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Tuesday, October 9, 2007 - Elegant Cream Puffs and Basic Cream Puffs

ProBake Teflon Platinum Non-Stick Six Piece Make and Take Bakeware Set

Elegant Cream Puffs and Basic Cream Puffs
By: GetSmart

Basic Cream Puffs Recipe

1 C Flour
1 C Water
1 Stick Butter
1/2 teaspoon Salt
4 Eggs

Boil water, salt and butter. Remove from flame and add 1 egg and mix thorough, then keep adding an egg until mixture is creamy. Add your flour and mix vigorously. It will look like a ball or creamy mixture. Pipe onto a cookie sheet and bake at 400 degrees for 40-45 minutes or watch, depending on your oven's temperature. Let cool then slice in half side-ways and scoop remainder dough inside gently. That is you shell to fill up with whip cream and sprinkle powdered sugar on top. Makes 12

Fillings:

Whipped Cream with
Confectioner Sugar Dust
Puddings
Custard
Whipped Cream with Fresh Fruit
Bavarian Style Cream
Whipped Topping
Ice Cream
Gelato

Elegant Cream Puff:
Creating swan cream puffs

Create your basic recipe choux paste above. Pipe the body (basic cream puff) of your choux paste, then pipe a neck and head (one piece) onto a cookie sheet and bake as basic recipe.

Tips: Watch these because the neck and head (one piece) are using less of the batch and you don't want these to burn. You can also bake the neck on a separate baking sheet instead of baking with the body. Bake on the top rack of your oven so that the bottoms can not burn or cook too fast.

Putting these together:

After baking, let the cream puff shell cool. Cut the cream puff in half horizontally. Then cut the top side in half. This will be the swan's wings. Pipe whip cream in the body portion. Place the wings on whip cream and place the head and neck gently on the front inside of the whipped cream. Sprinkle powdered sugar lightly. You can even drizzle chocolate on top if you are wanting a little taste of chocolate to your creation.

EZ Baker Nine Piece Bakeware Set

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