Cream Puffs Bigne Recipes

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Steps:

• CREAM PUFFS: Preheat oven to 375 degrees. In a medium saucepan, heat the water with the butter, vanilla, sugar and salt. When the butter has melted, beat in the flour and baking soda. Cook over low heat, stirring constantly for about 5 minutes. Remove from heat.
• Add the eggs one at a time, beating with a handheld mixer after each addition
• Lightly grease a baking sheet. Using 2 spoons or a pastry bag fitted with a round tip, squeeze the mixture out onto the tray in small 1 1/2 to 2 inch balls, leaving 2 to 3 inches of space between each. Bake for 20 to 25 minutes, or until golden brown. Remove from the oven and cool on a wire rack before filling.
• PASTRY CREAM: While the cream puffs bake, prepare the filling. In a medium saucepan, bring the milk and lemon zest to a slow simmer over medium heat, stirring constantly. DO NOT boil.
• In a medium bowl, beat the egg yolks and egg with the sugar and add the vanilla and flour. Beat vigorously for 1 minute.
• Add a ladle of the hot milk (about 1/3 cup) to the bowl, mix, and then add the contents of the bowl to the milk in the saucepan. Place over low heat and cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Cook another minute and remove from heat.
• Transfer the Pastry Cream to a bowl, cover with plastic wrap (to prevent a skin from forming on the top), and allow to cool.
• When the Pastry Cream is cooled, in a small mixing bowl whip the heavy cream until it has soft peaks. Fold the whipped cream into the pastry cream. Using a pastry bag fitted with a round tip, poke a hole in the side of each cream puff and gently squeeze the pastry bag until the puff is filled. NOTE: You can also slice each cream puff in half, spoon the filling into the top and bottom halves and sandwich the halves back together.
• CHOCOLATE GLAZE: To make the glaze, place the half-and-half and chocolate in a medium microwave-safe bowl, cover with plastic wrap, and microwave for 20 seconds at a time, until the mixture just begins to steam. Whisk together thoroughly, add the confectioners sugar, and whisk until completely smooth. Dip the tops of the filled cream puffs in the chocolate glaze and transfer to a wire rack until the glaze has set completely.

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. 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.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, 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 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 whole 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.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.