Thursday, May 22, 2014

Creme Puffs for my Pop

I'm not quite sure when my Mom made the switch to Creme Puffs for my Dad's Birthday, but I'm glad she did.  Its a little comforting tasty bit that always reminds me of him.  Today would have been his 83rd birthday and its appropriate I make them now.

There are many ways to fill them.  Traditional is to make a pastry creme, but sweetened whip cream works too.  Ditto cool whip if you're really lazy.

Baking them on a silpat baking sheet promises an easy release from the pan.  Nothing worse than a puff that scorches onto the baking sheet.  Silpat is the greatest invention of the last century.

Creme Puffs

  • 1 stick butter
  • 1 c water
  • 1 c flour
  • pinch of salt
  • 4 eggs

Preheat oven to 400F

Bring water, butter and salt to a boil.  Reduce heat and add flour all at once.  Stir vigorously until a ball forms.
Put dough ball in stand mixer on medium, or food processor with a dough blade installed.  Add eggs one at a time until smooth dough forms.

Line baking sheet with silpat.  Drop dough by 1/4 C full.  Bake 30-40 minutes until golden brown.

Remove from oven and move to a wire rack.  Cool completely.  Split and fill with pastry creme or sweetened whipped creme.

Pastry Creme

  • 1/3 c sugar
  • 2 T corn starch
  • 1/2 t salt
  • 2 C milk
  • 2 egg yolks.
  • 2 t vanilla
  • 2 T butter

Whisk together Milk, sugar, corn starch and salt.  Bring to boil over medium high heat, stirring constantly  to prevent clumping.  Cook 1 minute until thick.

Whisk together yolks. Whisking vigorously slowly ladle in 1 c of the hot milk mixture into egg yolks.  Bring heat to medium-low.  Slowly pour the yolk mixture into the remaining hot milk.  Whisk constantly as it thickens and comes to a boil. Cook 1 minute.  Immediately remove from heat.  Whisk in vanilla.  Whisk in butter.  
Put into a heat proof container.  Float a piece of cling film over the hot mixture to prevent a skin from forming.  Cover and refrigerate until cool. 
 To prevent curdling and scrambling of the pastry creme mixture whisk constantly.

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