Cream Puffs
Cream Puffs Recipe - Authentic French Dessert
Introduction
Cream puffs are a delightful and light pastry that can be filled with a variety of sweet or savory fillings. They are perfect for special occasions or as a treat for yourself.
History
Cream puffs have been around for centuries and are believed to have originated in France. They were first mentioned in a French cookbook in the 16th century and have since become a popular dessert around the world.
Ingredients
- 0.5 cup of butter
- 2 tbsp of cream of tartar
- 1 cup of boiling water
- 1 cup of sifted all purpose flour
- 0.25 tsp of salt
- 4 eggs
How to prepare
- Melt the butter in boiling water.
- Add the flour, salt, and cream of tartar all at once.
- Stir the mixture.
- Cook until the mixture forms a ball that doesn’t separate.
- Remove from heat and try to give the dough a "stretch" by scraping it across the pan as you stir.
- Beat in the eggs, one at a time, until smooth.
- The dough should be stringy.
- If it does not stretch when pulled, add a few drops of water.
- Drop spoonfuls of the dough onto an ungreased baking sheet.
- Bake for 20 minutes in a preheated oven at 425°F (218°C).
- Let the baked goods cool.
- Cut off the tops and fill with custard or desired filling.
Variations
- Add cocoa powder to the dough for chocolate cream puffs.
- Fill cream puffs with ice cream for a decadent dessert.
- Top cream puffs with a caramel or fruit sauce for added flavor.
Cooking Tips & Tricks
Make sure to cook the dough until it forms a ball that doesn't separate to ensure the right consistency.
- Beat in the eggs one at a time to ensure a smooth and stringy dough.
- If the dough doesn't stretch when pulled, add a few drops of water to achieve the right texture.
- Let the baked cream puffs cool completely before filling to prevent the filling from melting.
Serving Suggestions
Cream puffs can be served as a dessert with a dusting of powdered sugar or a drizzle of chocolate sauce. They can also be filled with whipped cream, pastry cream, or savory fillings like chicken salad.
Cooking Techniques
Be sure to cook the dough until it forms a ball to achieve the right consistency.
- Beat in the eggs one at a time to ensure a smooth and stringy dough.
- Bake the cream puffs at a high temperature to achieve a light and airy texture.
Ingredient Substitutions
Margarine can be used instead of butter.
- Baking powder can be used instead of cream of tartar.
Make Ahead Tips
Cream puff dough can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Baked cream puffs can also be frozen and reheated in the oven before serving.
Presentation Ideas
Cream puffs can be arranged on a platter and dusted with powdered sugar for a simple and elegant presentation. They can also be served on individual plates with a drizzle of chocolate sauce for a more decadent presentation.
Pairing Recommendations
Cream puffs pair well with a cup of coffee or tea for a delightful afternoon treat. They can also be served with a glass of champagne or dessert wine for a special occasion.
Storage and Reheating Instructions
Baked cream puffs can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 1 month and reheated in the oven at 350°F (177°C) for 10-15 minutes before serving.
Nutrition Information
Calories per serving
Each cream puff contains approximately 120 calories.
Carbohydrates
Each cream puff contains approximately 10 grams of carbohydrates.
Fats
Each cream puff contains approximately 6 grams of fat.
Proteins
Each cream puff contains approximately 3 grams of protein.
Vitamins and minerals
Cream puffs are not a significant source of vitamins and minerals.
Alergens
Cream puffs contain eggs and wheat, which may be allergens for some individuals.
Summary
Cream puffs are a delicious treat that are relatively low in calories but should be enjoyed in moderation due to their fat and carbohydrate content.
Summary
Cream puffs are a delicious and versatile pastry that can be enjoyed as a sweet or savory treat. With a light and airy texture and a variety of filling options, they are sure to be a hit at any gathering.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for cream puffs. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy little kitchen. Margaret was known for her baking skills, and I always loved learning new recipes from her.
On that particular day, Margaret had decided to make cream puffs, a delicate and delicious pastry that I had never tried before. As I watched her expertly measure out the ingredients and carefully fold the batter, I knew that I had to learn how to make them myself.
Margaret graciously shared her recipe with me, explaining each step in detail and offering tips and tricks to ensure that the cream puffs turned out light and airy. I eagerly took notes, soaking in every bit of information like a sponge.
The next day, I gathered all the ingredients and set to work in my own kitchen. I carefully followed Margaret's instructions, feeling a sense of pride as I watched the cream puffs rise in the oven. When they were finished baking, I couldn't resist sampling one right away.
The first bite was pure bliss - the pastry was crisp and golden, the cream filling was light and fluffy, and the whole dessert practically melted in my mouth. I knew that I had discovered a new favorite recipe, one that would become a staple in my own kitchen.
Over the years, I continued to perfect my cream puff recipe, tweaking it here and there to suit my own tastes. I experimented with different flavors for the cream filling - chocolate, vanilla, coffee - and even added a drizzle of caramel or a sprinkle of powdered sugar for an extra touch of sweetness.
I shared my cream puffs with friends and family, who raved about how delicious they were. They couldn't believe that I had learned to make such a delicate and elegant dessert, and they begged me to share the recipe with them.
I happily obliged, passing on Margaret's recipe and my own adaptations to anyone who asked. I loved the joy that my cream puffs brought to others, and I cherished the memories of baking them with Margaret in her cozy kitchen.
As the years passed, I continued to hone my skills in the kitchen, learning new recipes and techniques from a variety of sources. I collected cookbooks, attended cooking classes, and even traveled to different countries to learn about their culinary traditions.
But no matter how many recipes I tried or how many new dishes I learned to make, the cream puff recipe that Margaret had shared with me remained a favorite. It was a reminder of the simple pleasures of baking, of the joy of sharing delicious food with loved ones, and of the enduring power of a good recipe.
Now, as I sit in my own kitchen, surrounded by the familiar scents of butter and sugar, I can't help but feel grateful for the day I stumbled upon that recipe for cream puffs. It has brought me so much happiness over the years, and I know that it will continue to be a beloved part of my culinary repertoire for many more years to come.