Here you have my first experimenti with choux pastry: Cream Puffs. In Italian we call them bignè, from french beignet. They are quite easy to make, you don’t need to be an expert in order to do them. Actually, it is quicker just making Cream Puffs than going out and buy them, and then… satisfaction is not comparable!! The difference? Bought ones are much more dry, you can’t make a small hole to fill them, as they would crash: you need to cut them in half!
Well, if you want to try and make Cream Puffs by yourselves, this is my recipe 😛
300 ml of whipping cream
Preparation Time: 40 min.
Cooking Time: 20 min.
Total Time: 1 hour
Let’s start from the choux pastry.
In a heavy-based saucepan, bring the water to a point of boil, together with butter and salt.
Take away from the heat and add sugar and flour.
Stir vigorously with a wooden spoon till you get a smooth dough. Put again on the heat, and stir till it breaks away from the sides.
Take away from the heat, let cool till tepid, and add the eggs, one at a time: incorporate evenly each egg befor adding the next one.
Keep stirring till the choux pastry gets quite consistent.
Cover a baking tray with baking paper. Put the choux pastry in a pastry bag with a round nozzle, and make small ball of dough, quite far among each other.
Bake the puffs in pre-heated oven at 200°C for about 20 minutes.
Let them cool down, then make a little hole on the surface with the tip of a knife.
Whip the cream and put it in the pastry bag.
Stuff the puffs by putting the nozzle of the pastry bag in the hole you’ve just made.
Put your puffs on a platter or into paper liners, and store in the fridge.
Nessuna ricetta simile a Cream Puffs.All Recipes, recipe by Flavia Imperatore
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