Cream Puffs Puffed Shell Of Choux Pastry Recette

Indulge in the airy lightness of these cardamom-spiced cream puffs! Our choux pastry recipe, also known as pâte à choux, creates incredibly tender, puffy shells with a delightfully hollow center. This classic technique involves boiling butter and water, then adding flour to create a smooth dough. After cooling, eggs are gently incorporated to create a light and airy batter. Baked at high then lower temperatures, these puffs achieve their signature rise. A touch of bakers' ammonia (hartshorn), a traditional leavening agent, ensures a subtle sweetness without any off-flavors. Perfect for elegant desserts or a delightful afternoon treat!

Préparation 20 min

Cuisson 40 min

Calories 98.2 kcal

Protéines 5g

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Cream Puffs Puffed Shell Of Choux Pastry

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Cream Puffs Puffed Shell Of Choux Pastry

1 cup water
1 cup (2 sticks) unsalted butter
All Purpose Flour
Ground Cardamom
½ teaspoon salt
Milk
4 large eggs
Baking Ammonia

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Comment préparer Cream Puffs Puffed Shell Of Choux Pastry

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine butter, water, and salt. Bring to a rolling boil over medium-high heat.
Reduce heat to low and add flour all at once, stirring vigorously with a wooden spoon or spatula until a smooth ball of dough forms and pulls away from the sides of the pan. This is crucial for the texture.
Remove from heat and let the dough cool slightly (about 5 minutes).
Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. Stir in the cardamom and bakers' ammonia.
Transfer the dough to a pastry bag fitted with a large round tip or use two spoons to drop rounded mounds of dough onto the prepared baking sheet, leaving space between each puff.
Bake for 25 minutes at 450°F (232°C), then reduce the oven temperature to 375°F (191°C) and bake for another 15 minutes, or until the puffs are golden brown and sound hollow when tapped.
Let the cream puffs cool completely on a wire rack before filling (if desired) with your favorite cream filling (e.g., pastry cream, whipped cream, etc.).

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

Fat

17g

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Cream Puffs Puffed Shell Of Choux Pastry ?

Cream Puffs Puffed Shell Of Choux Pastry prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Cream Puffs Puffed Shell Of Choux Pastry ?

Cream Puffs Puffed Shell Of Choux Pastry contient environ 98.2 calories par portion, avec environ 5 g de protéines, 2 g de glucides et 9 g de lipides.

De quels ingrédients ai-je besoin pour Cream Puffs Puffed Shell Of Choux Pastry ?

Les principaux ingrédients de Cream Puffs Puffed Shell Of Choux Pastry sont Water, Butter, All Purpose Flour, Ground Cardamom, Salt, Milk. Consultez la liste complète avec les quantités ci-dessus.