RECIPE: Looking for Cuisinart recipe for cream puffs/ eclairs
yanalg
16 years ago
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lucyny
16 years agoRelated Discussions
LOOKING for: Cream Puff Recipe
Comments (2)This is the recipe that I use: Cream Puff Pastry (Pâté à Chou) from the "Art of Fine Baking" cookbook, by Paula Peck, page 79 ½ cup butter 1 cup water 1 cup sifted flour ¼ teaspoon salt 4 eggs Combine butter and water in a saucepan. Cook over medium heat until butter is melted and mixture is boiling. Turn heat to very low. Add flour mixed with salt, all at once. Stir vigerously until a ball forms in the center of the pan. This takes 3 to 5 minutes. Remove from heat. Add 3 eggs, one at a time, beating hard after each addition. This beating can be done with an electric mixer. The final egg should be beaten lightly with a fork and added gradually. The paste must be just stiff enough to stand in a peak when a spoon is withdrawn. Therefore it is sometimes necessary to add slightly less - or even more - egg than the 4 specified in the recipe. This depends on the dryness of the flour and the size of the eggs. Shape pâte à chou according to instructions below and bake immediately, or refrigerate in a covered bowl up to 2 days. Pâte à chou is baked in a 375 degree oven. Bake until pastries are golden brown and no beads of mosture show. Then stick the point of a small knife into the sides of the pastries. Turn heat off. Leave small pastries in oven 10 inutes longer, large cakes 15 to 20 minutes more. This will allow steam inside to evaporate and help prevent sogginess. Makes approximately 90 small puffs, or 25 medium-size puffs. To Make Cream Puffs: Fit pastry bag with a large, round No. 9 tube. On a lightly greased baking sheet, press out high mounds of pâte à chou about 1¼ inches in diameter. These will swell and puff in the oven. Bake 40 to 50 minutes, or so until no moisture is evident on the golden-brown puffs. Stick the point of a small knife into the sides of each puff 2 or 3 times. Turn off oven heat. Leave puffs in oven for15 minutes more before removing. To Make Tiny Puffs: Use a plain, round No. 7 tube. Press out small mounds of pâte à chou, equal to a scant teaspoon. Keep the little rounds as high as possible. Bake 25 to 30 minutes. Stick point of small knife into sides of each little puff once or twice. Turn off oven heat. Leave puffs in oven for 10 minutes more before removing. Puffs can also be shaped with 2 spoons as is done with drop cookies. Take care to keep mounds high. ------------------------------------------- After placing on the baking sheet, and the mounds have points at the top....they can be smoothed down, gently, with a wet finger. I made them for my grandson's christening and filled them with Bavarian Cream. There were a few left over, so my DIL put them into the freezer, and when we took them out they were ice cream filled puffs....See MoreLooking for T&T recipes for homemade ice cream/sorbet/gelato
Comments (14)We have a hand-crank Donvier we got when we were married in 1995 that is almost constantly in use from about the 4th of July to mid-September. (The brand-name one is overpriced. Get a clone, which can be had for under $20 on sale.) DH wants an electric and I may get him one for his birthday (which is 2 days after Christmas LOL) if end-of-summer sales yield any REALLY good prices on reliable machines. Here's the base recipe we use, from the Ben & Jerry's book... I don't think you could GET any simpler, and it's surprisingly good. We pretty much never use a custard base because our kitchen is not air conditioned, and diddling around making custard in a 90-odd degree kitchen is officially Not Worth It in our book. For a 1 quart ice cream maker, combine 1 can sweetened, condensed milk (many of us remember it as "Eagle milk") with 2 cups light cream, a splash of vanilla extract and a pinch of salt. Do NOT leave out the salt! Stir well, chill at least 2 hours before putting in the ice cream maker. You can substitute full-fat ("cream top") vanilla yogurt for half the cream but it doesn't really save you much calorically, just does interesting things to the flavor and can make you feel a little virtuous LOL! Lower-fat yogurts give a strange chalky texture and unsweetened yogurt makes for very sour product. (Found from unpleasant experience that just chucking a quart of yogurt straight from the container into the ice cream maker, no matter how yummy it is normally, does not make nice frozen yogurt, oh no not at all!) There's a simple plain base, now start playing... A super easy way to get a