Ingredientes para Cream Puffs Or Eclairs With Vanilla Pastry Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cream Puffs Or Eclairs With Vanilla Pastry Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Cream Puffs Or Eclairs With Vanilla Pastry Cream
- **Vanilla Pastry Cream:**
- In a 2-quart saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and a pinch of salt.
- Gradually whisk in 3 cups whole milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils (about 10 minutes).
- Boil for 1 minute, stirring constantly.
- In a small bowl, whisk 6 large egg yolks slightly.
- Temper the egg yolks by slowly whisking in a small amount of the hot milk mixture.
- Gradually pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture, whisking constantly.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8 minutes).
- To check thickness, lift a metal spoon from the mixture; it should hold its shape for 15 seconds.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Strain the custard through a fine-mesh sieve to remove any lumps.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 2 hours.
- Once chilled, beat 1 cup heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the chilled custard using a rubber spatula.
- **Cream Puff Shells:**
- Preheat oven to 375°F (190°C). Lightly grease two large baking sheets with nonstick spray.
- In a 2-quart saucepan, combine 1 cup (2 sticks) unsalted butter, 1 cup water, and 1/2 teaspoon salt.
- Bring to a rolling boil over medium heat.
- Remove from heat and add 2 cups all-purpose flour all at once.
- Stir vigorously with a wooden spoon until a ball of dough forms and pulls away from the sides of the pan.
- Let the dough cool slightly.
- Beat in 4 large eggs, one at a time, beating well after each addition until the batter is smooth.
- Transfer the batter to a large piping bag fitted with a large round tip (or use a spoon).
- Pipe 12 mounds of batter, 3 inches apart, onto the prepared baking sheets.
- Bake for 50 minutes.
- Remove from oven, cut a small slit in the side of each puff to release steam.
- Return to the oven and bake for 10 more minutes.
- Turn off the oven and let the puffs cool in the oven for 5-10 minutes with the door slightly ajar.
- Once cool, slice off the tops of the puffs and carefully remove any soft dough inside to create a hollow shell.
- Fill each shell generously with the chilled pastry cream.
- Replace the tops and dust with powdered sugar.
- **Eclairs:**
- Follow steps 16-29 to make the eclair shells.
- **Chocolate Glaze:** Melt 2 ounces semisweet chocolate and 2 teaspoons butter in a saucepan over low heat, stirring constantly. Stir in 1 cup powdered sugar and 3 teaspoons milk until smooth. Drizzle over cooled eclairs.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
100g
Fat
79g
Carbs
12g
