Delightful Dessert

CREAM PUFF

Hi everyone nice to meet you again. Today I would like to post entry about cream puff. As you know cream puff is the easiest and simple dessert to make.people like this dessert. I do some research about cream puff, this dessert can make anytime but some people love to eat cream puff when they do some celebration or party such as birthday party, wedding ceremony and etc.

THE HISTORY OF CREAM PUFF.

The origin of both the pastry and its name profiterole are obscure. It was introduced in France by Caterina de’ Medici, wife of Henry II of France, who brought from Tuscany several recipes, including choux pastry and Profiterole.
January 2 is National Creme Puff Day.
The word profiterole (also spelled prophitrole, profitrolle, profiterolle) has existed in English since the 16th century, borrowed from French. The original meaning in both English and French is unclear, but later it came to mean a kind of roll ‘baked under the ashes’. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth and garnished with cockscombs, truffles, and so on. The current meaning is only clearly attested in the 19th century.
The “cream puff” has appeared on US restaurant menus since 1851,if not earlier.
The record for world’s largest cream puff, weighing in at 125.5 pounds, was achieved August 11, 2011 at the Wisconsin State Fair by Dave Schmidt and Team Cream Puff. The Wisconsin State Fair is known for its dairy bakery that has been producing cream puffs during the fair since 1924.

Ingredients

For the pate a choux pastry:

1 cup water

8 tablespoons (1 stick) unsalted butter

1/2 teaspoon salt

1 1/2 teaspoons granulated sugar

1 cup all-purpose flour

3 to 4 eggs, plus 1 egg for egg wash


For the filling:

2 cups heavy cream

2 tablespoons sugar

1/4 teaspoon vanilla

Directions

• 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.

How to make a cream puff .