Cream Puffs
These light and delicate cream puffs bursting with vanilla pastry cream make for an unforgettable treat. Choux pastry, or pâte à choux is so easy to make and delicious. When paired with that amazing custard filling there's just no excuse not to make them!
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Profiteroles
These crisp, light-as-air, beyond delicious profiteroles are filled with vanilla ice cream and topped with decadent chocolate ganache. They come together in a snap, are nearly foolproof to make, and are just plain delicious. I LOVE making choux pastry, it's really versaitle, fun to make, and so delicious!
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How To Make Easy Cream Puffs - Natasha's Kitchen
Learn how to make easy Cream Puffs. These are a classic French dessert filled with sweet cream and dusted with powdered sugar. You haven’t enjoyed a cream puff until you’ve tried one freshly baked.
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????Easy Cream Puffs Ingredients:
Ingredients for Choux Pastry:
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour measured correctly
4 eggs (large), room temperature
Ingredients for Cream Filling and Garnish:
2 cups heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
28 raspberries optional
1 Tbsp powdered sugar to garnish
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Silpat Non-Stick Silicone Baking Mat -
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Profiteroles Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Profiteroles. For this Profiterole recipe we start with crisp, hollow rounds of choux pastry that are split in half and filled with vanilla ice cream. Then you pour a warm chocolate sauce over the top. The combination of pastry, a warm chocolate sauce, and icy cold vanilla ice cream is wonderful.
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Choux Pastry Recipe For Making Profiteroles | Good Housekeeping UK
Watch our step-by-step video to find out how to make choux pastry for perfect profiteroles and cream puffs.
Ingredients (Makes about 28):
100g (3½oz) plain flour
75g (3oz) butter
2 large eggs, lightly beaten
450ml (¾pint) double cream
40g (1½oz) icing sugar
200g (7oz) chocolate, melted
1. Sift flour on to greaseproof paper. Fold paper as it will make it easier to add flour to pan.
2. Put 225ml (8fl oz) cold water into a pan with the butter. Bring to boil, then quickly turn off heat and slide flour mixture off paper and into pan. Using a wooden spoon, beat mixture until it becomes thick and smooth and pulls away cleanly from side of pan. This should take just a few seconds. Allow to cool until just warm.
3. Beat eggs into mixture, a little at a time, until smooth. At first, the mixture will seem as if it doesn't want to come together, but keep adding a little at a time and beating and it will mix in smoothly.
4. Beat until mixture is thick, glossy and shiny. The mixture should drop off spoon reluctantly when tapped lightly on side of pan. You might not need all the egg.
5. Choux pastry is classically used to make profiteroles.
6. Line a baking sheet with baking parchment. Spoon mixture on to sheet using two teaspoons, or use a piping bag.
7. Dampen a finger with a little water and dab down any points on dough and smooth them.
8. Bake at 200°C (180°C fan) mark 6 for 25 to 30min, until golden brown.
9. Remove from oven and make a pea-sized hole with a skewer on underside of each bun, to release any steam. Return buns to oven for 5min to dry out.
10. Whip cream with icing sugar and use to fill a piping bag fitted with a 5mm (¼in) nozzle. Pipe sweetened whipped cream into choux buns, through hole made during baking. Fill buns until cream begins to almost squeeze out of hole.11 Melt chocolate in a bowl set over a pan of gently simmering water, then, dip profiteroles into melted chocolate, to coat tops.
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Your Hot Choc, Cream Puffs are here! Profiteroles with Hot Chocolate Sauce
It is hard to beat a profiterole or cream puff with hot chocolate sauce filled with a creamy custard cream. You will love these Profiteroles with hot chocolate sauce, a French dessert totally made from scratch. It’s a great dinner party dessert as they can be made one day in advance and refrigerated. Simply re-heat the chocolate sauce and voila! So easy to serve. They are not hard to make, just make sure you let them dry out in the oven, so they don’t collapse once cooked. Enjoy and share Profiteroles with hot chocolate sauce today!
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