Pages

14 April 2016

Cream Puffs - Pate a Choux

Cream Puffs - Pate a Choux / www.delightfulrepast.com

When my English grandmother made her rounds to her children's homes throughout the year, she always made these and they've never been forgotten by any of her grandchildren. The oven never had a chance to cool down when she was in town.

I still remember the first time I made cream puffs. It was a good thing my mother was standing by to give my skinny little stirring arm a break. I've always felt compelled to make them the way my mother and grandmother made them -- by hand -- but I'm still having an issue with my beating arm, so I made these in the food processor.

Most people have no idea how easy these are to make, so when you bring them out your guests will be positively dazzled! That's always fun. You know, when you look all modest and humble, only rolling your eyes when your head is down, thinking "If only they knew!"  

Stir constantly and cook the flour mixture well. It will pull completely away from the sides of the pan when it's done. Set the timer for 10 minutes, and allow the dough to cool for precisely (well, approximately) 10 minutes before beating in the eggs. If the mixture doesn't cool long enough, the eggs will scramble; if it cools too long, the dough starts to set up.

Bake the puffs thoroughly, until very well browned. Then cut a little slit in the sides to vent the steam and put them back in the turned-off oven to dry out. That's really all there is to it. But give yourself a break and make the Vanilla Pastry Cream the day before. Or just whip up a batch of Stabilized Whipped Cream.

Cream Puffs - Pate a Choux / www.delightfulrepast.com

Pate a Choux 

(pronounced pot-ah-SHOO) 

(Makes enough for 20 #40 cream puffs) 

2/3 cup (5.33 fluid ounces/158 milliliters or grams) water
1 stick (4 ounces/113 grams) unsalted butter
1/4 teaspoon salt
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour
4 large eggs (medium, in UK) 


1 Combine water, butter and salt in a 2- to 3-quart saucepan (I use the Le Creuset stainless steel 2-quart saucier). Bring to boil over medium heat, stirring occasionally. As soon as water reaches the boil, reduce heat to simmer and add flour all at once. Beat vigorously with wooden spoon until flour is absorbed and mixture forms a ball. Mash dough against bottom of pan with spoon for about 4 minutes. Remove from heat and let stand for 10 minutes. 

Cream Puffs - Pate a Choux / www.delightfulrepast.com

2 Preheat oven to 450F/230C/Gas8. Line a large baking sheet (I use a 3/4-sheet pan) with parchment paper. 

3 Add dough to food processor work bowl fitted with chopping/mixing blade. Process for 10 to 15 seconds. Add 4 eggs* and process about 1 minute, or until smooth and shiny. Scrape down sides of bowl as necessary. The dough should be shiny, smooth and very thick but not stiff; and it should hold its shape when lifted on a spoon. Use immediately or refrigerate, covered, for 1 to 2 days. Cold dough can be shaped without bringing it to room temperature. 

Note: If you are making the dough by hand or with a hand mixer, add the eggs one at a time, beating well after each addition; beat at least 2 minutes after adding the last egg.

Cream Puffs - Pate a Choux / www.delightfulrepast.com
  
4 Drop dough by #40 scoops 3 inches apart on parchment-lined (or greased) cookie sheet. (I make 4 rows of 5 on my 3/4-sheet pan.) I go over the scoops of dough with a wet finger to smooth out any rough spots. Bake at 450F/230C/Gas8 for 15 minutes, then at 325F/165C/Gas3 for 25 minutes. 


5 Remove puffs from oven; cut a little slit in the sides to vent the steam and put them back in the turned-off oven to dry out, about 20 minutes. Cool on rack to room temperature. Just before serving, split the puffs horizontally (but not in half -- I cut the top 1/3 so that the bottom can hold more), fill, replace tops, ice or dust with powdered sugar. Or you can leave the puffs intact and pipe the filling.


Disclosure: Some posts contain links to my affiliate account at Amazon. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!

