This is the basic recipe for making cream puffs using the classic french pastry- pate a choux. Baking Bread, Baking Bacon, Baking Cakes, Baking Videos, Baking In The Oven, Baking Bacon In the Oven, Baking Recipes Dessert, Baking
Prep time: Cook time: Total time:
Yield: 24 Servings
Ingredients: FOR THE SHELLS 1/2 cup (120 ml) water 1/2 cup (120 ml) whole milk 1 stick (1/2 cup, 113 grams) unsalted butter, cut into pieces large pinch kosher salt Check below.
Instructions:
Step one. For the Shells
And now, Place the water, milk, butter, sugar if using, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade.
Next, When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you start to hear it crackling. At this point pull the mixture to the side and if there is a thin film left on the bottom of the pan it is dried out enough. If there is not, let it heat for a little while longer until a film forms.
Thanks to: http://bakerbettie.com/classic-cream-puffs/
