CLASSIC CREAM PUFFS #dessert #pumpkin #bars #cakes #cheese

Hi LLK companions! My young men are home for Spring Break this week, and we have a wide range of fun things wanted to do together. So I won't remain long, yet just idea I'd fly in genuine speedy here to share this Classic Cream Puff formula with you, and afterward I'll be back again when the young men are back in school.

I'm certain a large number of you have made cream puffs a bigger number of times than you can tally, and there is actually nothing too extraordinary about the manner in which I made them. Be that as it may, I suspected I'd share since this was the first occasion when I had ever constructed a choux cake (articulated like "shoe") and it had been on my preparing can list for some time. I facilitated an infant shower this end of the week for a sweet child young lady, and it was so enjoyable to serve these exemplary little joys.

I filled the cream puffs with a basic custom made vanilla whipped cream, and tidied them with powdered sugar. I contemplated doing a strawberry whipped cream (utilizing squashed freeze dried strawberries for shading and flavor) since I figured they may add to the girlie pink shower subject, however at last chose to simply keep them vanilla. Next time I'll leave myself alone somewhat more inventive.

Also try our recipe : Matcha (Green Tea) Banana “Ice Cream” #desserts #icecream #banana #matcha #delicious

INGREDIENTS

FOR THE CREAM PUFF DOUGH (PÂTE À CHOUX)

• 1/2 cup butter
• 1 cup water
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs
• 2 tablespoons powdered sugar (for dusting)

FOR THE CREAM FILLING

• 1 1/3 cups heavy cream (well chilled)
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 375 degrees.
2. In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
3. Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
4. Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
5. Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
6. Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.

Source : bit.ly/34vwOrz

Read more our recipe : Coconut Ice Cream #coconut #dessert #cake #bars #icecream