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My cream puffs (pics)

16 years ago

They did turn out well. I didn't fill the lemon cream until 30 minutes before leaving the house so no soft puffs at all. I tried to make it more festival by using green cream cheese and red sugar sprinkles but the red turned orange after a while so they looked a bit weird. Next time instead of trying to be fancy I will just use powdered sugar.

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Comments (16)

mst___
16 years ago
Those turned out great. I bet they taste good too!
dirtgirl07
16 years ago
How cute is that!! They're great!
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RECIPE: Looking for Cuisinart recipe for cream puffs/ eclairs
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Profiteroles Here's one that uses a food processor Copyright, 2004, Barefoot in Paris, Barefoot Contessa 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
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LOOKING for: Cream Puff Recipe
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Comments (2)
This is the recipe that I use: Cream Puff Pastry (PÃ¢tÃ© Ã Chou) from the "Art of Fine Baking" cookbook, by Paula Peck, page 79 Â½ cup butter 1 cup water 1 cup sifted flour Â¼ 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 pÃ¢te Ã chou according to instructions below and bake immediately, or refrigerate in a covered bowl up to 2 days. PÃ¢te Ã 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 pÃ¢te Ã chou about 1Â¼ 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 pÃ¢te Ã 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.
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cream puffs--help, please
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Comments (5)
I make cream puffs A LOT, :) If they fall, you are not baking them long enough - or you live in an extremely humid area. Here is my method: Boil 1 cup water with 1 stick real butter. Add 1 cup all purpose unbleached flour and stir in until it forms a ball - I use a silicone heat safe spatula. I mash the ball around a bit to make sure all the flour is incorporated. Remove from heat for 10 minutes (set a timer!) I then toss the mixture into my KitchenAid with the paddle attached. I beat one egg in at a time, scrapping down the bowl if needed. Beat each egg in well - 4 eggs in all. I heat my oven to 400Âº and line my baking sheet with parchment paper. I use a large size cookie scoop (just a bit smaller than an Ice cream scoop) to portion out the dough. I usually get around 15 at that size. I also like to make them in a smaller size using a regular sized cookie scoop. I can get almost 40 at that size. I usually bake them at least 30 minutes. Maybe a bit longer for the large size. Every oven varies - you cannot bake them for an exact time - go off of color and feel. You want them a deep golden brown.
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Success: cream puffs
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Comments (10)
Lemony Cream puffs, it's a Mr Food recipe. I followed the recipe exactly for making the cream puffs, but made up my own lemon cream. Used parchment paper when baking. Took 40 minutes in my oven. After they cooled, I lined an air tight container with paper towel on bottom, 6 cream puffs, topped with another paper towel, 6 more puffs, topped with another and then covered, and stored overnight in refrigerator. Took them out this morning, filled them, and put back in refrigerator until serving time. My version for lemon meyer cream Bought the Royal Meyer instant pudding, and mixed it with 8 oz thawed cool whip. NO MILK!!!! Mix thoroughly, it will be soupy, but thickens in the refrigerator. NO MILK! I added a few drops of yellow food coloring.
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caliloo
16 years ago
Very cute idea. How long did you bake the necks? Did they go a lot faster than the puffs themselves?

Alexa
rachelellen
16 years ago
Oh, lovely! Sixteen swans a-swimming! Er, that's not quite right, is it?

I wonder if you could drip a bit of red food color into powdered sugar as it was being spun in a blender for next time? Hmm. The liquid type might make it cake up. Perhaps some of the professional stuff cake decorators use.

In any case, great job!
doucanoe
16 years ago
Those are really cute! Haven't made cream puffs in eons...

Linda
gldno1
16 years ago
Those are fantastic. I could use one right now with my coffee!
BeverlyAL
16 years ago
Love cream puffs and those are gorgeous!

Beverly
User
16 years ago
I love cream puffs too. Yours look perfect.

Ann
User
16 years ago
Yum!

I love cream puffs. Haven't had them in ages.......now you have me craving one.
althetrainer
Original Author
16 years ago
Thanks everyone! Those were pretty fun to make. The puffs were a bit soft (wanted to keep the pale swan color) in the beginning and thanks for Linda and Barnmom's advice I dried them a bit in the oven and they firmed up without getting too brown.

Alexa, I baked the necks for somewhere between 3 - 6 minutes. Each batch was difference. Strange isn't it. But I did have to keep an eye on them. Once they began to brown they REALLY brown!

Rachelellen, yeah the number was a bit odd LOL. I will have to make them smaller next time to fit in more! I have tried different ways to do the red color but didn't seem to get a hang of it. I used red food coloring with cream cheese but it turned out PINK! So I used red sprinkles but the acid of the cream was what turned the red sugar into orange. I sent hubby to the store to get some red and green fruit roll-ups (to make scarfs for the swans) but he had never seen them and came home empty handed. Poor man! LOL
dcarch7 d c f l a s h 7 @ y a h o o . c o m
16 years ago
We don't like to look at Canadian geese. LOL
Here in NY they are making a mess and they attack people. They are taking over golf courses.

Is that Calgary snow on them? :-)

I am a sucker to anyone spending a little effort to make food fun and good looking to eat.

Thumbs up. :-)

dcarch
althetrainer
Original Author
16 years ago
Oh New York! I often wonder where our geese go during the winter months! LOL

If that's Calgary snow on the swans they would be 6 feet under by now! LOL We have so much this month that a lot of us can't even get the car out of the garage!

Bad weather makes good baking days at home. Gonna love the wonderful aroma in a oven-warmed kitchen. The only downside of making good looking delicious food is that I tend to treat myself one too many! :^)
dcarch7 d c f l a s h 7 @ y a h o o . c o m
16 years ago
"---- LOL We have so much this month that a lot of us can't even get the car out of the garage! ---"

When I was in Calgary, I was thinking that the Canadians were not so smart. Why did they need an electric outlet at every parking stall? Why? Can't they remember to charge up their batteries before they drive?

I found out why after I put the key in and tried to start the engine.

dcarch :-)
BeverlyAL
16 years ago
No Al, all of them do not go to New York. We have more than our share In Alabama. I remember when I was a girl, watching them fly across our sky in formation and being told they were flying south for the winter. Now they come here and stay on our ponds, I suppose due to Global Warming. (No, this is not a political statement of ANY kind) I don't have any idea what has caused it to be warmer here, just that where I live it is colder than it used to be in the winters, perhaps just a cycle the earth goes through. I just know that it is, and I guess Canada geese know too.
althetrainer
Original Author
16 years ago
LOL dcarch and beverlyal! I guess some of our geese want to experience the Big Apple cultures while others love southern cuisines.

Can't blame the geese. With the current temperature of -38C I wouldn't mind heading south as well. LOL
rachelellen
16 years ago
Oh, the scarves would have been so fun!

In any case, they looked wonderful and I'm sure they were the talk of those who ate them.

Heck, they were talked about in my house, as I ended up describing them to my husband, and I didn't even get to eat one!! :D

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