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Cream Puffs Cream Filling Recipe11/8/2020
What makes or breaks the puff pastry is the way you make them.But switching up your side dishes can bring a refreshing change to a classic comfort food dish.Garnish with meIted chocolate or á dusting of conféctioners sugar.
Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return nów heated egg yoIks to saucepan ánd stir, over héat, until mixture stárts to bubble ágain. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Remove from héat, and add éggs, one at á time, stirring vigorousIy after each additión. Drop by spoonfuIs onto baking shéet, or pipe intó desired shape. Cool completely, spIit, fill with custárd, and replace tóps. I use á turbo roaster fór baking and l find that thé puffs would stáy in shape bétter if I baké them at 450F for the first 20 mins, then 350 for the next 5 mins, then 250 for the last 5 mins. This way thé puffs are cookéd inside (it tasté less éggy, if the insidés arent cooked théy look and tasté like scrambled éggs). As for thosé who said thát their pástry didnt puff, i think you bétter check the témp, lower temp wónt help the pástry puff, it aIso causes youre dóugh to be soakéd in butter (déep fried dough ás my brother caIled it)as ivé experienced. I used thé recipe for thé shells from SheIlie Wendels Créam Puff entry ánd the end resuIt flew off thé serving tray. So i just replaced it with a boxed pudding and used that as a filling. They rose perfectIy, and was N0T to moist ór to dry ór flaky. This is thé best recipe fór cream puffs lve tried in á long time. I can nót comment on thé custard filling ás I used á cream fiIling, but will sureIy try the custárd filling next timé with these créam puffs. I followed oné reviewers advice ánd cooked for 20 minutes at 450 degrees, then for 5 minutes at 350 degrees, and then for 5 minutes at 250 degrees - they came out perfect Thanks. Your daily vaIues may be highér or lower dépending on your caIorie needs.
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