Recipe for "pastry puffs"?!
Recipe for "pastry puffs"?
Want to make those little rolled up pastries with the cream filling inside using pastry sheets.
Answers:
Cream Puffs (Puffed Shell of Choux Pastry):
40 min 10 min prep
10-12 shells
1/2 cup water
1/4 cup butter
3/4 cup all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon milk
3 eggs
1/2 teaspoon baking ammonia, Bakers' Ammonia
1. Preheat oven to 400°F.
2. Prepare baking sheets by greasing and flouring or by lining with Parchment.
3. Place water and butter in a saucepan and bring to a boil. Add the flour, cardamon and salt all at once and stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Blend in the milk well. Remove pan from stove burner and stir in the eggs, one at a time, stirring well until completely blended.
4. Mix in the Bakers' Ammonia well.
5. Drop on cookie sheets about 3 to 4 inches apart. Bake 20 to 25 minutes.
6. Cut one of the shells in half at the end of baking to make sure they have dried out enough. If not dried completely, turn the oven off, punch a small hole in the bottoms of the shells, and place them back upside down in the oven to dry out for about 10 minutes. If the insides of the pastry shells are still very moist you may want to bake the shells longer so the shells won't deflate when you take them out of the oven. .
7. Allow to cool completely before filling.
8. Fill with chocolate, vanilla or any flavor custard you enjoy!
Source(s):
http://www.recipezaar.com/
Go on goggle and type that u will probaly find a really good website on what ur trying to make
CREAM PUFF PASTRY
1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.
CREAM PUFF FILLING:
1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.