70 comments:

  1. *Giveaway Winner Announced* - The winner of the Le Creuset saucier, by random drawing, is Julie (Charulie). Julie, as soon as you send me, delightfulrepast at aol dot com, your name, address and phone number (required by shipper), Le Creuset will ship the pan to you. Congratulations!

    If I don't hear from the winner of the random drawing by 11:59 am Eastern time Sunday, April 17, another drawing will be held and new winner selected from among the original entrants (those who commented before the giveaway deadline).

    This was fun! Watch for more giveaways here at Delightful Repast! In the meantime, follow me on Google and Twitter. You can even use the Follow Me By Email button in the right column.

    ReplyDelete
  2. I have pinned this and at the same time ooh and "aahed." The presentation is so lovely and I enjoyed reading about your training in the art of making Cream Puffs! What a sweet memory,
    made my heart smile.
    You know we are going to have a little ladies get-together in June. I am putting these on my list of desserts!
    Happy Thursday and thank you so much for joining us at TOHOT!
    Jemma

    ReplyDelete
  3. Jemma, thank you so much! All my best childhood memories seem to be about food! Do let me know how you all liked these at your ladies get-together.

    ReplyDelete
  4. We love cream puffs but I've never had them homemade. I bet they just melt in your mouth! I will be at Jemma's house for that get together (we are neighbors in town). Hoping she makes them!! :)

    Happy Thoughts of Home.

    ReplyDelete
  5. Stacey, thank you! That sound like such fun. Do let me know if she makes them.

    ReplyDelete
  6. Jean, I have a terrible confession to make: I just joined Weight Watchers. Nonetheless, you should know I adore my vicarious (calorie-free) visits to your blog.

    ReplyDelete
  7. Jean, I am so very excited!!! I received your notification email and replied a few minutes ago. I sent a second email too. Thank you so much. I can't wait to receive the saucier! Julie / Charilie.

    ReplyDelete
  8. Pauline, that is "a terrible confession" -- too funny! Like Weight Watchers, I'm all for portion control. Notice I make 20 cream puffs out of the amount of dough usually made into 12. So when you're ready to indulge ... :-)

    ReplyDelete
  9. Julie, it was fun for me as well. So excited for you! I'll send them your info, and I'm sure they'll ship it promptly.

    ReplyDelete
  10. I haven't made cream puffs since my beloved passed away, Jean. I'll have to make some soon, in his honor. My mom used to make them all the time, and yes, they really are easy! Yours look beautifully presented on that gorgeous snack set and with the embroidered napkin. Can I come over, please????

    ReplyDelete
  11. Oh, Kitty, I wish you could! And thanks for using the correct name "snack set." For some reason, I had a mental block this morning and couldn't think of it and so called it a cup and plate. Silly me. And I think that would make a lovely post -- cream puffs in honor of your beloved.

    ReplyDelete
  12. Jean, your pastries look delightful. I have never attempted them although I really must. My grandmother was a phenomenal cook and baker and everyone says I take after her. That is quite a compliment for me because I remember how good everything was that came out of her oven. I actually made my first souffle yesterday and it turned out perfectly! I was so pleased because I had always been afraid to make it. Your cream puffs looks scrumptious on your pretty snack set. Thank you so much for linking up with me and enjoy your day.

    Blessings,
    Sandi

    ReplyDelete
  13. Thanks, Sandi. If you like making a souffle, you'll like making these! It's been ages since I made a souffle. Did you make a sweet or savory one? I like both.

    ReplyDelete
  14. I'm so very grateful to you for another wonderful recipe of yours, my darling Jean, I love bigné, actually I love all your so precious pastry recipes, my wonderful friend !

    May your day be blessed with love, sending dear hugs to you, sweetest one,
    with much thankfulness

    Dany

    ReplyDelete
  15. Dany, thank you. It's the sort of dessert that fits rather well with the style of your exceptionally beautiful blog!

    ReplyDelete
  16. Jean, I've already reached out to my baking friend to make these amazing looking pastries. I'm so excited to make them and eat them.

    Thank you so much for the step by step recipe (with pictures) and childhood story.

