Monthly Archives: March 2011

Vanilla custard filling


Cream puffs are of French origin,  a very light and delicate and hollow pastry  They are a simple bakery recipe to prepare, a certain procedure needs to be followed.  For the perfect puff hard or soft shell, just follow the simple directions. Enjoy!

Ingredients:
1 cup boiling water
4 tablespoons unsalted butter
1 cup all purpose flour
1 tablespoon sugar
4 large eggs

Make sure flour is sifted. In a small saucepan add  water and butter bring to a boiling point.
Add 1 cup of flour at once and start to briskly stir using a wooden spoon, keep stirring until  mixture forms a dough ball.  Stir about 2-3 minutes over a medium heat.   Add one egg and continue to mix it into a dough ball,  add the nest egg ( one at a time ) continue until all eggs are mixed into the dough. You will have  shiny and smooth dough.
Prepare a baking sheet pan with parchment paper.  Pre-heat oven at 400 degrees. Bake for about 30 minutes.

To make large cream puffs shells,  drop a large spoonful onto the parchment  If making mini cream puffs use a pastry bag with a plain large nozzle. Parchment paper is optional, just grease the baking sheet. I prefer using parchment paper. ( you will not have oil under the pastry and an easy clean up..

Cool the puff shells before slicing off the tops. Do not slice the top until completely cool.
For a hard shell leave the puff shells cooling in the open.
For a soft shell,  place the puff shells in a brown paper bag while still warm, close the bag leaving a small opening for the stream to escape.

Nutella filling

Vanilla Filling:
2/3 sugar:
2 1/2 tablespoon cornstarch
1  tablespoon flour
2 teaspoon vanilla extract
3 beaten eggs yolks
a pinch of salt (1/4 teaspoon)
2 cups milk
1 cup 1/2 & 1/2 cream/milk

Whip Cream filling
1 small carton of heavy whipping cream
2 tablespoon powder sugar

Directions for  Vanilla custard Filling:
In a saucepan combine  sugar, flour, cornstarch, salt , add the milk.  Mix until all is blended without lumps.
Cook over a medium heat and stir until it comes to a boiling point.  Once it boils and  mixture is smooth, remove from heat and add the beaten egg yolks into mixture,  constantly stirring until blended.  Return to the stove and cook for one minute.  Remove from heat and add vanilla.
Let it cool stirring a few times to not to create the thick  custard film. Cool in the refrigerator .
Once cool  you can start to spoon  filling in the cream puff shells.  Add slices of fresh strawberries.  Dust puff shells with powder sugar. You can also add  nutella  a chocolate hazelnut spread.  Place the mini cream puff in paper cupcake holders.

Mini bite size cream puffs recipe makes 24 small or 12 large cream puffs

Directions for whip cream:
Use a cool metal mixing bowl, place bowl in freezer for 10 minutes.
When ready to make whip cream,  add 1 cup of heavy cream  using an electric hand mixer-at high-speed.  The cream will start to thicken start  adding powder sugar.  Spoon whip cream on top of the vanilla custard and add a slice of strawberry.

Bite size for dinner parties