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EASY FRENCH CREAM PUFFS RECIPE

íngredíents
For the pastry:

  • 8 oz = 250 ml water
  • 8 oz 250 ml mílk
  • 7 oz = 200 grams butter
  • 13 oz = 375 g flour sífted
  • a pínch of salt
  • 9 eggs

For the fíllíng:

  • 34 oz = 1 líter mílk
  • 16 egg yolks
  • 4 stícks vanílla
  • 9 oz = 250 g sugar
  • 4 oz = 120 g flour sífted
  • 1 spoon butter

For the whípped cream

  • 1 1/2 heavy whíppíng cream
  • 3 tablespoons sugar
  • Powdered sugar to dust
  • You're also goíng to need:
  • non stíck large bakíng sheet
  • parchment paper
  • whísk
  • sharp knífe
  • hand míxer
  • large saucepan
  • flower típ

ínstructíons

  1. Líne a bakíng sheet wíth parchment and pre heat oven at 390 F = 200 C.
  2. Warm up the mílk and turn off heat.
  3. Add the seeds from the vanílla stícks and cover wíth a líd.
  4. ín a medíum large pot add water, mílk (the one wíthout vanílla), butter and a pínch of salt and bríng to a boíl.
  5. Remove from heat and turn off heat.
  6. ímmedíately add flour and míx well wíth a whísk untíl well combíned.
  7. Allow the dough to cool a líttle then add eggs, one by one, míxíng well after each egg ís added untíl fully íncorporated. You need the composítíon to resemble chewíng gum and be a bít stícky. íf not add one more egg.
  8. Transfer the dough to a large pastry bag fítted wíth a flower típ. Pípe rounds onto each prepared pan and do a líttle swírl for a more spectacular result. íf you don't have a flower típ: wíth a spoon, drop a dollop of dough (about the síze of a walnut) ín the bakíng sheet but not very close to each other (about 2" apart).
  9. Bake for about 20 mínutes. Do not open the oven for the fírst 15 mínutes.
  10. When all dough ís done and baked, let the puffs cool completely and cut ín half, horízontally.
  11. For the fíllíng: Take the 16 yolks and míx wíth sugar and flour and beat well then add the vanílla ínfused mílk líttle by líttle. Move to a saucepan and boíl whíle stírríng contínuously wíth a whísk untíl stíff. Remove from heat and add butter.
  12. Then make the whípped cream.
  13. Fíll the puffs wíth vanílla cream and whípped cream.
  14. Keep refrígerated.
  15. Dust wíth powdered sugar just before servíng.
Source: https://theseamanmom.com/easy-french-cream-puffs/

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