Easy Cream Puffs With Pastry Cream Recipe!
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Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit
The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice. Get the recipe:
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Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
Have you experienced problems with cream puffs? Were the interiors doughy? Did they collapse when you removed them from the oven instead of coming out with a crispy golden brown exterior? The secret is pate a choux, an easy to make dough with only 5 ingredients, not counting water, that only takes only a matter of minutes to make.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
Perfect Chocolate Profiteroles | Gordon Ramsay
Made from choux pastry, profiteroles are a classic dessert from the 80's. Gordon's take are filled with chantilly cream and topped with chocolate sauce. Beautiful.
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Your Hot Choc, Cream Puffs are here! Profiteroles with Hot Chocolate Sauce
It is hard to beat a profiterole or cream puff with hot chocolate sauce filled with a creamy custard cream. You will love these Profiteroles with hot chocolate sauce, a French dessert totally made from scratch. It’s a great dinner party dessert as they can be made one day in advance and refrigerated. Simply re-heat the chocolate sauce and voila! So easy to serve. They are not hard to make, just make sure you let them dry out in the oven, so they don’t collapse once cooked. Enjoy and share Profiteroles with hot chocolate sauce today!
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Choux Pastry Recipe For Making Profiteroles | Good Housekeeping UK
Watch our step-by-step video to find out how to make choux pastry for perfect profiteroles and cream puffs.
Ingredients (Makes about 28):
100g (3½oz) plain flour
75g (3oz) butter
2 large eggs, lightly beaten
450ml (¾pint) double cream
40g (1½oz) icing sugar
200g (7oz) chocolate, melted
1. Sift flour on to greaseproof paper. Fold paper as it will make it easier to add flour to pan.
2. Put 225ml (8fl oz) cold water into a pan with the butter. Bring to boil, then quickly turn off heat and slide flour mixture off paper and into pan. Using a wooden spoon, beat mixture until it becomes thick and smooth and pulls away cleanly from side of pan. This should take just a few seconds. Allow to cool until just warm.
3. Beat eggs into mixture, a little at a time, until smooth. At first, the mixture will seem as if it doesn't want to come together, but keep adding a little at a time and beating and it will mix in smoothly.
4. Beat until mixture is thick, glossy and shiny. The mixture should drop off spoon reluctantly when tapped lightly on side of pan. You might not need all the egg.
5. Choux pastry is classically used to make profiteroles.
6. Line a baking sheet with baking parchment. Spoon mixture on to sheet using two teaspoons, or use a piping bag.
7. Dampen a finger with a little water and dab down any points on dough and smooth them.
8. Bake at 200°C (180°C fan) mark 6 for 25 to 30min, until golden brown.
9. Remove from oven and make a pea-sized hole with a skewer on underside of each bun, to release any steam. Return buns to oven for 5min to dry out.
10. Whip cream with icing sugar and use to fill a piping bag fitted with a 5mm (¼in) nozzle. Pipe sweetened whipped cream into choux buns, through hole made during baking. Fill buns until cream begins to almost squeeze out of hole.11 Melt chocolate in a bowl set over a pan of gently simmering water, then, dip profiteroles into melted chocolate, to coat tops.
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