Tag: puffs

Two flavor cream puffs crown – Italian Cuisine

Prepare the white puffs: melt the butter in a saucepan, add the water and then salt and flour all in a barrel, continuing to mix until the mixture comes off the walls.

Transfer to a bowl, leave to cool while stirring, then stir in the eggs 1 at a time.

Create the cream puffs (as big as a small walnut) on the baking sheet lined with parchment paper, a little distant from each other, using a pastry bag with a smooth spout.
With a wet finger, flatten the pin left on top of the sac-à-poche, then cook for 10 minutes at 190 ° C, in a preheated convection oven, then lower the temperature to 170 ° C and cook for another 30 minutes: at the end cooking, open the oven a little and let them at least cool down like this.

Prepare the chocolate puffs: melt the butter into chunks in a saucepan with the milk, then add the powders (flour, cocoa and salt) all together and mix until the mixture becomes very firm and starts to come off the bottom and sides, then remove from heat.

Transfer to a bowl and continue stirring until it is only slightly warm, then stir in the eggs 1 at a time, waiting for the previous one to be completely absorbed before adding the next.

With a pastry bag with a smooth spout, create the cream puffs on the baking sheet lined with parchment paper, a little distant from each other.
With a wet finger, flatten the pin left on top of the sac-à-poche, then cook in the same way: 10 minutes at 190 ° C, in a pre-heated ventilated oven, then another 30 minutes at 170 ° C, finally let it cool with the open oven before removing from the oven and allowing to cool completely.

Prepare the cream: whip the egg yolks with the sugar and salt, then add the cream and finally the mix of flour and cocoa.

Transfer to a saucepan, bring to a boil, stirring constantly, then remove from heat and add the chopped chocolate, stirring to make it melt well.

Divide the cream in half, and add the coffee only to one of the 2., then let it cool completely.

Assemble the crown: with a pastry bag with a thin spout, stuff the cream puffs, making a hole in the bottom (I stuffed the white ones with coffee cream and the cocoa ones with the normal one, but you can also do the reverse, if you prefer; then for the decorations I used all the advanced one, indifferently, alternating a little).
Start creating your crown: place a first layer of white puffs on the serving dish (to keep them from slipping, you can attach them to the plate with a little cream), then create a second layer, alternating with the first, with the cocoa puffs , making them adhere with a sprig of cream.

Create a third layer, then add tufts of the leftover cream, using the sac-à-poche (with star spout).

The double flavor puff crown is ready, you just have to decorate it with fresh berries, meringues and mint leaves and serve it.

Crown of salty cream puffs – Italian Cuisine

Prepare the choux pastry: add salt, water and butter in a saucepan and heat over low heat for a few minutes: once the butter has melted, raise the heat to bring to a boil, then remove from the heat and add the flour all together, mixing with the whisk to avoid lumps.

Put the saucepan back on the heat and cook over medium heat for about 5-10 minutes, stirring constantly: the mixture must come off the sides and bottom of the pan.

At this point, move to a cold bowl, let it cool down and start adding the eggs, 1 at a time, making the previous one absorb completely before adding the next.

Transfer the choux pastry into a pastry bag with a smooth spout and create your cream puffs, not too big, on the baking sheet lined with parchment paper, well spaced from each other.
Bake in a preheated convection oven for the first 15 minutes at 200 ° C, then for another 20 minutes at 180 ° C, finally for another 5 minutes, again at 180 ° C but with the door slightly open (you can put a spoon of wood between the door and the oven

Prepare the filling: work the Philadelphia with pecorino cheese, pink pepper, herbs to taste and, if needed, a pinch of salt.

At least 1 hour before bringing your crown to the table, transfer the filling into a pastry bag with a star spout and stuff the cream puffs by creating a hole in the bottom with the spout.
As they are ready, arrange the puffs on the serving dish of your choice, then decorate with a few tufts of the leftover cream.

