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Cream Puffs Recipe Demonstration - Joyofbaking.com
beans dumb
hi I'm Stephanie you were scared joy
making dot com today we're going to makecream pops
a cream puff is a small mound of shoepastry that we split in half
and fill with lots of whip cream soughtto begin
preheat your oven to
degreesFahrenheit which is two hundred degrees
Celsius
and you will need a baking sheet and youcan either online or with the
a piece of parchment paper like I'vedone here or you could just lightly
butter it or spray it with one of thosenon-stick spray
now to make sure pastry this is a littledifferent
typeof pastry we are first going to cookit on the stove
and then we're going to bake it in theoven so to begin
I'm in just a small bowl place I have acop
have the
grams I'm white all-purposeflour you may know that is plain flour
and then add to that just a happenteaspoon
granulated white sugar and a quarter vidteaspoon shot
and either whisk it like I'm doing
here on or you could sifted
together and and just
but that aside and then in a saucepan
you will need half a cop the $220million urs adjust
water plain water and decor
up buttercup which is four tablespoons
grams
up Potter and have your butter at roomtemperature and cut it into small pieces
like I've done here because then it willmelt faster
because what we are going to do is some
bring the water to a boil but we want tomake sure is that the batter
melts before the water boils because wedon't want too much about poration
up the the water because that willaffect
the consistency up the dough such put on
medium-high heat and just heard everyonce in a while
and just bring your water to a boil okay
sonar water is boiling sought to stem
remove from the heat and then I like touse a wooden spoon
just at all your flower all at once
and then just stirred you can see acairo bit of a mass here
has when you first at it skied stirring
and then what we're gonna do was put itback on the heat
over medium heat and we're just gonnacook this
stirring all the time for a minute ortwo
until it time becomes a nice moose
wallop do all that comes away from thesides in the pants
I'm
evaporate you know get rid a better thewater get a nice smooth ball of dough
so to come away from the sides informantdial
and you will you'll probably notice ahabitat for film
a flower on the side
the court flower on the sides and bottomup and that's
very normal just keep stirring
because what we want is a little lovethe water to come out
because so it will absorb going to beadding a
so well it will absorb the a
nicely King their ego
okay
so there we have a nice nice and smoothso
take that off the heat and then if youhave an electric stand mixer like I'm
using here
just damn fitted with the paddleattachment
or you can use a hand mixer or
you can even do this some by hand justwith a wooden spoon in a bowl
now what I'm going to do is just time
we want to add beaten I'm a absurdbeaten egg
to the dough so we wanna call the doughdown just a little too its lukewarm
so you can just leave it in the in thebowl and let it cool off by itself
or what I wanna do is just I'm turn themixer on low
and that way to cool release a steam andit will cool it down
and it takes like a minute having yourmixer on low speed
okay so you can do is just kinda feel it
just see
just too warm so we're going to do isadd
to lard and then take 2 large eggs hamat room temperature and just slightly
with them
break come up and we're gonna ask this
slowly with the mixer running and havethe beaten egg and then we're going to
just keep eating too we get a nicesmooth and thick paste
now new don't wanna just to have yourmixer on just
at all the a all you know you gotta payattention to what you're doing
because what we want is a nice smooththick
paste so alright what I do was
add most to the a and then I checked theconsistency which I'll show you
because you don't want it to fan youdon't wanna too thick
a nice I'm round popped
job cobalt mounds a pastry
kept at the right amount Friday
so what I'm going to do have your mixeron and watching notice
as it when you start adding the beatenday
the %um the dole camp come apart
me just keep beating just keep addingthe a and then I'll come together and
then form a nice
pic pay so don't worry if it starts tallbreak apart on you
I do this just think I'll show you tosee how it's kind of
mostly look herds sup
that's the way it's gonna lot frankly
keep feeding
sorry I'm just gonna show you the Losthe stage is here so you'll now
see ever added almost see all of theache
but see what it's like it's still kindarough
some gonna be did a little more webelieve that
the the little bit a big I have left I'mjust gonna
keep beating this total smooths overthere
okay so here we are
point show you again
now this is a little thick
say kinda far we don't want it we wanteda little thinner than the app
so I am going to add the rest that a
it's hard to know how much exactlybecause if your flower and then
when you cooked it on this on the stoveyou don't know how much the water
I evaporated and that will affect howmuch beaten egg
you add so
just take a look at that works good
so it did take it to
XE were kind of like this is what you'relooking for
falls from the spill but cutter the
beater but kinda stays in and false signout to strand you don't have to do this
at home but I'll just transfer to a bowlsink see what I'm doing here
so this say that's what you're lookingfor
just takes a little practice but
you know what even if it's not perfectI'll still tastes great
so don't worry about it so now
some people like to put the
a shoot a story and a pastry bag andthen height
the mounts you can do that and that wemake sure they're nice
for perfect now I'm just going to use tospence ever going to do I'm
do
mounds so I'm doing
four rows
strike in Macon surrounds you can
and space some a little a couple inchesapart
okay sup had
