Friday, May 24 2024

Chantilly cream puffs are mouth-watering and refined pastries.

Little clouds of choux pastry that you can make at home by following my recipe.


The process is not complicated and the result repays the attention needed.

 

 

 

For approximately 18-20 cream puffs

INGREDIENTS:

  • 1 cup of water
  • 7 tbsp of butter
  • 1 tsp of salt
  • 1 tsp sugar
  • 1 cup+2 tbsp of all purpose flour
  • 5 eggs
  • 1 ¼ cups of heavy cream
  • 2 ½ tbsp of powdered sugar

 

 

It starts with a mixture of water, butter and flour that requires a first baking on the stove and a second in the oven.

For best results, the choux pastry should be smooth and velvety so that it can be perfectly distributed on the baking sheet, resulting in evenly shaped puffs that are easy to fill.

Because of its neutral flavor, choux pastry pairs deliciously with lightly sweetened whipped cream: so a simple Chantilly is ideal.

Finally, how to fill them?

By cutting off the top cap of each cream puff and filling them with Chantilly with the help of two teaspoons or a pastry bag.

Alternatively, you can leave them whole and make, with the nozzle of the pocket, a small hole at the base of the cream puffs.

 

METHOD:

To prepare the chantilly cream puffs, start by making the choux pastry. In a saucepan, heat 1 cup of water with the salt, sugar and butter.

Once the butter has completely melted, add the flour all at once and stir vigorously to absorb it.

Cook the mixture, continuing to stir with a hand whisk, until it is smooth and firm and pulls away from the sides of the pan.

Then transfer it to the bowl of the planetary mixer and work it with the dough hook on medium speed.
Add one egg at a time, taking care to wait until it is well absorbed before adding the next.

When you have added all the eggs, add the remaining water, pouring it in slowly, continuing to work the mixture with the leaf until it is perfectly incorporated and the mass is soft and shiny.

Transfer the mixture to a piping bag fitted with a smooth nozzle.

Form the cream puffs with a pastry bag, remembering to space the portions of dough apart, on a baking sheet lined with baking paper.

Transfer to the oven, preheated to 350 F, and bake the cream puffs for 35 minutes.

Remove from the oven and let them cool.

Whip the cream together with the powdered sugar and fill the cream puffs by filling them after cutting off the top cap.

You can use two teaspoons or a sàc-a-poche to do this.

Serve the Chantilly cream puffs immediately.

 

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