Meg S's Cream Puff Recipe, modified from Food Network.com
Why I Love This Recipe
I saw this recipe online and knew that I had to make it! They are truly to die for and look beautiful when you are finished with them. CHEMISTRY INFORMATION: Pure Substances- Water(H2O), Salt (NaCl), Sugar (C12H22O11). The ingredients that are homogeneous mixtures are unsalted butter, all-purpose flour, heavy cream, vanilla. The heterogeneous mixtures are the egg and the creampuff after the filling has been added. A few physical changes that occurred are when the cream puffs are shaped into ball forms, and when you mix the ingredients to make dough to make it one. The expanding of the dough and the color change of the dough from white to tan both indicate that chemical changes are taking place.
Submitted by: "Meg S."
Ingredients You'll Need
For the Dough::
(1 ml) ¼ Teaspoon Vanilla
(2 ml) ½ teaspoon Salt
(7 ml) 1 ½ Teaspoon Sugar
(225 ml) 1 cup flour
3 to 4 eggs + 1 for egg wash
(120 ml) 8 Tablespoons Butter
For the Filling:
(500 ml) 2 cups Heavy Cream
(30 ml) 2 tablespoons sugar
(1 ml) ¼ teaspoons Vanilla
To make the cream puffs: Preheat the oven to 425 degrees F (218 degrees C).
In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat.
When it boils, immediately take the pan off the heat.
Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed.
With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl.
Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
Shape the dough into round balls, in 2-inch diameter rounds or balls.
Whisk the remaining egg with 1 1/2 teaspoons water.
Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash).
Bake 15 minutes, then reduce the heat to 375 degrees F (190 degrees C) and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking.
Let cool on the baking sheet.
To fill the cream puffs, place a pastry tip on your finger and poke a hole in the bottom of each puff.
Whip the cream with the sugar and vanilla until stiff.
Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.