Cream puffs

Name: Cream puffs - Carla L.
Ingredients: 4 servings: 16 eggs; 500 g flour; 1 liter of water; 2 teaspoons of salt; 400 ml oil. Cream: 2 whipped cream puddings; 1 liter of milk; 10 tablespoons of sugar; 500 ml liquid cream; 2 packets of butter; 200 g powdered sugar. Pepper: 2 tablespoons of flour; 200 ml milk. Glaze: chocolate; butter; cream; powdered sugar.

Dessert - Cream puffs by Carla L. - Recipia

Choux à la Crème Recipe – Delicious Cream Puffs In the world of desserts, Choux à la Crème is undoubtedly a classic that combines elegance with flavor. These fluffy pastries, filled with a fine cream, are perfect for rewarding a loved one or transforming an ordinary day into a celebration of tastes. If you're ready to venture into the delicious universe of choux, follow the steps below and discover the secrets of this refined dessert. Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Servings: 20-25 puffs Ingredients: For the dough: - 500 g flour - 1 liter water - 400 ml oil - 16 eggs - 2 teaspoons salt For the cream: - 2 packets vanilla pudding - 1 liter milk - 10 tablespoons sugar - 500 ml liquid cream - 200 g powdered sugar - 2 packets of butter (approximately 400 g) For the paste: - 2 tablespoons flour - 200 ml milk For the glaze: - Chocolate (approximately 200 g) - Butter (50 g) - Powdered sugar (for decoration) Step by Step for the Dough: 1. Boil Ingredients: In a large pot, add 1 liter of water, 400 ml of oil, and 2 teaspoons of salt. Place the pot over medium heat and wait until the mixture starts to boil. 2. Add Flour: Once the water is boiling, remove the pot from the heat and add the 500 g of flour. Stir vigorously with a spatula or wooden spoon until the dough pulls away from the sides of the pot and forms a smooth ball. 3. Incorporate the Eggs: Allow the dough to cool slightly, then add the eggs one by one, mixing well after each addition. The dough should be smooth and shiny. 4. Forming the Puffs: Fill a pastry bag or a plastic bag with a cut corner with the dough. On a baking sheet lined with parchment paper, form small balls or eclair shapes, leaving a small space between them to allow for rising. 5. Baking: Preheat the oven to 250 degrees Celsius. Bake the puffs for 20-25 minutes or until golden and fluffy. Do not open the oven door in the first 15 minutes to avoid lowering the temperature. Preparing the Cream: 1. Preparing the Paste: In a saucepan, combine 200 ml of milk with 2 tablespoons of flour. Mix well and place over medium heat, stirring constantly until thickened. Let it cool. 2. Butter Cream: In a bowl, mix 400 g of butter with 200 g of powdered sugar until creamy. Add the cooled paste and mix well. 3. Pudding: In another saucepan, add 1 liter of milk and 10 tablespoons of sugar. When the milk is warm, dissolve the 2 packets of vanilla pudding in a little cold milk, then pour the mixture into the warm milk. Cook the mixture, stirring constantly, until thickened. Allow to cool. 4. Final Mixture: In a large bowl, combine the butter cream with the cooled pudding and 500 ml of whipped cream. Gently mix until you achieve a smooth and airy cream. Filling the Puffs: 1. Cutting the Caps: Each puff will need a cap. Gently cut the top off each puff to fill them. 2. Filling: Use a pastry bag or a spoon to fill each puff with the delicious cream. Replace the cap. 3. Decorating: For a special touch, you can melt chocolate with a bit of butter and glaze the puffs. Sprinkle powdered sugar for a final touch. Serving and Variations: Choux à la Crème are delicious served cold, but you can also experiment with different fillings, such as chocolate cream or fresh fruits. You can accompany these desserts with a flavorful coffee or a fragrant tea to enhance their taste. Tips and Tricks: - Make sure all ingredients are at room temperature for an even texture. - If the dough does not rise enough, check the oven temperature, as it is essential for it to be hot enough. - You can store unfilled puffs in the freezer to fill with fresh cream when desired. Nutritional Benefits: This dessert is rich in protein due to the eggs and butter, which also provide healthy fats. In moderation, Choux à la Crème can be part of a balanced diet, offering a little indulgence. Frequently Asked Questions: 1. Can I use whole wheat flour? A: Yes, but the texture will be different, so it's recommended to mix whole wheat flour with white flour for the best results. 2. How can I store Choux à la Crème? A: They are best consumed fresh, but can be stored in the refrigerator for 1-2 days. 3. Can I make the dough a day in advance? A: It is not recommended, as the dough needs to be fresh to bake correctly. In conclusion, Choux à la Crème are an excellent choice for any special occasion, and with a little patience and love, you will create a truly memorable dessert. Don't hesitate to share this recipe with friends to treat them to this delicacy!

Cream puffs

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