Easy Cream Puff Recipe – Backyard Poultry

reading time: 6 Session minutes

The first time I made cream puffs for a client was during her catering days. Back then, I could make just about any dessert, including pie recipes from scratch and French tarts, so why was I intimidated when cream puffs were called for? It was the French language that got me. She called them pate shu. After searching, I found that pâtè a choux, along with gougerès, Paris-Brest, profiteroles, and eclairs are all made from the same easy cream puff recipe. Pâtè a choux translates to cream puffs.

So I made this easy cream pie recipe. As always, I was amazed at how simple it was and how beautiful it was. Talk about versatile. Cream puffs can be savory or sweet and the fillings are endless.

Even with the detailed instructions, the recipe comes together quickly. Puff, they’re done!

Easy cream puff recipe

Makes about 12 large puffs, 36 small puffs, or up to 24 eclairs.

ingredients

• 1 cup of water
• 1/2 cup unsalted butter
• 3/4 teaspoon salt
• 1-1/4 cups unbleached all-purpose flour
• 1 cup whole eggs (4 large eggs), at room temperature

Instructions – Making the dough

1. Preheat oven to 400. Cover with parchment paper or cover with spray.
2. Combine the water, butter, and salt in a heavy saucepan over high heat. Bring to a boil. Remove the pot from the heat and add the flour all at once, stirring vigorously until combined. I use a wooden spoon.
3. Return skillet to low heat, stirring all the time to avoid lumps, until mixture has cooked through and forms a rough ball around the spoon and leaves the sides of the pot. You may notice a “skin” at the bottom. This takes a few minutes.
4. Remove the pan from the heat and let the dough cool for a few minutes. It will still be hot, but you will be able to hold your finger for a few seconds. You are now ready to add the eggs.
5. Place the dough in a blender and beat the eggs one by one over a medium-low heat until combined. Don’t worry if it looks a little curdled. By the time you add the last egg, it will be shiny and smooth. Beat for a few minutes after adding the last egg. You can also use a food processor.

formation of puffs

Use an ice cream scoop or teaspoon to make mounds. For larger puffs, use a large spoon or larger ladle. Put 2 away.

Wet your finger and wipe off the tops if you like.

Formation of eclairs

1. Apply the mixture to the logs using an ordinary tip. For smaller crumbs, make 3-inch logs with a diameter of 1/2″.
2. For larger crackers, make them about 4-1/2″ x 1-1/2″. Put two inches apart.
3. To form eclairs without a pastry bag, place bag in cup, and roll edge of it over rim to hold in place. Put the dough in a bag. Cut a corner, about ½ inch. Put the dough on the baking tray.
4. You can also roll a piece of dough into a log using gentle pressure with your hands.

the bread

1. Bake for 15 to 20 minutes, depending on size, until puffed and golden.
2. Reduce heat to 350. Bake for 10 to 20 minutes or so, depending on size, until doubled in size and golden brown.
3. Remove from the oven, and poke a small hole in the top of each. Turn off the oven, and return the pastries to the oven for five to 10 minutes to dry on the inside.

Cooling and partitioning

1. Place it on a rack to cool. When cool enough to handle, slice each in half horizontally; Dividing the centers and exposing them to air will help prevent them from becoming soggy.
2. The positions should be empty, but if they are not, withdraw the excess.

filling

1. Generously fill the bottom half with your favorite filling, then top after filling.
2. To fill whole pastries with a pastry bag, place an “x” in the side, push the tip in, and fill until the filling begins to ooze.

Advice

Refrigeration Dough – Dough can be refrigerated, covered, for up to one day. You will need to bring it to room temperature before continuing with the recipe.

Freeze Baked Puffs – Freeze unfilled baked puffs for up to 1 month. melt before filling.

Chantilly cream filling

This is a classic you are sure to love!

Ingredients and instructions

• 2 cups whipping cream*
• 1/4 cup of sugar
• 2 teaspoons of vanilla

* Whisk the cream on low speed, adding the sugar gradually. increase to the top. Add the vanilla and whisk until it reaches firm peaks.

Nutella filling

Ingredients and instructions

• 2 cups whipping cream, divided into 12 ½ cups
• 1/2 teaspoon vanilla
• 1 cup Nutella, at room temperature

Beat 1-1/2 cups vanilla cream on high speed until peaks form. Mix it with Nutella. Whisk in the remaining cream. Cool before use.