The wreath of salty puffs is ready, you just have to decorate it as you like and bring it to the table.

Cream puffs: the recipe and three tips – Italian Cuisine

Let's discover together with the pastry chef of La Scuola de La Cucina Italiana the cream puffs: a more crunchy, colorful and tasty version of the classic cream puffs!

You know i craquelin cream puffs? In recent years this has spread in pastry variant of classics cream puffs: it is characterized by a very thin mixture of sugar, butter and flour, which is placed on the mixture before cooking; this confers, in addition to a particular and one aftertaste crunchy texture, also a very inviting aesthetic aspect.

Let's find out together with Emanuele Frigerio, pastry chef of the Italian Cuisine School, some advice and the recipe to prepare the craquelin puffs.

Craquelin cream puffs: why choose this technique?

The product, thus thought, tends to develop more in dimension compared to traditional cream puffs. The craquelin crust contains, in fact, a lot of fat and creates an insulating vapor barrier, so that it develops inside the choux pastry. It is therefore an excellent choice in case you choose to to fill cream puffs with one cream.

How to color cream puffs?

It is possible to intervene on the coloring of the product in a simple way, so as to obtain colored and different cream puffs. Gods can be added food coloring directly in the crust dough or, alternatively, you can replace part of the normal flour with some dried fruit flour, like flour of pistachio or flour of almonds. The proportion, which must be maintained, is 90 grams of plain flour per 10 grams of other types of flour.

How to stuff craquelin cream puffs?

For an alternative recipe, you can prepare one salty version: craquelin cream puffs with peanut butter and coffee cream. You will amaze your guests with a sensational and innovative flavor dish! If, on the other hand, you prefer the classic sweet version, the advice is to fill the cream puffs with one light cream, such as zabaglione.
Let's see the pastry chef's recipe together Emanuele Frigerio.

The recipe for cocoa craquelin puffs with lavender cream

Ingredients

For the cream puff mixture
250 g Whole eggs
130 g Type 00 soft wheat flour
125 ml Milk
125 ml water
125 g Butter
10 g Bitter cocoa
4 g Salt

For the special pastry
225 g type 00 soft wheat flour
150 g Butter
100 g Almonds
60 g egg whites
50 g Potato starch
50 g icing sugar
1 g Salt

For the lavender custard
500 ml Milk
150 g sugar
100 g egg yolk
40 g cornstarch
Lavender

Method

For the cream puff mixture, boil the first four ingredients indicated in a pan. Once boiled, remove from the heat and add flour and cocoa, previously sieved. Then put the mixture back on the heat and stir it to dry it, until it detaches from the walls. Place the mixture in the planetary bowl and let it cool, using the leaf. Add the eggs one by one, always working the dough, until a soft and homogeneous mixture is obtained. Put the mixture in one sac a poche and leave to rest in the cool.

For the special pastry, add the almonds, sugar, salt, egg white and ¼ flour to the butter. Mix the dough; add the remaining flour and starch. Work everything quickly and then let it rest.

For the lavender custard, in a basterdella, whisk the egg yolks, sugar and flour with a whisk. Separately in a saucepan, heat the milk and infuse the lavender. Bring to a boil, remove the lavender and pour the rising yolks; mix until they are completely diluted with milk. Put back on the fire, stirring always with a whisk; complete the cooking, until it is thick (82-85 ° C). Remove from the heat and spread the cream on a baking sheet; cover with contact film and allow to cool.

Form on the baking paper the classic shape with the cream puff mixture; with the help of the dough roller, pull the pastry to a thickness of 2 mm. With a round pastry-cutter make small disks of the same size as the choux. Gently lay the puff pastry on top of the cream puffs, previously moistened with water. Bake at 210 ° C for about 15 minutes. Leave to cool and fill with the lavender custard. Sprinkle with icing sugar and serve.

Are you curious to learn other pastry techniques? Come to the courses de The Italian Cuisine School! Click here to find out the next dates.

Texts by Caterina Limido