    ReplyDelete
  17. [Sorry, I posted this on last week's blog earlier today (and saw your reply), so here it is again in the right column]
    Alas, when they passed out subtle and nuanced tastebuds, I was out of town. Creampuffs are like a gateway drug to get me to éclairs where the filling gobsmacks you with its sweetness. Yes, crass is the word to describe my tastes. That said, I believe you got the excess of what I missed. Airiness and dryness with a molecule of sugar is what I get from a creampuff. The antonym (if not antidote) would be a Krispy Kreme vanilla donut (DoNot, if your tastes run to creampuffs), preferably where the pastry chef pounded on the south end of the cream injector to get a double dose inside the thick, chewy shell (a.k.a. sponge-for-grease). I hang my head in shame...

    ReplyDelete
  18. Oh my.
    Cream puffs.
    They look heavenly and your memories of your grandmother are as well.

    Thank you for sharing this Jean.
    This post is wonderful.

    Laura
    White Spray Paint
    TOHOT.

    ReplyDelete
  19. Melissa, thank you! I'm so glad you and your baking friend are going to make these. If there's anything in my directions that's unclear (or left out entirely), let me know.

    ReplyDelete
  20. Thanks, Marilyn. I'm sure you'll make gorgeous cream puffs! Thanks so much for the Pins and shares.

    ReplyDelete
  21. Sully, thanks for getting it into the right column!

    ReplyDelete
  22. Dear Jean:
    I have made cream puffs as I always served them for events at my store. The one thing I learned is never to double the batch - always make a second batch separate (only for serving lots of folks of course). Yours look delicious and your recipes are always wonderful!

    ReplyDelete
  23. Laura, thank you! I adored my grandmothers (one English, one Southern), so they get mentioned quite a bit here on the blog.

    ReplyDelete
  24. Thanks, Bernideen. And that's good to know about the double batch. I don't ever need to make more than one batch, but my mother used to "cook big" and, now that you mention it, she never doubled the recipe either. Hmm ... I hadn't thought of that. Thanks for the tip!

    ReplyDelete
  25. How delightful to see the photos of the 'puffs' being made and made.
    I used to make these years ago, and eat them too - just delicious.

    ReplyDelete
  26. Thanks, Margaret. Every once in a while I take the time to take photos of the steps. Glad you noticed!

    ReplyDelete
  27. We love puffs, but haven't had one since I was trying to cut down the carbs and calorie...now you have me crave one for the breakfast!

    ReplyDelete
  28. Thanks, Angie. I'll have to figure the calorie count on these!

    ReplyDelete
  29. I have always wanted to try making cream puffs! And you make them look so easy, I really have no excuse! Yours look amazing.

    ReplyDelete
  30. That's the spirit, Cathleen! Just do it! Let me know how it goes, okay?

    ReplyDelete
  31. Oh, how I would love to taste one (or two or three) of these! No matter how much weight I gain, my arms are still skinny so I had to laugh when you said "your skinny stirring arm!" Wishing you a wonderful weekend.

    ReplyDelete
  32. Thanks, Mildred. And just so everyone knows, my stirring arm is no longer especially skinny!

    ReplyDelete
  33. Oh, my. These look delightful!
    Annie from ~McGuffy's Reader~

    ReplyDelete
  34. Thanks, Annie! I have some of the pastry shells in the freezer, so it'll be a snap to put a "fancy" dessert on the table on short notice!

    ReplyDelete
  35. Sweet Marilyn, thank you sooo much! I really appreciate your social media shares.

    ReplyDelete
  36. Marilyn, thank you! I'll be sure to check it out Wednesday evening! Have a wonderful weekend.

    ReplyDelete
  37. One of my favorites, though my grandmother never made them :-) Your china takes them to the next level, Marilyn.
    Amalia
    xo

    ReplyDelete
  38. Thank you, Amalia! I come from a long line of china collecting women, so I have quite a bit of variety.

