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Cream Puffs (profiteroles)

 

Also know as a profiteroles, cream puffs was one of the first pastries

 

 

that I learned to make.  I like to gather all of my measured ingredients

 

 

together before starting.  The ingredients for the puffs are simple and

 

 

they are fairly easy to make.  

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What I like about this recipe . . .

 

•  There are endless variations of fillings, both sweet and savory, that

 

 

    can be used, depending on the occasion.

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•  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.

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•  They make a beautiful presentation whether you use them on a

 

 

   buffet or individual place settings on your table.

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•  Depending on the filling, they are perfect for any season!

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Some of my favorite fillings:

 

 

•  One of the best is chicken salad on a split pastry.  I love this recipe.

 

 

•  Waldorf salad. is perfect for a luncheon.

 

 

•  A mixture of half vanilla cream and half whipped cream-so good!

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•  Lemon custard topped with sweetened whipped cream.

 

 

•  Sweetened whipped cream mixed with melted, cooled  chocolate.

 

 

    This is great with drizzled caramel on top.

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•  Ultimate Chicken Salad​

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Cream Puffs (profiteroles-the pastry)

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Ingredients

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​•  1 cup water

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•  ½ cup butter, unsalted (one stick)

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•  ¼ tsp sea salt

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•  1 cup plain flour

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•  4 large eggs, set out 30 minutes before using

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Preheat oven to 400°F.  You will need a large saucepan with a sturdy

 

 

spoon and 2 full baking sheets covered with parchment paper.  

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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.  

 

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Instructions

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​​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

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     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.

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3.  Scoop some of the dough into the bag;  pipe 2-inch mounds on the 

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     prepared baking sheets about 3-inches apart.  

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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.

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Vanilla Pastry Cream (to fill the puffs)

 

Ingredients

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​•  ¼ cup cornstarch

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•  ¾ cup sugar

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•  1 cup milk (whole milk is best)

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•  2 egg yolks beaten with additional ½ cup milk in a small bowl

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•  2-3 tsp of a good vanilla

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You will need a medium saucepan, a small bowl, whisk and

 

 

spatula.

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Instructions

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​1.  In a medium saucepan over medium heat, blend the first 3

 

 

    ingredients using a whisk, stirring constantly until mixture thickens.

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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.

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    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.

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To fill the Cream Puffs:

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​​•  The Cream Puffs can be split (serrated knife) and filled but I like to

 

 

    use a pastry bag with a ¼-inch tip and pipe it in.

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