Project: Cream Puffs

I scream, you scream, I scream Puffs!

Yes. I love these little yummy desserts. I found this recipe waaaaaaaay long ago, back when I still haven't had this blog. So, I decided to make them again, after a year of longing for these little treasures. I have to warn you, making these requires a lot, I mean a LOT of arm work. Work out before eating this dessert. You will need to have someone work with you in case your arm gives out. BUT, when they bake and fill your kitchen with its heavenly smell, it is all worth it. I will be giving three different filling recipes for the cream puffs, so you can have options of what cream fillings you can put in these little monsters. And, you will need a piping bag. You can grab these cheap ones at your local groceries, or use a Ziploc bags, but make sure not to squeeze it too hard.

Here is the recipe:

Recipe 1: Choux Pastry:

 

Ingredients:

1 Cup Water

 6 Tablespoons Butter

 1 Teaspoon Sugar

 1 Cup Flour, Sifted

 3 Large Eggs, slightly beaten

1 Egg Yolk

1 Tablespoon Water

Parchment paper to line the baking sheet

Procedure:

1. In a saucepan, combine water, butter, and sugar together. Put in medium heat, wait for it boil, then turn the stove off. Preheat oven to 400 degrees.

2. Put the sifted flour into the pan, mixing with a wooden spoon. This is when the arm work starts. You will need to mix it with a wooden spoon until a dough is formed.

3. In medium heat, put the saucepan back and continue to mix it until it it slightly shiny and almost forms  into a ball. The dough must look like it's not sticking to the sides of the pan.

4. Turn off the stove and put the dough in a bowl. Mix the dough until it is slightly cooled (About 3 minutes) ** Make sure to do this or the eggs that will be in the next step will cook if the dough is not considerably cooled before.**

5. Mix 1/3 of the beaten eggs into the dough, and mixing it well until the dough becomes tight. Put the other 1/3 of the eggs and mix it until the dough becomes tight again. Repeat this for the last 1/3 of the egg mixture.

6. Put the dough in a piping bag and pipe it in a baking sheet line with parchment paper. 

7. Place the baking sheet into the oven for 15 minutes. Then, lower the temperature to 350 degrees and bake for another 27 minutes.

8. Take out the puffs and let it cool.

Recipe 2: Cream Filling # 1: (The Hard version)

Ingredients:

5 Tablespoons Sugar

2 Tablespoons Flour

250 ml Milk

2 Egg Yolks

1 Tablespoon Butter

1 Teaspoon Vanilla Extract

100 ml Heavy Cream

Procedure:

1. In a saucepan, combine the egg yolks, 2 tablespoons sugar, flour, milk, butter, and vanilla. Cook in low heat, stirring frequently. Cook until the mixture becomes thick and when you can see the bottom of the saucepan when you stir the mixture. Chill.

2. After the mixture has been chilled, whip the heavy cream and the rest of the sugar in a bowl.

3. Fold in the cooked mixture into the whipped cream. Chill until ready to serve with the puffs.

REMINDER:

This recipe will require you to have an arm workout for about 20-25 minutes. The cooking will take that long as you are cooking it in low heat. If you are looking for a custard texture kind of cream filling, this will be your recipe.

Recipe 3: Cream Filling # 2: (The Easy version)

Ingredients:

2 Cups Cold Heavy Cream

2 Tablespoons Sifted Confectioners Sugar

Procedure:

1. Beat the heavy cream until loose peak

2. Sift the sugar into the cream. Beat for 30 seconds.

This recipe will result into a light, and fluffy cream filling.

Recipe 4: Cream Filling # 3: (The Edited Version)

Ingredients:

2 Cups Cold Heavy Cream

2 Tablespoons Sifted Confectioners Sugar

1/2 Cup Chocolate chips

Procedure:

1. Beat the heavy cream until loose peak

2. Sift the sugar into the cream, beat for 30 seconds

3. Melt chocolate chips

4. Blend melted chocolate chips into the cream.

 Recipe 5: Ganache

Ingredients:

1/4 Cup Chocolate Chips

1 Tablespoon Heavy Cream

Procedure:

1. Combine the chocolate chips and the heavy cream.

2. Melt the mixture in microwave for 30 seconds. Mix well until the the ganache is creamy and shiny.

ENJOY! Happy Baking!