Creampuffgateau Recipes

Steps:

• Make the cream puffs: In a medium saucepan, combine the butter, granulated sugar, salt and 1 cup water. Bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
• Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes. Add the 3 eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the third egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg.
• Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Fill a large pastry bag, fitted with an open tip, with the cream puff mixture. Pipe twelve
• 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan. (Alternately, use a large spoon to form the dough into the mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
• Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more. Cool on a rack.
• Assemble the cream puffs: Cut the puffs in half with a serrated knife, and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F. oven for about 5 minutes. Cool completely before continuing.) Put a heaping tablespoon of the fruit in the bottom halves of the cream puffs. Pipe or spoon about 1/3 cup of the Chocolate Whipped Cream on top. Replace the puff tops. Refrigerate for up to 3 hours or serve immediately.
• Yield: 12 cream puffs
• Beat the cream in a medium bowl with an electric mixer or a whisk, until it begins to hold a loose peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a firm but still soft peak. Set aside.
• Put the chocolate in a clean, medium, microwaveable bowl. Melt the chocolate in the microwave, at half power, at 30 second intervals, until softened and warm. Whisk until smooth and liquid. (Alternatively melt the chocolate in a double boiler.)
• Fold about 1/2 cup of the whipped cream into the warm chocolate to lighten it. Add the lightened chocolate mixture back to the remaining whipped cream, folding until completely blended. Store in an airtight container until ready to use. It's best used the same day it is prepared.
• Yield: about 4 cups

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

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.

Steps:

• In a medium size sauce pan, bring water to boil.
• Add melted butter and reheat to boiling point.
• Add flour, stirring rapidly.
• By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred.
• Remove from the heat immediately.
• Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely.
• Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful.
• If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful.
• Preheat oven to 400 degrees; and bake for 5-7 minutes.
• Reduce the heat to 200 degrees; and bake for 30 minutes.
• They should be a nice golden brown in color.
• Makes 72 small or 16 large cream puffs.
• Cool.
• Split horizontally and fill with your favorite filling.
• For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.
• For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling.
• Very versatile and they freeze unfilled, very well.

Steps:

• Preheat oven to 400.
• Heat water and butter to a rolling boil, stir in flower.
• Stir vigorously over low heat until mixture forms a ball (about 1 minute).
• Remove from heat, mix in eggs all at once until smooth.
• Drop 1/4 cup at a time on ungreased baking sheet, bake 35-40 minutes until golden.
• Cool completely.
• Cut off tops and pull out any soft dough from the inside.
• Fill empty puffs with your favorite pudding (I like chocolate).
• Replace tops and dust with powdered sugar.
• Refrigerate until serving.