Ingredients
large EGGS |
4
|
butter, cut into pieces |
1/2 cup (1 stick)
|
bread flour OR all-purpose flour |
1 cup
|
Pastry Cream (Vanilla Custard Filling) |
4 cups
|
Powdered sugar |
Directions
- POSITION rack in lower third of oven; heat oven to 425°F. HEAT water and butter in heavy medium saucepan over medium heat to a rolling boil. REMOVE from heat and immediately, ADD flour and salt all at once; beat vigorously until thoroughly blended. RETURN to medium heat. COOK, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
- REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes.
- ADD eggs, 1 at a time, beating after each addition by hand or with mixer on medium speed, until smooth. CONTINUE BEATING, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect.
- For cream puffs: DROP dough by scant 1/4 cupfuls, about 2 inches apart, onto an ungreased baking sheet.
- BAKE in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking, PIERCE side of each puff with tip of sharp knife. COOL on wire rack.
- Just before serving, CUT OFF 1/2 inch from top of each puff; pull out and discard any filaments of soft dough from inside. SPOON scant 1/3 cup pastry cream into each puff; replace tops. SPRINKLE tops with powdered sugar. REFRIGERATE leftovers promptly.
Insider Tips
- For profiteroles, fill cream puffs with ice cream and serve with chocolate sauce.
- Fill cream puffs right before serving so they do not become soggy.
- For medium-size puffs: Drop dough in 2 Tbsp. portions about 2 inches apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 12 to 15 minutes longer. Makes about 30.
- For small puffs: Drop dough by tablespoonfuls about 1 inch apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 10 to 12 minutes longer. Makes about 45.
- Pastry bag: For faster, neater filling, press pastry cream into puffs from a pastry bag fitted with plain tip.
- This recipe is a good source of choline, protein, and vitamin A.
Nutritional Info
Per Serving: 1/12 Recipe
Calories |
206
|
Total fat |
12 g
|
Saturated fat |
7 g
|
Polyunsaturated fat |
1 g
|
Monounsaturated fat |
3 g
|
Cholesterol |
141 mg
|
Sodium |
183 mg
|
Carbohydrates |
17 g
|
Fiber |
0 g
|
Sugar |
9 g
|
Protein |
7 g
|
Vitamin A |
152 mcg
|
Vitamin D |
1 mcg
|
Folate |
35 mcg
|
Choline |
94 mg
|
Calcium |
105 mg
|
Iron |
1 mg
|
Potassium |
156 mg
|