from my kitchen. I hope my blog can be a stimulus, for all the people who have always looked at the kitchen only from afar, to get closer, and to realize that there are no people who know how to cook, but only people who love to do it.
The recipes of the Chef's Test and It's always noon
If you are interested in the recipe for this delicious dish entitled "Cream puffs with citrus chocolate", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this very good dish.
- 3 egg yolks,
- & # 189 liter of milk,
- 200g of fresh cream,
- 40g of flour,
- 80g of sugar,
- 100g of dark chocolate,
- empty cupcakes,
- 2 untreated mandarins,
- raisin wine to taste,
- icing sugar to taste
Mix the egg yolks with half the sugar and the flour. Pour the mixture into the scented boiling milk with the grated rind of the mandarins, mix well until you get a soft cream.
Whip the cream with the remaining half of the sugar. Melt the chocolate in a bain-marie, add the raisin liqueur to taste and mix. Fill the cupcakes with the cream and whipped cream. Serve in a bowl over the melted chocolate.
For the cream puffs
In a pan, pour the water, salt and butter into small pieces, melt the butter and, as soon as the water starts to boil *, put the flour mixed with the milk powder inside the pan all at once. Remove the pan from the heat, stirring vigorously: you will see a rather thick mixture forming, which you must mix until it is smooth and homogeneous. Put the saucepan back on the heat over low heat and stir the mixture for about 5 minutes, allowing it to dry. When a whitish film has formed on the bottom of the pan, you can turn off the heat.
Arrange the mixture in the bowl of the planetary mixer fitted with a leaf (you can do this using the whisk of an electric mixer) and operate the machine to shell the eggs ** and beat them together with the tines of a fork, then combine them in the mixer a little at a time. Wait until the inserted eggs have been completely absorbed by the dough before adding more and continue like this until finished. You will need to obtain a creamy mixture and that, when you lift the leaf of the mixer, or if you take it with a ladle, forms a ribbon and falls heavily.
Put it in a piping bag with a smooth 1 cm diameter nozzle.
Take a baking tray lined with parchment paper *** and squeeze piles of dough on top, spacing them at least 5 cm apart.
Bake the puffs in a convection oven at 180 ° for about 25 minutes after 22 minutes of cooking, open the oven door for a few seconds and let the excess steam escape, then close and continue cooking.
Once cooked, you can pierce the base of the puffs with a toothpick and put them back in the oven that is off but still hot to dry for a few minutes.
For the custard
Put the milk and cream in a saucepan on the stove together with the internal seeds of the vanilla bean **** and bring it to just touch the boil. In a separate bowl, mix the egg yolks with the corn starch and sugar and beat them well with a fork or whisk.
When the milk and cream reach the boil, pour the egg mixture into the saucepan and mix quickly with a whisk to mix the ingredients, lower the heat so as to have a gentle flame and, stirring constantly, bring the cream to thicken. Do not linger on the heat for too long once the cream is thick, otherwise it will taste too much of an egg.
Pour the cream into a low and wide container, cover its surface in contact with the cling film and let it cool, then put it in the refrigerator until it becomes cold and thick.
Before using it, mix it again and then put it in a pastry bag with a not too large nozzle, which will be used to fill the cream puffs.
Now it's time to fill the puffs: first pierce them on the base with the back of a teaspoon, or with a toothpick, then place the nozzle of the pastry bag on the hole and fill them well. Arrange them on a tray and finally sprinkle them with vanilla icing sugar.
Cream puffs: variations, recipes and creams
With choux pastry, as I told you, you can really do many things: here are some suggestions for you directly from my kitchen!
* Pay attention to this step, otherwise if the water boils too much, it will evaporate, changing the hydration of the recipe
** I recommend that you make sure that it is 250 g, otherwise you will get a too liquid final compound
*** I use a perforated pan with a perforated silpat mat to allow the heat to better penetrate the base of the puffs and dry them well
**** Here you can see my tips on how to use vanilla bean!
History and curiosity
Choux pastry seems to have originated at the court of Caterina de & # 8217 Medici and then arrived in France, where it was perfected over time. Being hollow inside, the cream puffs lend themselves to the most varied fillings, but not only: they also form wonderful pyramids, such as the croquembouche (spectacular!) Or the profiteroles, or cakes such as Saint-Honorè and even religieuse (two overlapping choux ).
In the pastry shop, in those beautiful showcases like and full of goodness, we often see cream puffs with colored dark sugar on top. It is a preparation based on water, sugar and glucose, which you can make in different flavors (hazelnut, cocoa, white etc.) which corresponds to the & # 8220taste & # 8221 of the cream contained inside the cream puff.
Once filled, I recommend that you consume your cream puffs at the moment. You can keep the wrapper, that is the choux pastry, in a tin box for a maximum of 5/6 days. You can also freeze them and refill them later.
Hi, powdered milk is really necessary, you can't use fresh milk and if so, what doses? Thank you
Hi Stefania, you can omit the milk powder and it does not need to replace it.
Recipes, tips and a little bit of Sonia: passionate, strong-willed, determined and always hungry! Not in the literal sense of the term: I want to discover new flavors and aromas, both local and from the whole world. And I want you to discover them too!