Post by Loupy on Mar 15, 2016 19:57:00 GMT -7
Italian Cream Puffs with Custard Filling
(St. Joseph’s day pastries)
From: Joanne @ joanne-eatswellwithothers.com/
While everyone and anyone consumes themselves with making red-velvet-this and chocolate-covered-strawberry-that for the next five days.
I’m going to see the world through shades-of-cream-puff eyes.
Beige on beige is the new pink, after all. With powdered sugar on top.
A crisp pate a choux shell surrounding a lusciously creamy vanilla rum custard…
The weight of years of Italian history coursing through your fingertips and out of your piping bag as puff after puff appears on a sheet of parchment paper…
These Italian cream puffs with a rich custard filling are a classic Italian dessert. They are traditionally eaten on St. Joseph's Day, but I say indulge in them year-round!
I know Italian is the language of love. But for real. Could anything be more romantic?
Yield: 12 large or 24 small pastries
Ingredients
For the pastry
2¾ cups unbleached AP flour
⅛ tsp salt
½ tsp baking soda
2 cups water
9½ tbsp butter
6 large eggs
For the custard
1 cup sugar
½ cup flour
¼ tsp salt
3 cups whole milk
4 egg yolks
3 tbsp unsalted butter
1½ tsp vanilla extract
1 tbsp rum
Instructions
For the pastry
Preheat oven to 425.
Line a cookie sheet with parchment paper.
Sift the flour, salt, and baking soda together and set aside.
In a heavy saucepan, heat the water.
Add the butter.
When melted, remove the pan from the stove and add the flour mixture all at once.
Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan.
Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
Fill a pastry bag fitted with a ½-inch tip with the cream puff batter.
Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet.
Bake 20 minutes or until golden brown.
When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside.
Transfer to cooling racks and let cool.
For the custard
In saucepan over moderate heat, combine sugar, flour and salt.
Add milk gradually, cooking and stirring until mixture is thick and bubbly.
Lower heat, stirring for 2 minutes and remove from heat.
In a small bowl, add cream mixture to eggs slowly.
Return mixture back to pan.
Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla.
Transfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming.
Refrigerate.
Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.
(St. Joseph’s day pastries)
From: Joanne @ joanne-eatswellwithothers.com/
While everyone and anyone consumes themselves with making red-velvet-this and chocolate-covered-strawberry-that for the next five days.
I’m going to see the world through shades-of-cream-puff eyes.
Beige on beige is the new pink, after all. With powdered sugar on top.
A crisp pate a choux shell surrounding a lusciously creamy vanilla rum custard…
The weight of years of Italian history coursing through your fingertips and out of your piping bag as puff after puff appears on a sheet of parchment paper…
These Italian cream puffs with a rich custard filling are a classic Italian dessert. They are traditionally eaten on St. Joseph's Day, but I say indulge in them year-round!
I know Italian is the language of love. But for real. Could anything be more romantic?
Yield: 12 large or 24 small pastries
Ingredients
For the pastry
2¾ cups unbleached AP flour
⅛ tsp salt
½ tsp baking soda
2 cups water
9½ tbsp butter
6 large eggs
For the custard
1 cup sugar
½ cup flour
¼ tsp salt
3 cups whole milk
4 egg yolks
3 tbsp unsalted butter
1½ tsp vanilla extract
1 tbsp rum
Instructions
For the pastry
Preheat oven to 425.
Line a cookie sheet with parchment paper.
Sift the flour, salt, and baking soda together and set aside.
In a heavy saucepan, heat the water.
Add the butter.
When melted, remove the pan from the stove and add the flour mixture all at once.
Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan.
Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
Fill a pastry bag fitted with a ½-inch tip with the cream puff batter.
Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet.
Bake 20 minutes or until golden brown.
When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside.
Transfer to cooling racks and let cool.
For the custard
In saucepan over moderate heat, combine sugar, flour and salt.
Add milk gradually, cooking and stirring until mixture is thick and bubbly.
Lower heat, stirring for 2 minutes and remove from heat.
In a small bowl, add cream mixture to eggs slowly.
Return mixture back to pan.
Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla.
Transfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming.
Refrigerate.
Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.
