Difference between revisions of "Cream Puff"
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==Ingredients== | ==Ingredients== | ||
| Line 5: | Line 5: | ||
===Pastry=== | ===Pastry=== | ||
| − | * 1 [[ | + | * 1 [[Cup|cup]] (240ml) boiling [[Water|water]] |
| − | * ½ cup (120g) [[ | + | * ½ cup (120g) [[Shortening|shortening]] |
| − | * 1 cup (120g) [[ | + | * 1 cup (120g) [[Flour|flour]] |
| − | * ⅛ [[ | + | * ⅛ [[Teaspoon|teaspoon]] [[Salt|salt]] |
| − | * 3 [[ | + | * 3 [[Egg|eggs]] |
| − | * 2 teaspoons [[ | + | * 2 teaspoons [[Baking Powder|baking powder]] |
===Filling=== | ===Filling=== | ||
| − | * 1 cup (240g) [[ | + | * 1 cup (240g) [[Sugar|sugar]] |
| − | * ⅓ cup (80g) [[ | + | * ⅓ cup (80g) [[Cornstarch|cornstarch]] |
* ⅓ teaspoon salt | * ⅓ teaspoon salt | ||
* 1 egg | * 1 egg | ||
| − | * 2 cups (480ml) scalded [[ | + | * 2 cups (480ml) scalded [[Milk|milk]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Vanilla|vanilla]] extract |
==Procedure== | ==Procedure== | ||
===Pastry=== | ===Pastry=== | ||
| − | # Heat water and shortening in [[ | + | # Heat water and shortening in [[Saucepan|saucepan]] until it boils up well. |
# Add all at once flour sifted with salt and stir vigorously. | # Add all at once flour sifted with salt and stir vigorously. | ||
# Remove from heat as soon as mixed. | # Remove from heat as soon as mixed. | ||
| Line 37: | Line 37: | ||
# Add slightly beaten egg. | # Add slightly beaten egg. | ||
# Stir into this gradually the scalded milk. | # Stir into this gradually the scalded milk. | ||
| − | # Cook about 15 minutes in [[ | + | # Cook about 15 minutes in [[Double Boiler|double boiler]], stirring constantly until thickened. |
# Cool slightly and add vanilla extract and whisk vigorously for creaminess. | # Cool slightly and add vanilla extract and whisk vigorously for creaminess. | ||
==Tips and variations== | ==Tips and variations== | ||
| − | * Sweetened whipped [[ | + | * Sweetened whipped [[Cream|cream]] may be used instead of this filling. |
| − | * Rather than cutting the pastries open, spoon the filling into a [[ | + | * Rather than cutting the pastries open, spoon the filling into a [[Pastry Bag|pastry bag]], then inject it from the bottom. |
* Dust with powdered sugar or drizzle with semi-sweet chocolate | * Dust with powdered sugar or drizzle with semi-sweet chocolate | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|Cream Puff]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|Cream Puff]] |
| − | [[Category:Pastry | + | [[Category:Pastry Recipes|Cream Puff]] |
[[Category:Recipes with metric units|{{PAGENAME}}]] | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
Latest revision as of 18:44, 9 May 2012
Contents
Ingredients
Pastry
- 1 cup (240ml) boiling water
- ½ cup (120g) shortening
- 1 cup (120g) flour
- ⅛ teaspoon salt
- 3 eggs
- 2 teaspoons baking powder
Filling
- 1 cup (240g) sugar
- ⅓ cup (80g) cornstarch
- ⅓ teaspoon salt
- 1 egg
- 2 cups (480ml) scalded milk
- 1 teaspoon vanilla extract
Procedure
Pastry
- Heat water and shortening in saucepan until it boils up well.
- Add all at once flour sifted with salt and stir vigorously.
- Remove from heat as soon as mixed.
- Cool, and mix in unbeaten eggs, one at a time.
- Add baking powder; mix.
- Drop by spoonfuls 1½ inches (4cm) apart on greased tin, shaping into circular form with spoon but keeping mixture higher in center.
- Bake about 30 minutes in hot oven.
- Cut with sharp knife near base to admit filling.
Filling
- Mix dry ingredients (sugar, cornstarch and salt).
- Add slightly beaten egg.
- Stir into this gradually the scalded milk.
- Cook about 15 minutes in double boiler, stirring constantly until thickened.
- Cool slightly and add vanilla extract and whisk vigorously for creaminess.
Tips and variations
- Sweetened whipped cream may be used instead of this filling.
- Rather than cutting the pastries open, spoon the filling into a pastry bag, then inject it from the bottom.
- Dust with powdered sugar or drizzle with semi-sweet chocolate
