Cream+Puffs



=__** Cream Puffs **__=

Background:

 * Called “Bocconcini con Crema” which means little mouthfuls of pastry with cream
 * Very popular in Italy
 * Served at weddings, birthdays, first communions and other celebrations
 * Sometimes eaten with coffee


 * Cream Puffs **

(Makes 12 large or 18-20 little puffs)

 1 cup water

 1/2 cup butter or margarine

 1/4 teaspoon salt

 1 cup flour

 4 large eggs


 * Directions:**

Preheat oven to 400 degrees F.

In a medium saucepan, combine water, butter and salt.

 Bring to a boil. Remove from heat.

 With a wooden spoon, beat in flour all at once.

 Return to low heat.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Continue beating until mixture forms a ball and leaves side of pan.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Remove from heat.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Beat in eggs, one at a time, beating hard after each addition until smooth.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Continue beating until dough is satiny and breaks in strands.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> For large puffs, drop by heaping tablespoon, 2-inches apart, on ungreased baking sheet.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> For little puffs, the dough should be about the size of a walnut.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Bake until puffed and golden (40-45 minutes for large) (25-30 minutes for small)

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Puffs should sound hollow when lightly tapped.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Let cool completely on wire rack.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> To serve, with a sharp knife, cut off tops crosswise.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Scoop out any soft dough.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Fill with filling of choice. Replace tops.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Frost tops with glaze or sprinkle with confectioners' sugar.


 * <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Pastry Cream Filling **

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">2 cups milk

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> 1/2 cup sugar, divided

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> 6 large egg yolks

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Pinch salt

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> 1/3 cup flour

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> 2 teaspoon vanilla extract

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> 1/2 teaspoon cinnamon

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> In a saucepan, bring the milk to a boil with 1/4 cup of sugar.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Whisk the egg yolks in a bowl with the salt and remaining sugar.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Sift the flour over the egg mixture and whisk it in until smooth.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> When the milk boils, slowly whisk one-third of it into the egg mixture.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Then slowly add the egg mixture to the milk in the saucepan.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> You must follow these steps to gradually raise the temperature of the eggs.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> If you add them all at once to the hot milk they will curdle.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Return the saucepan to a medium heat and again bring to a boil, whisking continually.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> The mixture should begin to thicken. Allow it to boil for another minute.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Remove from heat.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Whisk in the vanilla and cinnamon.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Transfer the pastry cream to a bowl.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Press plastic wrap against the surface.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;"> Refrigerate until very cold, about 2 hours.

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 * __<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Sources __**