How To make Biscotti(Actually Some Sort Of Cream Puff)
3 1/2 cups flour
1 cup sugar
1/2 cup butter
softened
2 teaspoons baking powder
1/2 teaspoon lemon rind :
grated
1/2 teaspoon salt
2 eggs
VANILLA CREAM:
2/3 cup sugar
3 tablespoon cornstarch
1/4 teaspoon salt
3 egg yolks
2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon almond extract optional
Blend everything in large bowl and mix. Roll out on floured board and cut with a four inch water glass. Make 12 circles. Line greased cupcake pan with the 12 circles. Fill each cup with pastry cream (below). Top each with another circle cut with a 3 inch glass:
make sure the cake is sealed. Bake 20 to 25 minutes at 375. Let cool completely in pan. This is my mom's cream-puff cream. It's just a sweet, vanilla cornstarch pudding. I'm giving you the microwave recipe, because otherwise it takes an eternity of stirring on the stove, after which your arm will fall off. If you choose to cook it that way, make sure you keep the heat low while you're waiting for the stuff to thicken, and never ever stop stirring, or the cream will stick to the bottom and burn and then you will have a million nasty little brownish-black flecks throughout your pudding, which will do absolutely nothing for the texture. VANILLA CREAM In microwave bowl, mix: 2/3 C sugar 3 T cornstarch 1/4 t salt add a fraction of 2 C milk, a little at first to make a smooth paste, then the rest until the mixture is smooth. Microwave this at high for 8-9 minutes, stirring every 2 min until the stuff is smooth and thickened. Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the origianl milk mixture. Microwave at high 1 to 2 min until mixture is thick and glossy.
Add 1 T butter 1 t vanilla extract (And, optionally, for extra flavor) 1 t almond extract Let cream cool before adding to cupcakes or creampuffs... If you're eating it by itself, it's great while it's still warm.
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Cookies:
Room temperature unsalted butter 33g
40g sugar
40g all-purpose flour
Choux paste:
65gAll-purpose flour
65g milk
65g water
60g unsalted butter
2g salt
3 eggs
Cream Filling: (This is 4x the original recipe and enough to fill all the shells)
8 egg yolks
140g sugar
40g cornstarch
800g milk
2-4 tsp vanilla extract
680g heavy cream
68g sugar
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Homemade Cream Puffs Recipe!
Thanks for tuning into Cookmas 2020 where every day in December I will be posting a cooking recipe! I will be sharing a variety of delicious recipes from easy crockpot meals, sheet pan meals, to dessert and drink recipes.
CREAM PUFFS
CREAM PUFF FILLING:
(2) 3.5 OZ PACKAGES OF INSTANT VANILLA OR WHITE CHOCOLATE PUDDING
2 CUPS HEAVY CREAM
1 CUP MILK
(CAN ADD ½ TSP OF VANILLA, ALMOND OR ORANGE EXTRACT)
JUST ADD TOGETHER, MIX AND LET SET IN REFRIG.
CREAM PUFF DOUGH:
½ CUP BUTTER
1 CUP WATER
¼ TSP SALT
1 TBSP SUGAR
½ TSP BAKING POWDER
1 CUP FLOUR
4 EGGS
DIRECTIONS:
Preheat oven to 425 degrees.
In a large pot, bring water and butter to a rolling boil. Stir in flour, sugar, baking powder and salt until the mixture forms a ball.
Transfer the hot dough into a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time. **Please note that the dough will be clumpy and not smooth at this time; just keep mixing with spoon until dough becomes smooth and thick.
Drop by heaping tablespoons onto a parchment light baking sheet. Puffs will spread.
Bake for 25 minutes in the oven until golden brown and centers are dry. Remove from oven and poke a hole on the side of each with a toothpick. Puffs will drop a little.
When puffs are cool, either split with a knife folding back the tops so you have just enough space to use a spoon to fill with filling or use a pastry bag to pipe the pudding into the shells.
You can put confectioner sugar on top of each or you can make a chocolate glaze for the top.
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How to Make Eclairs, Cream Puffs & More | Bake It Up A Notch with Erin McDowell
Get ready to #bakeitupanotch as Erin dives deep into pâte à choux, the incredibly versatile pastry dough that's used to make everything from cream puffs to éclairs to crullers and more. In this #bakingtutorial. she'll walk you through the equipment, ingredients and techniques for making beautiful choux pastries and tell you how to avoid common mistakes. Happy baking!
READ Erin's article, How to Master Pâte à Choux (For Éclairs, Gougères & Cute Little Cream Puffs) ►►
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VIDEO CHAPTERS:
00:00:00 Intro
00:01:52 Your Handy Toolkit
00:06:39 Ingredients, Assemble!
00:11:04 What Choux Gotta Do
00:21:28 Piping Like a Pro
00:31:13 Crispy-Chewy Crullers
00:34:08 Let's Get Baking
00:43:48 It's Frying Time
00:48:00 The Finishing Touches
00:51:45 Mistakes Happen
GET THE RECIPES:
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Simple Mini Cream Puff Recipe | BakeWithYapi
Happy New Year to all my viewers! I hope that you all have a prosperous, healthy, and safe new year! We are starting this year with this simple yet showstopping dessert. Let me know what you think of my mini cream puffs recipe! Enjoy!
Ingredients List-
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/2 cup milk
- 1/4 tsp. salt
- 2 tsp. sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 egg for eggwash
Cream filling-
- 1 cup heavy whipping cream
- 2 tbsp. sugar
- 1/2 tsp. vanilla
For regular size - this recipe makes 12 pcs. For mini - 24 pcs.
Bake at 400*F for 20 minutes then bake at 350* for another 10-15 minutes until golden brown!
#BakeWithYapi #SimpleMiniCreamPuffs #DessertRecipe
#dessert
#creampuff
#creampuffs
#easyrecipestobake
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HOW TO MAKE ★CHOUX CREAM★ CREAM PUFF~シュークリームの作り方~(EP44)
Today, I will show you how to make Cream puff in Japanese“Choux cream” . This is one of the most popular pastry in Japan. Thin airy choux pastry filled with a lot of vanilla pastry cream. Everybody loves it!
<choux pastry>
100ml water
100ml milk
100g butter
120g cake flour
1 teaspoon salt
4 large eggs
<cookie crust>
50g butter, sugar, flour
<pastry cream>
5 egg yolks
125g granulated sugar
25g bread flour
25g corn starch
500ml whole milk
A pinch of salt
1 teaspoon of vanilla paste (or vanilla beans)
30g butter
<assmble>
300g(11oz) pastry cream+150g(5.5oz)heavy cream
Full recipe:
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Crunchy Biscoff cream puff pastry | Easy and delicious puff pastry | puff pastry
This video shows you how to make a delightful and delicious dessert! We have made cream puff pastry with biscoff. The video provides easy to follow instructions to make the puff pastry.
Ingredients :
Packet of 13 biscoff biscuit
500g puff pastry block
1 egg
Milk
270ml double cream
1tbsp icing sugar
3tbsp biscoff spread
World of Chefs aim is to bring Traditional and Modern food recipe.
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#dessert #puffpastry