Inspired by a sale at Target on organic heavy whipping cream, I decided to make some cream puffs this weekend. Um, yes, it was totally successful unlike my last cream puff blog.
Yum, yum, yum. Touch of Frangelico. The rest? Oky doke. Here’s a quick rundown of how the recipe went…
Flour, butter, water, sugar, salt, eggs – choux pastry.
Sift the flour (about 1 cup), sugar (about a teaspoon?), salt (just a pinch) into a mixing bowl. Heat the stick of butter with about a cup of water in a heavy saucepan until it boils. Remove from heat, add the dry ingredients and mix. Put it back onto the heat and mix until it started forming a ball. At this stage, remove from heat and place into a big mixing bowl (or your Kitchenaid mixer bowl). Beat it up to release the steam then add four eggs one at a time as you whip it into a thick pancake-like mixture. Spoonfuls into the oven at 400 degrees for about 10-15 minutes then lower to 350 degrees for about 20-30 minutes depending on how soft you like them. Brush on an eggwash before the oven for that shiny glossy look.
Heaving whipping cream, sugar, vanilla – whipped cream.
Whip it all together until soft peaks. I like more than just a little vanilla and not as much sugar in this. Put in fridge until ready.
Eggs, sugar, Frangelico, milk, flour and/or cornstarch – custard.
Egg and one egg yolk mixed into the sugar. Heat the milk with a touch of flour (and/or cornstarch) until it’s warmed over – feel free to add other flavors (cinnamon stick, cardamom pods, etc.) that work in here. When the milk is just nearing that boil, grab your whisk and slowly pour it into the egg mixture while you whisk a fine frenzy. This is so it doesn’t turn into scrambled eggs. Put it back into the heavy saucepan onto the heat and mad whisk until you can’t taste a starchy texture anymore. Add the Frangelico towards the end – whisk a bit more. Put it in the fridge until it’s cool.
When you’re ready, add the custard into the whipped cream. Whisk it until it blends together as one. Mix to taste. Cut the cream puff in half when it’s cooled and lather it up with the mixture. Or be fancy and pipe it in. Be even more fancy and dust with powdered sugar. There you go!
