Variations of Cream Puffs !

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Variations of Cream Puffs !

Tilbake til oppskriften på norsk !

Airy, light and can be filled with many secrets.
Ah! They tase so good
Today I show  a few samples of the varieties I made . You can choose the filling and garnish based on what you like and combine  different creams, chopped nuts and chocolate, jam and fresh berries as you wish.

13 – 16 pcs!

  • 4 – 6 eggs 7 oz ( 200 grams)
  • 1 c + 2 Tbsp (250 grams) water
  • 3.5 oz (100 grams) unsalted butter
  • 2.5 tsp sugar
  • 1 / 2 tsp salt
  • 6 oz (160 grams) flour

You might also need.

  • 2 3/4 c ( 7 dl) heavy whipping crea
  • 4 tablespoons sugar
  • 18 oz (500 g) vanilla pastry cream
  • 5.5 oz (150 grams) chocolate
  • 3 tablespoons powdered sugar
  • chopped nuts and chocolate, jam and fresh berries.

The eggs MUST be at room temperature.
Whisk together the eggs.

Pour in the water, sugar, salt and the cubed butter in a saucepan and bring to boil.

I mean,  really boil rapedly!

Sieft  the flour and pour everything in the boiling water at once. Stir constantly and the dough will gather into one or several lumps.
When ther forms a white coating on the bottom of the pan …

…. pour batter into a clean bowl. Add whisked  eggs in  10 to 12 smaller additions and comine well between each addition.
Sometimes the batter need adding all the egg mixture, other times not, today I had to whisk an extra egg and I used almost all of that to, to get the batter into right concistancy ..

The  batter is  smooth and soft but not liquid. The pattern from the mixing spoon shall remain in the dough after stopped stiring for several minutes.

Line a baking tray with baking paper and scoop the batter by one large tablespoon eaash …. or you can piped  small peaks by the use of open medium open round tip and piping bag.

Use a water spray botle and pray a litle water on the baking tray, just before puting the baking tray into the oven.

Bake at the middle section in the oven at 390 F degrees until they reash almost the color that`s desired,  it takes about 8 – 12 minutes. Lower the  temperaturne to 340 F degrees and bake for 25 minutes more.

Unless your  house is on fire or other disaster occurs, DO NOT open the door of the oven until they are ready to be taken out of the oven.
Transfer to a wire rack to cool!

Here is my recipes for homemade vanilla pastry cream, or you can buy  pre-made  at your store. Whip air into the pastry cream before pouring it into the cream puffs.

Whip the heavy whipping cream and sugar to soft peaks.

Cream puffs with vanilla!

Cut off the top about 1 / 3 down on the puff  and poure in a large tablespoon of the pastry cream. Make a top og whipped cream.
Put the lid neatly back in place and drissle on some icing sugar using a litle sift!

Cream Puff with vanilla-chocolate pastry cream !

  • 150 grams melted chocolate
  • 500 g vanilla pastry cream

Melt chocolate in a double boiler, let it cool  for  10 minutes. Stire 3 / 4 of the melted chocolate into the pastry cream. The remainig melted chocolate will be used as a garnish.

Cut of the top, 1 / 3 down on the cream puffs. Pour a large tablespoon vanilla-chocolate pastry cream into the bottom halves. Top with whipped cream and put the lid neatly back into place on top.
Drissle with  melted chocolate.

Cream puffs sprinkeled with chocolate !

Pour in a large tablespoon pastry cream into the bottom halves of cream puffs. Top with whipped cream. Sprinkle with some chocolate spoons, that I  grated on a grater.
Put the lid back in place and sprinkle a little chocolate on top.

Cream puff pastry swans!

The dough shapeds like a thick sausage that tapers at one end.
Bake the same way as the cream puffs above.
The swan necks must bake on a tray baked  for themselves.
Make an S with dough for about 1/8 inch in thickness. In the upper part of S ès add more batter to shape the head.
Bake at 340  F degrees for 10 – 15 minutes. They burn very easely, so you have to watsh them in carefully.
My swan necks was to dark, almost burned.
Cool on wire rack.

Start by cutting from the blunt end (Swan front) and towards the more  narow end.
And you also want to cut  at an angle so the swan will be slightly higher in the «chest»  than the  «tail»

Fill  the pastry cream in the bottom halves and top with whipped cream.
Put all the pieces together and sprinkle some icing sugar on top.

These will «fly» quick from your serving tray :)

sweets 2 share

By | 2011-03-02T19:42:50+00:00 mars 2nd, 2011|Bites - Bars !, Cakes, Dessert, Holidays|0 Comments

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