funnibee

Bringing You Whatever that's Interesting

Cream puffs – Things that make you go Mmmm….

My cream puffs

Now that the holidays are coming up, I thought I’d share a few of my favourite recipes. I usually just do baking and not actual cooking, so I’m afraid all the recipes you’re gonna get is cakes and stuff.

First up on the list is: Cream puffs! Or, the fancy name for it: Profiteroles! Horray!

A lot of people think cream puffs are the hardest to make, but no! They are absolutely the easiest thing and are much easier than the average cake (in my opinion that is. So if you mess up, hey, not my fault :D) It’s not like I’m this really professional, experienced baker or anything, so if I can make it, then you can make it.

All you have to do is make the pastry, bake it, cool it, and then stick some cream in it. Easy peasy.

I’m not pro enough to make up my own special recipe, so I’ve included one from Allyson Gofton’s ‘Bake’ cookbook. To me, cookbooks are the only books that are worth buying since you actually need to ‘reuse’ them and look at recipes again and again. And because they are actually published, you can trust that the recipes in there is good, unlike the millions of crappy recipes on the internet that are never successful.

Anyway, here it is. Enjoy! Oh, and if you do use this to make cream puffs, leave a comment afterwards and tell me how it went.

Ingredients:

Pastry
½ cup flour
50 grams butter
½ cup water
2 eggs, beaten
Cream filling
300 ml cream
2 tablespoons icing sugar
pulp of 1-2 passionfruit, optional
 
Method:

1.  Place two oven racks either side of the centre. Preheat the oven 220C, fan bake at 200ºC. Grease 2 oven trays or line with baking paper.

2.  Sift the flour with a pinch of salt onto a plate and have close to the stove.

3.  Cut the butter into small pieces and place into a saucepan with the water. Bring to the boil, ensuring that the butter melts before the mixture boils. If the mixture boils before the butter has melted, there will be too much evaporation, resulting in insufficient liquid when you add the flour.

4.  Tip in all the sifted flour at once and draw off the heat. Beat quickly with a wooden spoon. The mixture should come away from the sides of the saucepan and form a ball.

5.  Allow to cool for about 5 minutes.

6.  Add half the beaten eggs and beat well with a wooden spoon until the mixture is well incorporated. Add the remaining beaten eggs and continue to beat until the mixture is thick and glossy.

7.  Alternatively, put the dough into a food processor and blend in the eggs. Either way will give an excellent result.

8.  Using a soup spoon, drop 10-12 large spoonfuls or mixture onto the prepared trays.

9.  Bake in the preheated oven for 20 minutes. Lower the temperature to 140ºC, (120ºC fan bake) for a further 10-15 minutes until the puffs are dry.

10.  Take the puffs from the oven and pierce underneath with the end of a spoon to allow the steam to escape, otherwise they will soften and collapse. For large puffs, return to the oven for 10 minutes once pierced to help dry out the centre. Allow to cool.

11.  Whip the cream and icing sugar together until thick. Add the passionfruit if using.

12.  Either cut each puff in half and fill or place the whipped cream into a piping bag and pierce the nozzle through the base of the puff and pipe in the whipped cream.

13.  Top with simple chocolate icing, if wished or melted white or dark chocolate.

Tadah! Delicious! Now you can share them around and wow your friends and family. Or better yet, keep them all to yourself and stuff yourself full.

Advertisements

Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: