I was in the zone to try out recipes with easy to find ingredients. This is a record of my attempt to make cream puffs.
Ten eggs to make this recipe!
There are two parts in this adventure: the vanilla cream filling and the actual cream puff.
You should prepare the filling first. You will need
3/4 cup sugar
1/4 cup all purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy or whipping cream
In a saucepan, combine sugar, flour, salt. Stir in the milk. Cook in medium heat, stirring, until the mixture thicken and boils, about ten minutes. Let it boil for one minute.
Why was mine icky brown in color? It was because we didn’t have white sugar at home, so I used part brown, part washed sugar. It didn’t affect the taste, though.
Beat the yolks and add a small amount of the mixture to the yolks, beat lightly and pour it back to the milk mixture, stirring.
Cook over low heat, making sure that it doesn’t boil. To check if it is ready, lift your spoon from the mixture and hold up for 15 seconds. It shouldn’t show through the mixture.
Remove from heat and add the vanilla extract. Cover it with plastic wrap and chill well, about 2 hours or more.
While waiting for it to cool down, you can begin preparing the pastry. You will need:
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all purpose flour
Prior to starting, grease one large cookie sheet first.
Then, in a saucepan over medium heat, heat butter, water and salt until it boils. Remove from heat.
Add flour all at once and stir the mixture vigorously until it forms a ball and leaves side of pan.
Preheat oven to 375’F.
Now add eggs to the mixture one at a time, beating well after each addition. Cool it slightly.
Using a scooper or a large spoon and spatula, drop batter into cookie sheets in 9 large mounds, 3 inches apart, swirling top of each. Bake for 35 minutes
Lower the temperature to oven to 300’F and continue baking for 10 to 15 minutes until puffed. Allow to cool.
While that is cooling, you can prepare the filling once more.
This was what I failed to do: beat the cream with mixer until stiff peaks form. And with a rubber spatula, fold the cream into the cool custard.
Prepare a pastry bag (I used a ziplock and put the tip inside), and put the cream in it.
Inject the cream to the puff one at a time.
Lastly, sprinkle tops of cream puffs with some Confectioner’s sugar.
My puffs tasted good, however, since I fail to beat the whipping cream well, the custard dripped out on each bite. Now I know what to do next time!