cream puffs with three creams

Annalisa Molteni — Mon, 21 Dec 2020 10:30:02 +0000

ingredients

choux pastry for 20 pieces:

105 gr of eggs

65 gr of flour 00

50 gr of butter

100 gr of water

1 teaspoon of sugar

1 pinch of salt

custard:

250 gr of whole milk

75 gr of sugar

25 gr of flour 00

3 egg yolks

1/2 vanilla bean

chocolate custard:

The ingredients are the same as the classic, add:

50 ml of fresh cream

210 gr of 70% dark chocolate in small pieces

50 grams of butter (optional)

choux pastry

custard

whipped Cream

Recipe preparation:

Cream puffs, eclairs and cannoncini are my favorite pastries. The cream puff in particular has that encounter between its crunchy but at the same time soft dough with the melt-in-your-mouth cream that makes me happy as soon as I bite into one.

For the choux pastry:

Put on the stove a saucepan with a high bottom where you have added the diced butter with the water, sugar and salt. Bring to a boil, stirring with a whisk. Pour in the sifted flour and mix quickly with a wooden ladle. When a ball forms that comes off the pot, remove from the heat and put the mixture in the mixer. Operate the leaf so that it warms up. When there is no more smoke, start adding one egg at a time, so that the previous one is absorbed into the dough before adding the next. You will get a smooth and homogeneous mixture.

Transfer the mixture into a bag with a large and smooth nozzle. Form piles of dough on the baking sheet covered with baking paper.

Bake the puffs in a static oven for 15 minutes at 220 °. After 15 minutes lower the temperature to 190 ° and cook for another 10 minutes. After the time has passed, turn off the oven and leave the puffs in the oven with the door slightly open (I will fit the kitchen glove in it) for another 10 minutes. This way the puffs will dry well.

For the custard:

heat the milk (it should not boil) with the vanilla pod and leave to infuse for 10 minutes. In the meantime, beat the egg yolks with the sugar and when the mixture is light and soft, add the flour. Add the milk removed from the pod, stirring constantly so that no lumps form. Put back on the fire and bring to solidification. Then remove from the heat and lean on the film so that the crust does not form. Let it cool down.

For the chocolate cream:

it is the same procedure, only the cream is added to the milk and when the cream thickens it is poured on the dark chocolate, stir until the chocolate has melted. If you want a softer and shinier cream, add the butter.

For the whipped cream:

just whip the fresh cream in the glass of the blender with icing sugar (according to your taste).

L'articolo cream puffs with three creams proviene da Podere Prataccio.

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Annalisa Molteni — Fri, 18 Dec 2020 16:22:49 +0000

ingredients

shortcrust pastry:

500 gr of flour 00

200 gr of fine sugar

300 gr of butter

4 egg yolks

1 sachet of vanillin

a pinch of salt

shortcrust pastry with almonds:

100 gr of almond flour

280 gr of flour 00

200 gr of butter

70 gr of fine sugar

dark shortcrust pastry:

400 gr of flour 00

400 gr of butter

200 gr of powdered sugar

150 gr of bitter cocoa

2 gr of salt

shortcrust pastry

shortcrust pastry with almonds

dark shortcrust pastry

Recipe preparation

These light and crumbly biscuits can be eaten with pleasure, simple to prepare, they are even better if we let our children help us in using the molds. They are true masters of imagination and give a magical touch with their gingerbreads garnished with royal icing.

shortcrust pastry:

In the mixer put the butter into small pieces with the flour and sugar. Operate with the leaf at low speed to make the flour become grainy. Stop and add the egg yolks and salt with vanillin. Operate again and continue until the paste that forms sticks to the leaf. Turn off, remove and leave to rest in the film in the fridge for an hour.

shortcrust pastry with almonds:

put the two flours, the butter into small pieces and the sugar in the planetary mixer with the leaf, operate and let go until the dough sticks to the leaf. Turn off, remove and let it rest in the film in the fridge for an hour.

dark shortcrust pastry:

put all the ingredients, with the butter reduced into small pieces, in the mixer. Operate and wait for the dough to form. Then remove and let it rest in the film in the fridge for an hour.

Obviously all these preparations can also be done manually, with a little patience and effort but the result does not change. My advice as soon as you succeed, get yourself a nice planetary mixer, it is really a valid help in the kitchen, you will halve the time of your work and so you can dedicate yourself to something else.

L'articolo cookies proviene da Podere Prataccio.

butter Archivi | Podere Prataccio

cream puffs with three creams

ingredients

cookies

ingredients

Recipe preparation