Cream Puffs

I’m sorry for not posting earlier. I thought that once school started I would get back into the rythm of baking, posting, baking, posting. Apparently not. I’m terrible for procrastinating. A couple of weeks ago I got Mastering the Art of French Cooking from my public library. Amazing. I made cream puffs and they turned out great. They were very easy. Thank you Julia, thank you very much.

Cream Puffs

from mastering the art of french cooking

 

Part 1

1 cup water

6 Tablespoons butter (cut into pieces)

pinch salt

1/8 teaspoon pepper

pinch nutmeg

1 teaspoon sugar

 

Bring water to a boil with the butter and seasonings. Boil slowly until the butter has melted. Meanwhile measure out the flour.

 

Part 2

3/4 cup flour

 

Remove from heat immediately, pour in all the flour at once. Beat vigorously with a wooden spatula or spoon for several seconds to blend thoroughly. Then beat over moderately high heat for 1 to 2 minutes until mixture leaves the sides of the pan and the spoon,  forms a mass, and begins to film the bottom of the pan.

 

Part 3

4 eggs

 

Remove saucepan from heat and make a well in the center of the paste with your spoon. Immediately break an egg into the center of the well. Beat it into the paste for several seconds until it is absorbed. Continue with the rest of the eggs, beating them in one by one. The third and fourth eggs will be absorbed more slowly. Beat for a moment more to be sure all is well blended.

 

For small Puff Shells

• Spoon 1 1/4 to 1 1/2 inch shells onto a buttered (or lined) baking sheet.
• Mix 1 beaten egg with 1/2 teaspoon water in a small bowl.

Dip your pastry brush into the egg water mixture and brush over each puff (don’t let the egg drip down onto baking sheet).

 

Put baking sheets in preheated 425 degree F. oven and bake for 20 minutes. The puffs should be golden brown and firm (and crusty) to touch. Remove from oven and pierce each puff with a knife. Set in turned off oven with door ajar for 10 minutes. Cool puffs on rack.

 

Large Puffs

Spoon out puffs 3 inches in diameter. Do the same thing as the small puffs, placing these ones 2 inches apart. Bake in preheated 425 degree F. oven for 20 minutes or until puffs are golden brown and firm (and crusty) to touch. Then reduce heat to 375 degrees F. and bake for 10-15 minutes.Remove from oven and make 1 inch slits in the sides. Return puffs to turned off oven and leave with the door open for 10 minutes. If the centers are damp either reach into the puffs through the slits with the handle of a teaspoon and remove thier damp centers or cut all of the puffs in two horizontally and scrap out the uncooked portions, putting back together when puffs are cool and crisp.

 

If Frozen

Just before using, heat puffs in a 425 degree F. oven for 3-4 minutes, just to thaw and crisp them up.

 

Bon Appetit!

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