    ReplyDelete
  39. I can see why those were never forgotten. I can't imagine making cream puffs. Your china is beautiful and so perfect for this treat. Thanks for sharing.

    ReplyDelete
  40. Lea Ann, thank you so much! It's fun making things like that, but I need to concentrate on some main dishes!

    ReplyDelete
  41. I made eclairs ONCE and i was surprised at how easy it was --- these look bakery window perfect!

    ReplyDelete
  42. Thanks, Sue. I *love* that -- "bakery window perfect"!

    ReplyDelete
  43. Looks perfect, love pate choux as I can fill them with sweet or savory , then for sharing with Hearth and soul blog hop, pinning tweeting and featuring on this week's blog hop

    ReplyDelete
  44. Swathi, thank you! You make such amazing food, I feel honored to be featured on your blog!

    ReplyDelete
  45. Yum! I haven't had cream puffs in ages! I'm also loving your purple chintz snack set.

    Thank you for the visits, Jean. Grimsby is a small town located 30 minutes east of Niagara Falls and the U.S. border. Hope you get to stop by next time you're travelling through the Niagara region.

    ReplyDelete
  46. Hello sweet friend! How are you? It's been way too long since I have visited your lovely blog...forgive me.

    Your cream puffs look divine and I know they taste just as good as they look :) I love making cream puffs and I must confess it's been a while since I have made any...maybe I should change that.

    Have a wonderful week! Hugs to you!

    ReplyDelete
  47. Oh yum, Jean! It's you that never fails to impress. Once again you've posted a recipe that I'll positively have to make. Best part is that it's easy! My go to, never fails to impress, easy-peasy to make dessert has always been crepes.

    ReplyDelete
  48. Stephanie, I understand. Life gets hectic from time to time, despite our best efforts to keep it simple and serene! :-)

    ReplyDelete
  49. Aaaww! Thank you, Richard. And thanks for reminding me about crepes. I haven't made them in a very long time. Not sure I even have a good crepe pan these days (it really has been a very long time!).

    ReplyDelete
  50. Oh those look amazing! Thanks for sharing the recipe!

    ReplyDelete
  51. Your cream puffs look divine! I have never made these - love your recipe!

    ReplyDelete
  52. Thank you, Organized! I hope you'll try it out and let me know how it went!

    ReplyDelete
  53. I love your recipe! ^^ It looks nice and delicious!

    ReplyDelete
  54. Your Cream Puffs are beautiful, Jean! Thank you for sharing them with us at Hearth and Soul, and especially for your tutorial which makes them look very do-able. I've always been intimidated by cream puffs but not anymore. I can't wait to give your recipe a try. Sharing on the Hearth and Soul Facebook page :-)

    ReplyDelete
  55. April, thank you! When you try it, you are going to be amazed -- you'll be saying, I can't believe how easy this is!

    ReplyDelete
  56. I haven't made cream puffs in probably twenty years! This would be fun and different to make for dessert this weekend. Thanks for such a great recipe!

    ReplyDelete
  57. Oh, BRnLC, do make them! And be sure to come back and tell me how they turned out!

    ReplyDelete
  58. Jean you are delightfully decadent! I love cream puffs....and of course try to stay away from them. But if I make them and share them....well...I think that just might work. They're just so easy to pop into your mouth...one after another!

    ReplyDelete
  59. Sue, I love that -- "delightfully decadent!" Yes, I must share them because, as you say, they're just soooo easy to po into your mouth!

    ReplyDelete
  60. Dear Jean:
    Cream Puffs were always a favorite at my store tea events. I think they are perfect and yours look wonderful! Thanks for sharing, linking and inspiring.

    ReplyDelete

Your comments are most welcome. Note: It may take a while for comments to appear; so do check back.

Note to Spammers: Comments are moderated, so please don't bother to submit your "comment." It will just go straight to the spam file for deletion.

Note to Google+ Bloggers: Just because you don't see a comment from me doesn't me I didn't visit. Many Google+ blogs don't allow me to comment because I'm not a member. It's not commenter friendly!