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SPECIAL INSTRUCTIONS: DO NOT COUNT CALORIES FOR
It baffles me how certain names can take on negative connotations when the actual namesake is so delightful. For instance, a school yard cream puff is not anything you'd want to be called by someone, but from an epicurean perspective, a cream puff is something to be desired, filled with fresh whipped cream and drizzled with chocolate is a welcome dessert at the dining table anytime.
Cream puffs are extremely easy to prepare and can be used for both savory dishes and sweets. This recipe provides directions for a basic cream puff or choux pastry as the French call it and a cinnamon whipped cream filling. It's one of those wonderful desserts that look sophisticated without a lot of effort.
Servings: 12 Ingredients:
1 cup water
6 tablespoons butter, cut into chunks
1/8 teaspoon of salt
1 teaspoon sugar
1 cup all-purpose flour
4 large eggs
1 pints whipping cream
1/2 cup sugar
1 teaspoon cinnamon
Powdered sugar for garnish
Combine the water, butter, sugar and salt in a heavy bottom saucepan.
Heat until the water is simmering and the butter melted.
Remove the saucepan from the heat and add the flour all at once.
Stir with a wooden spoon until the dough pulls away from the sides and bottom of the pan.
Continue to stir until the pan is thinly coated. The dough will be firm and cool enough that you can add raw eggs.
Now for the work out. Add one egg and stir vigorously until thoroughly incorporated. Repeat with the 3 remaining eggs. This process will make the cream puffs light and airy.
Let the dough rest for 5 minutes.
To form the cream puffs you can either use a pastry bag or just spoon them on to your prepared baking sheets.
Butter and flour 2 baking sheets. Form disks of dough about 1/2-inch thick and 1 1/2-inches wide on the baking sheets. Be sure to allow enough space between the disks for them to puff up.
Bake at 400 degrees F for 20 to 25 minutes. They will be golden brown and very crisp when done. If removed too soon, they will collapse as they cool.
Remove the cream puffs from the oven and cool completely before filling.
To make the cinnamon cream, pour the cold whipping cream into a bowl. Beat until very soft peaks begin to form. Keeping mixer on low speed gradually add sugar and cinnamon. You want peaks to form but you don't want the cream too stiff. Keep refrigerated until ready to use.
When you are ready to serve simply tear the cream puffs in half, fill the bottom with cream, replace the top and sprinkle with powdered sugar.
Notes: Unused cream puffs can be frozen for later.
If you fill the cream puffs before they have cooled, they will become soggy.
I made up a batch of these cream puffs today. I whipped cream without cinnamon in my whip cream cannister. These are great if you never tried one before...I highly recommend them. The whipped cream stays good for a couple of weeks. I drizzled melted chocolate over each. The remaining puffs are in the freezer for another day. Thanks for the great easy puff recipe!