Cream Puffs
Profil:
How to bake a perfect homemade Cream Puffs from scratch.
Cream puffs consist of sweat fragrant whipped cream which will be piped into the Pâte á Choux.
The Cream Puff dough is a tender pastry witch retains vanilla cream.
In this recipe we dripping each sweat cream puff with chocolate ice cream and sprinkle them lightly with powdered sugar.
See how to bake Cream Puffs
Ingredients in Cream Puffs
| ⁞⁞⁞Bake Cream Puffs⁞⁞⁞ | |
| Water | 3 dl |
| Butter | 100 g |
| Flour (White) | 120g/2dl |
| Sugar | ½ dl |
| Salt | 1 pinch |
| Rosewater | 1 tbsp |
| Eggs | 3 |
| ⁞⁞⁞Filling⁞⁞⁞ | |
| Creame | 5 dl |
| Flat-leaved Vanilla | 1 bar |
| Lime | 1 |
| Powderd suger | 1 dl |
| ⁞⁞⁞Decoration⁞⁞⁞ | |
| Chocolate (dark quality 70%) | 50 g |
| Butter | 25 g |
| Icing sugar | 1 tbsp |
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Baking
Portions: 4
45 minut
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Recipe Cream Puffs
- Preparation the dough
- Preheat oven to 200 degrees (hot air).
- Sift the flour with the sugar and salt into a bowl.
- Boil water, margarine and rosewater in a heavy saucepan.
- Lower the heat and add the flour, salt and sugar.
- Let boil with constant stirring until the mass no longer release of the pan edges and bottom.
- The dough must not boil so that the fat creeps up, then would not rise in the oven.
- Lift the pan and place the dough in a bowl and let cool slightly.
- Whip the eggs lightly in a small bowl. Add one egg at a time.
- Stir each egg firmly into the dough before adding the next.
- The dough is ready for use when it is thick, smooth and shiny.
- Baking
- Fill a piping bag fitted with a medium-sized flat nozzle with batter and pipe pointy peaks on a baking sheet with parchment paper.
- It is also possible to spoon them without sprits.
- Soak your fingers a little and ""dab"" the peaks, otherwise they will be burnt in the kiln.
- Bake in center of oven 20-25 minutes.
- Do not open the oven door under the first fifteen minutes.
- Cream Puffs is namely very sensitive to drafts and drops easily together.
- When they become golden brown and firm, stick a small hole in each pastry, for example with a swab so that the steam will seep out.
- Filling and decoring Cream puffs
- Let Cream Puffs remains in the kid with the door ajar, and bake another 10 minutes.
- Then lift off them immediately from the plate and let them cool on the wire rack completely.
- Make a cut in the vanilla bean and scrape the seeds into the icing sugar.
- Whip the cream to a solid foam.
- Season with grate the zest from the lime (just the green), and presses the juice from half.
- Add the icing sugar and vanilla seeds.
- Add chocolate and butter in a small heatproof bowl and melt it in a hot water bath (in a bowl over boiling water).
- Stir slowly until the chocolate glaze is completely smooth.
- Fill a piping bag with the icing and pipe the filling of Cream Puffs underside.
- Dripp each sweat cream puff with chocolate ice cream and sprinkle them lightly with powdered sugar.