Cream Puffs
Recipe information
Yield
makes about 3 dozen
Ingredients
For pâte à choux
For puffs
For finishing
Berry Glaze
Chocolate Glaze
Preparation
Step 1
Prepare oven and baking sheets Heat oven to 400°F, with a rack in the center. Line two baking sheets with nonstick baking mats.
Step 2
Make pâte à choux Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Using a wooden spoon, stir in the flour. When flour is combined, return to heat. Dry the mixture by stirring constantly over heat until it pulls away from the sides and a film forms on the bottom of the pan, about 4 minutes. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled. Add 4 eggs, one at a time, on medium speed, letting each one incorporate completely before adding the next. Test the batter by touching it with a flexible spatula or your finger, then lifting; it should form a string. If a string does not form, lightly beat the last egg and add it, a teaspoon at a time, until the batter is smooth and shiny. If you have added all the egg and the batter still doesn’t form a string, add water, 1 teaspoon at a time, until it does.
Step 3
Pipe Fill a pastry bag fitted with a plain round 3/4-inch tip (such as Ateco #806) with pâte à choux, and pipe 1 1/2-inch rounds (3/4 inch high) onto baking sheets [5]. Beat together egg and the water; use your finger to rub egg wash over entire surface, being careful not to let it drip onto the baking sheet (it will inhibit rising), and flatten tips.
Step 4
Bake Cover one sheet with lightly oiled plastic wrap, and place in refrigerator. Bake the other sheet 15 minutes; reduce oven heat to 350°F. Bake about 20 minutes more, or until puffs are golden brown. Transfer to a wire rack to let cool completely. Return oven heat to 400°F, and repeat process for remaining batch.
Step 5
Fill and finish Whip heavy cream to medium peaks in a small bowl. Stir pastry cream to soften. Add whipped cream to pastry cream in two batches, folding to combine after each. Fill a pastry bag fitted with a coupler and plain round tip (such as Ateco #806). Insert tip into the underside of each cream puff, and fill. Cool completely before dusting with confectioners’ sugar or dipping tops in glaze, as desired.
Berry Glaze
Step 6
STIR TOGETHER ingredients in a medium bowl until smooth. Add more water, 1/2 teaspoon at a time, stirring to achieve desired consistency. Glaze can be stored in an airtight container at room temperature up to 3 days.
Chocolate Glaze
Step 7
COMBINE WATER, corn syrup, and sugar in a small bowl. Stir over medium-high heat until sugar is dissolved. Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming. Once at a boil, remove from heat; add chocolate. Let stand 2 minutes; stir gently until smooth.
