Every time I go on an airplane, I hope they have cream puffs. The reason for this is, when I was much younger I had my first cream puff and it was heavenly. So yesterday, I decided to stop hoping that maybe the next plane I was on would have cream puffs. I decided to just make them. My inspiration for making them was a wonderful cook called Chef Randall. His website is great, you should check it out, it’s http://www.savorthefood.com. Chef Randall sent me a recipe for Nutella cream puffs. Unfortunately, my school doesn’t allow nuts, and Nutella has hazelnuts so I decided to try making them with a whipped cream filling. They turned out great! Here is the recipe:
1 cup water
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon fine salt
1 cup all-purpose flour
4 large eggs
1 egg yolk
In a medium saucepan, combine the water, butter, sugar, and salt. 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 eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the last 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 half of the cream puffs. Pipe or spoon about 1/3 cup of the whipped cream on top. Replace the puff tops. Refrigerate for up to 3 hours or serve immediately.
I am a fan of whipped cream, so I loved them with the cream, but some of my classmates aren’t so fond of whipped cream so I tried putting ice cream in instead, they said it was good, but I much prefer whipped cream. For the filling, I used the same recipe as my meringues. I love that recipe.
Thank you Chef Randall!
Thanks to: http://www.foodnetwork.com/recipes/food-network-kitchens/cream-puffs-recipe/index.html