Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Pâte à Choux with Creme Patissiere (Cream Puffs!!)
by
Denise Evans
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 229 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
%20apricot%20jam%20and%20lavendar%20ice%20cream%20for%20my%20book%20club%20couples%E2%80%99%20dinner%20last%20year,%20French%20vanilla%20ice%20cream%20and%20cherry%20cobbler%20for%20a%20July%204th%20%20party%20that%20was%20swoon-worthy,%20boozy%20Brennan%E2%80%99s%20bananas%20Foster%20for%20this%20year%E2%80%99s%20book%20club%20couples'%20dinner,%20and%20most%20recently%20cream%20puffs%20for%20friends'%20New%20Year%E2%80%99s%20Eve%20party.%3C/p%3E%3Cp%3ECream%20puffs%20have%20been%20on%20my%20culinary%20bucket%20list%20for%20a%20long%20time.%20When%20I%20was%20a%20kid,%20I%20recall%20my%20mom%20making%20them%20for%20family%20dinners,%20and%20I%20was%20given%20the%20job%20to%20slit%20the%20baked%20puffs%20to%20let%20the%20steam%20escape%20(I%20wasn%E2%80%99t%20that%20smart%20then;%20I%20didn%E2%80%99t%20know%20that%E2%80%99s%20what%20I%20was%20doing%20at%20the%20time).%20Now%20that%20I%E2%80%99ve%20made%20them%20myself,%20I%20won%E2%80%99t%20disclose%20my%20mom%E2%80%99s%20secret%20HOW%20easy%20these%20are%20to%20prepare.%20They%20are%20truly%20delicious,%20somehow%20very%20light%20but%20rich%20with%20the%20uber-easy%20cr%C3%A8me%20filling,%20and%20extraordinary.%3C/p%3E%3Cp%3EP%C3%A2te%20%C3%A0%20Choux%20with%20Cr%C3%A8me%20Patissiere%20(Cream%20Puffs)%3C/p%3E%3Cp%3E1%20cup%20water%3C/p%3E%3Cp%3E6%20tablespoon%20butter,%20cut%20into%20cubes%3C/p%3E%3Cp%3EPinch%20of%20salt%3C/p%3E%3Cp%3E1%20teaspoon%20sugar%3C/p%3E%3Cp%3EPinch%20of%20nutmeg%3C/p%3E%3Cp%3E%C2%BE%20cup%20all%20purpose%20flour%3C/p%3E%3Cp%3E4%20large%20eggs%3C/p%3E%3Cp%3EPreheat%20oven%20to%20220%C2%BA%3C/p%3E%3Cp%3EBring%20water%20to%20a%20boil%20in%20a%20pan%20with%20the%20butter,%20salt,%20sugar,%20and%20nutmeg.%20Boil%20slowly%20until%20butter%20has%20melted.%20Remove%20from%20heat%20and%20immediately%20pour%20in%20the%20flour%20and%20beat%20vigorously%20with%20a%20wooden%20spoon%20for%20several%20seconds%20to%20blend%20thoroughly.%20Beat%20over%20a%20moderately%20high%20heat%20for%201%20to%202%20minutes%20more%20until%20mixture%20begins%20to%20leave%20the%20side%20of%20the%20pan%20and%20forms%20a%20mass.%3C/p%3E%3Cp%3ERemove%20pan%20from%20heat%20and%20make%20a%20well%20in%20the%20center%20of%20the%20mixture.%20Break%20one%20egg%20into%20the%20center%20of%20the%20well%20and%20beat%20thoroughly%20until%20blended.%20Continue%20with%20the%20remaining%203%20eggs,%20beating%20in%20one%20by%20one%20until%20combined%20and%20smooth.%3C/p%3E%3Cp%3EPlace%20a%20silpat%20or%20waxed%20paper%20on%20a%20baking%20tray.%20Spoon%20mixture%20into%20rounds%20approximately%201%22%20in%20diameter%20and%20%C2%BD%22%20high%20onto%20the%20baking%20sheet.%20Space%20the%20mounds%20about%201%22%20apart%20to%20allow%20for%20spreading.%3C/p%3E%3Cp%3EPut%20the%20trays%20into%20the%20upper%20and%20lower%20thirds%20of%20the%20preheated%20oven.%20Bake%20for%20about%2020%20minutes%20until%20the%20puffs%20have%20risen%20and%20are%20golden%20in%20color,%20firm%20and%20crusty%20to%20the%20touch.%3C/p%3E%3Cp%3ERemove%20from%20the%20oven%20and%20pierce%20the%20side%20of%20each%20puff%20with%20a%20sharp%20knife%20to%20let%20the%20steam%20out.%20Put%20the%20trays%20back%20into%20the%20turned-off%20oven%20and%20leave%20the%20door%20ajar%20for%2010%20minutes.%20Remove%20from%20the%20oven%20and%20put%20puffs%20onto%20a%20cooling%20rack.%3C/p%3E%3Cp%3EGradually%20beat%20the%20sugar%20into%20the%20egg%20yolks%20and%20continue%20beating%20for%202%20to%203%20minutes%20until%20the%20mixture%20is%20pale%20yellow%20and%20forms%20%22the%20ribbon%22.%20Beat%20in%20the%20flour.%3C/p%3E%3Cp%3EBeating%20the%20yolk%20mixture,%20gradually%20pour%20on%20the%20boiling%20milk%20in%20a%20thin%20stream%20of%20droplets.%3C/p%3E%3Cp%3EPour%20into%20a%20saucepan%20and%20set%20over%20moderately%20high%20heat.%20Stir%20with%20a%20wire%20whisk,%20reaching%20all%20over%20bottom%20of%20the%20pan.%20As%20sauce%20comes%20to%20a%20boil%20it%20will%20get%20lumpy,%20but%20will%20smooth%20out%20as%20you%20beat%20it.%20When%20a%20boil%20is%20reached,%20beat%20over%20moderately%20low%20heat%20for%202%20to%203%20minutes%20to%20cook%20the%20flour.%20Be%20careful%20custard%20does%20not%20scorch%20in%20bottom%20of%20pan.%3C/p%3E%3Cp%3ERemove%20from%20heat%20and%20beat%20in%20the%20butter,%20then%20vanilla%20extract.%20If%20the%20custard%20is%20not%20used%20immediately,%20clean%20it%20off%20the%20sides%20of%20the%20pan,%20and%20dot%20the%20top%20of%20the%20custard%20with%20softened%20butter%20to%20prevent%20a%20skin%20from%20forming%20over%20the%20surface.%3C/p%3E%3Cp%3E(Apparently,%20cr%C3%A8me%20patisserie%20keeps%20for%20a%20week%20under%20refrigeration,%20or%20may%20be%20frozen.)%3C/p%3E){kind=link}