delicious fruity flavor ice cream is to substitute 1 cup of a good strong jam for 1 cup of the cream. (I don't recommend doing both jam and yogurt and eliminating all the cream. The result came out... the only word I can find for it is "stretchy".) The jam concentrates the fruit's flavor; warm "seedy" jams like raspberry or blackberry until they're liquidy and push them through a strainer if you don't want to be picking seeds out of your teeth for days. If you want fruit pieces, line a cookie sheet with the nonstick foil or baking parchment (or a Silpat if you're blessed with one), spread out a layer of finely chopped fruit with the pieces not touching, or minimally touching, and freeze rock solid. Add the fruit pieces at the very end of churning. Toast any nuts you wish to add for a stronger, "nuttier" flavor; and grating frozen chocolate bars on the largest holes of a grater (use an oven mitt to hold the chocolate so your body heat doesn't melt it) gives a better result IMO than using chocolate chips, even the mini kind. If you want to use something like butterscotch chips, freeze them and break them up in small batches in a food processor on "pulse". Good use for one of those mini-chopper types. Remember that your liquid ice cream/sorbet/yogurt mixture has to be almost sickeningly-sweet in its unfrozen state to taste "normal" as a finished product - the cold numbs your taste buds so all the flavors have to be STRONG. Oh, and filling the churning chamber more than about 2/3 full, 3/4 at the most, can be a recipe for a Big Sticky Mess. So don't do it. Honey-sweetened ice cream does not store well more than 24 hours - it gets crumbly and weird-textured, so if you want to do something with honey, have enough people around to scarf it down within hours of curing. Alcohol will interfere in the solidifying process so if you really load it up even with an overnight cure you may not get more than a "soft serve" texture. We bought a whole slew of nice little (not quite 1/2 cup) lidded plastic containers into which we portion the ice cream while it's still in the "soft serve" state. Pop them in the freezer and in 4 hours it's solidified enough to have the proper ice cream "mouthfeel", although I like 8 hours' curing time. If we don't pre-portion it DH will go WAY overboard! Oh, and the famous Mark Bittman/New York Times "eggless ice cream" was IMNSHO utterly REVOLTING....See MoreIce cream recipes, please!
Comments (29)Here's an interesting one that I haven't yet tried, but we almost finished up the chocolate sorbet tonight, so I think this one might be up very soon! I found the main ingredient up in the Sonoma area (wine country) in Northern CA. This brand has a sweet, lovely taste. If you can't find it in your town, they do ship! They're a small family company too. Verjus Mint Sorbet Verjus is the tart, unfermented juice of unripe wine grapes. Verjus (pronounced Vair-Zhoo) literally means "green juice." It is an elegant and delicate alternative to both vinegar and lemon juice in cook. Because this sorbet is made from verjus, it goes well with wine. Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas. ________________________________________ 1 cup sugar 2 cups water 1/4 cup fresh mint leaves 1 1/2 cups Verjus* 2 tablespoons vodka * Verjus is found in specialty or wine stores. To learn more about Verjus, check out my web page HERE. In a medium saucepan over medium heat, combine sugar, water, and mint leaves. Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer 5 minutes. Remove from heat; place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint leaves). Add verjus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature. NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings. Here is a link that might be useful: My Verjus choice...See MoreJasdip's Turnip Puff - Recipe - Delicious
Comments (12)Rutabagas are so good, but we don't eat them often because they're so hard to peel. Plus the put that wax on them and that sure doesn't help. My DSis#1 told me an easy way to do it, so I'm sharing. Line a microwave save bowl with two layers of plastic wrap. Put in the rutabaga and cover lightly with more plastic wrap. Cook until you can stick a knife into the middle (she cooked 2 and it took 15 min.). Remove from microwave, let cool until you can handle easily, cut in 1/2 and let rest cut side down until completely cool. Then the peeling comes right off....See Morelindac
16 years agoyanalg
16 years agolucyny
16 years agolindac
16 years agoVirginia7074
16 years agoyanalg
16 years ago
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