Mocha mousse filling

This keeps one day in the refrigerator. Try it as a filling in this easy angel food cake recipe.

Ingredients and instructions

• 1 teaspoon vanilla
• 1 teaspoon instant coffee granules (optional)
• 1-1/2 cups whipping cream
• 3/4 to 1 cup confectioners’ sugar
• 1/3 cup of unsweetened cocoa

Put vanilla, coffee and cream in a blender and mix. Add sugar and cocoa and mix. Beat over high heat until stiff.

Boston No Cook cream filling

This candy-like filling is perfect for eclairs. Keeps up to three days, covered, in refrigerator.

Ingredients and instructions

• 1-1/2 cups of milk
• 1 box, 3.4 oz instant vanilla pudding mix
• 1 teaspoon vanilla
• 1 cup of whipped cream

Beat the milk, pudding and vanilla for two minutes. Put it in the fridge for 10 minutes until it thickens. Fold at the top.

Cooked vanilla custard filling

The egg is the secret to making the filling taste like it was made from scratch.

ingredients

• 1 large egg
• Milk, either whole or two percent – see directions
• 1 teaspoon vanilla
• 1 box, 3 oz, cook and serve vanilla pudding mix

instructions

1. Place the egg in a 2-cup measuring cup. Gently strike to break it up. Pour milk on top to equal 2 cups. mixes.
2. Put the milk mixture in a saucepan over medium heat. Add vanilla.
3. Whisk into pudding mix. Bring the mixture to a boil with constant stirring.
4. Remove from heat. Put in a bowl.
5. Spray a piece of plastic wrap and place over the pudding, sprinkle-side down. This prevents skin from forming. Chill in the refrigerator.

Bavarian cream filling

Real Bavarian cream contains gelatin and is cooked in a double boiler. This simple cream works well in both eclairs and puffs. Keeps up to three days, covered, in the refrigerator.

Ingredients and instructions

• 1/2 cup ghee
• 2 tablespoons of soft butter
• 2-1/2 teaspoons vanilla
• 1/2 cup confectioners’ sugar
• 1 cup marshmallow fluff

Beat everything except the marshmallow fluff together until fluffy. Beat the marshmallow fluff.

chocolate glaze

Dip the top half of the puff or eclair into the glaze or pour it over the glaze. It can be made up to a week ahead, refrigerated, and reheated to a firm consistency. The corn syrup is optional but helps keep the glaze shiny when it cools.

Ingredients and instructions

• 1/2 cup whipping cream
• 4 oz. Chopped semi-sweet chocolate
• 1 teaspoon light corn syrup (optional)

In a small saucepan, heat the cream until boiling. Remove from heat and add chocolate and corn syrup. Leave it for five minutes and stir until the mixture becomes smooth.

Cream puff with cheese

Called gougerès, they are simply bite-sized versions of this easy cream pie recipe, and are delicious not packaged or stuffed.

All you have to do is add half a cup of your favorite grated cheese and a dash of hot pepper to the dough after adding the eggs.

Chicken Salad Stuffing for Gougerès

Try finely chopped chicken, ham, eggs, or tuna salad. Or add a dollop of boursin in the bottom half of the patty, then top with thinly sliced ​​beef and top with grated horseradish. elegant!

Here’s a nice chicken salad filling. Breaded chicken is delicious in this recipe because it really packs a lot of flavour.

Ingredients and instructions

• 1 cup cooked chicken in small cubes
• 1/2 cup finely chopped celery
• Juice of half a lemon or as desired
• 1/4 cup real mayonnaise or salad dressing
• Seasoned or regular salt and pepper to taste
• Finely chopped roasted pecans

Mix everything together. Adjust seasonings to taste.

Another option is to spread horseradish sauce or boursin cheese on the bottom half and top with thinly sliced ​​beef. Add another dollop of salsa or cheese, top half over, and you’ve got an elegant appetizer.

Paris Brest

Put the dough into a ring, bake and cut it horizontally. Fill the amazing candies.

profiteroles

These are creamy pancakes filled with ice cream and covered with chocolate sauce.