Classic Cream Puffs-Another recipes to try. I’m hoping her tip about putting the puffs in at -25 degrees of the desired temp, and then turning it up to 450 will make them puff better.
- FOR THE SHELLS
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1 stick (1/2 cup, 113 grams) unsalted butter, cut into pieces
- large pinch kosher salt
- 2 TBSP (24 grams) granulated sugar (optional, but will sweeten them slightly)
- 1 cup (127 grams) all-purpose flour
- 4 large eggs
- FOR THE CREAM CHANTILLY
- 1 cups (237 ml) heavy cream, cold
- 3 TBSP powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
- For the Shells
- Place the water, milk, butter, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade.
- When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you start to hear it crackling. At this point pull the mixture to the side and if there is a thin film left on the bottom of the pan it is dried out enough. If there is not, let it heat for a little while longer until a film forms.Remove the mixture from the heat and stir until most of the steam has evaporated. This is called “evacuating the steam” and is important to further dry out the pastry dough.