LAURA LEE ALICE
COOKS
®
Cream puffs, also known as profiteroles, were among one of the first
pastries that I learned to make. I've learned that it's best to gather all of the
measured ingredients together before I start, as it helps streamline the
process. The ingredients for these delightful puffs are simple, and they are
fairly easy to whip up. They're a delicious treat that never fails to impress!
What I like about this recipe:
• There are endless variations of fillings, both sweet and savory, that can be
used, depending on the occasion.
• I bake the puffs one day and use them the next. Even the fillings can be
prepared ahead of time; stored and assembled right before serving.
• They make a beautiful presentation whether you use them on a buffet or
individual place settings on your table.
• Depending on the filling, they are perfect for any season!
Some of my favorite fillings:
• One of the best is our Ultimate Chicken Salad on a split pastry. I love this
for luncheons or baby showers.
• Waldorf salad in a puff is also perfect for a luncheon.
• A mixture of half vanilla cream frosting and half whipped cream---so good!
• Lemon custard topped with sweetened whipped cream.
• Sweetened whipped cream mixed with melted, cooled chocolate.
This is great with drizzled caramel on top.
Ingredients
• 1 cup water
• ½ cup butter, unsalted (one stick)
• ¼ tsp sea salt
• 1 cup plain flour
• 4 large eggs, set out 30 minutes before using
Preheat oven to 400°F. You will need a large saucepan with a sturdy
spoon and 2 full baking sheets covered with parchment paper.
You will also need a pastry bag with a ½-inch tip. (You could also cut
½-inch off the tip of a disposable pastry bag.
Instructions
1. Add the water, butter and salt to the saucepan; bring to a boil over
high heat; lower heat to medium and dump the flour all at once and
stir rapidly. Keep stirring over medium heat (removing from heat
from time to time if necessary to keep from burning); mixture will
start to come together and form a ball when ready. Remove from
heat and transfer to a bowl; let sit for about 5 minutes.
2. Start adding eggs, one at a time, stirring rapidly after each addition
until the mixture is very smooth and shiny.
3. Scoop some of the dough into the bag; pipe 2-inch mounds on the
prepared baking sheets about 3-inches apart.
4. Bake on a lower oven rack for 20 to 30 minutes until puffed and
golden. They should feel firm to the touch. Immediately place on
wire racks and stick a knife in the side of each one and twist to allow
the steam to escape. Finish cooling on the wire racks.
Vanilla Pastry Cream (to fill the puffs)
Ingredients
• ¼ cup cornstarch
• ¾ cup sugar
• 1 cup milk (whole milk is best)
• 2 egg yolks beaten with additional ½ cup milk in a small bowl
• 2-3 tsp of a good vanilla
You will need a medium saucepan, a small bowl, whisk and
spatula.
Instructions
1. In a medium saucepan over medium heat, blend the first 3
ingredients using a whisk, stirring constantly until mixture thickens.
2. Remove from heat; while stirring, add a small amount (a
tablespoon) at a time to the egg/milk mixture until you have added
¾ cup. Return mixture to pan little by little while stirring constantly.
Stir in vanilla; set aside and cool to room temperature; stirring every
now and then.
3. To store; cover top of vanilla cream with a layer of plastic wrap and
refrigerate until ready to use.
To fill the Cream Puffs:
• The Cream Puffs can easily be split using a serrated knife, creating the perfect pocket for your filling like chicken salad.
• For the best results when filling with a pastry creme, use a pastry bag fitted with a long ¼-inch tip. Simply pierce the cream puff and pipe in your desired filling, ensuring each puff is generously filled and deliciously satisfying.
Favorite Things
from
the Kitchen