simple enough so now what we're gonna dois brush
the ship a string
with the low beaten egg whites allearlobe beatnik so what I have just one
large a
to the wire which we can use a forklift
risk it helps with brown and nice gloss
to their top suffer share pastry so thanwith a pastry brush
just brush now what you can do as you'redoing this you can kinda
smooths out your pastry the addedbenefit of doing this
take your brush in and if it's a littleragged just
you could fix up the to the look up here
pops here once am doing
okay so now we're gonna bake the
cream puffs now the important thing is
that first were baking it at a hightemperature
so that the parks will rise quickly andthat sets the structure
and then we're going to lower the heatand bake them for quite a while
and that will make the outside nice andcrisp enya and then try out the insides
so
minutes at
degrees and then
drop your temperature down to 350degrees Fahrenheit which is a
degree
Celsius and bake them
on other line
minutes are Justin
until they're like nice amber gold color
and nice and crisp
okay saw cream pops or perhaps I shouldsay
they look done you can see there areally nice
amber color even and what you're lookingfor even with the cracks
those are also amber car you don't wantthem right but
as you if you've ever made
these parts before sometimes they lookedon
but they're not inside you want them dryand site so what I do at a
at the end up say
minutes and if theylook
done what I do is break one in half
now once you've made I'm cream puffs alot you may not have to do this but
especially at the beginning so I'llthere
they're pretty dry but there is a littlebit
just a little now if they were reallywet inside what I would do is put them
back in the oven for another five to 10minutes
minor just a little so what i do is iturn the oven off
and then I'm I'm don't take a sharpknife
and then I make a little cut neitherside
just about where you're going to cutthem in half to spot them
to fill with cream and then what I'mgoing to do is put them back
in the event with the event turned offwith the dark with the door slightly
ajar
and I'm gonna let them cool in there andthen they'll continue to dry out so that
the inside school
nice and dry but you wanna make surethat you cook these long a nap because
some people have emailed me about
they take them out and they flattenedand that's if you have not bake them
long enough
now if you find a over brown is
your like before the
minutes is up ifyou find that they
are browning too much just turn youroven down because maybe robbins
arm Aloha is I mean everybody's I was sodifferent
gotta kinda work with that so
I'm gonna put them back in the eventjust let them mom call of in their
with the to door slightly ajar
so now while I rush to pastry is stockcooling
we're going to get our cream already tobe whipped
so in your mixing bowl place one copthat's
million urs
up heavy cream I'm make sure its heavycream for heavy whipping cream
you may know that is double cream andthat screen that when we
when we beat it it will whip to stiffpeaks
and then I'm going to sweeten it I likeabout a tablespoon and a half
have on granulated white sugar you coulduse powdered sugar as well
and if because I like my cream ask white
sweet for cream pops you can vary thatmore last
and then I'm going to add just a happyteaspoon
have pure vanilla extract get a littleflavor so really what we're making a
chantilly cream
and then just stir that to mixeverything together
now I'm doing as they headed timebecause what we're gonna do is port
the mixing bowl the cream and our wirewhisk
in the refrigerator you wonder there forat least
minutes
chill it for at least
minutes or evendo it a few hours because if everything
scolded for bowlers cold in our wirewhisk and everything
the cream will allow I'm be better to
nice stiff peaks so I'm just going toput this in the fridge
to chill so now we're ready to fill ourcream pops
so on first you need to cut them in halfso just take a sharp knife
disco
likes home cut all the way through nowif you find that there's still a little
moist
dole if there's a little don't worryabout it
just damn with your fingers are theknife
just just remove that just put it aside
and they'll be fine and then cream pops
need damn powdered sugar on top you mayknow that's confectioner I censure
so just put it in a small strainer and
I like lots
budgets
thanks all
no and then
we need to whip cream so make sure ifit's
lol said it should be you should chillyour bowl your and you're out with
for both
minutes at least Can Am
I'm just going to beat it on medium-highspeed until
of stiff peaks
okay their rehashed
I step th kept looking for work
so now I'm
a few things some people if you wantyour out
cream popped ever really Chris the a thepastry be really crisp then I would feel
the cream pops just shortly beforeyou're going to Sir
now personally I like to fill them acouple hours before
cuz I like the the pastry to I'm
softened just a little now it's just apersonal choice
so if you want to do that the way I likeme I just
probably go two hours before I'm gonnaserve I feel them and then I just put
them in the fridge
so either way now I'm I like lotsa creamso just take the bottom
half in just fill it with green you canjust do with the spoon
and much or as little as you like
and top thanks I'll
or if you want to get more fancy you can
I've just put in a a star tip
into a pastry bag this is just adisposable plastic twine
you could even just use a ziploc bag aswell
and then I'll just put some cream intheir
squished
cream down I'm you want to get the airOTA
year-round pastry bag and then justtwist
say and again
gilmore fancy is you
see sometimes
I like to put even them like someraspberries are
or slices the strawberries in there it'salways very nice
there you go cream pops
so until next time I'm Stephanie
or scheme joy baking dot com beans
dunes
dumb
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