![]() To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer's whisk attachment, if you have one). ![]() When they're cool enough to handle, split each in half to make top and bottom pieces splitting and exposing the centers to air will help keep them from becoming soggy. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Don't open the oven door while the pastries are baking. Squeeze the batter onto the baking sheet through the hole in the corner.īake the pastries for 15 minutes, then reduce the oven temperature to 350☏ and bake for an additional 25 minutes, until pastries are a medium golden brown. Cut off 1 corner of the bag, making a 1/2" cut. If you don't have a pastry bag, place a sandwich bag into a glass, rolling its edge over the rim to hold it in place. Space the mounds about 3" apart, to allow for expansion.įor éclairs: Using a pastry bag, pipe the batter into 5" logs about 1/2" to 3/4" in diameter. Beat for at least 2 minutes after adding the last egg.įor cream puffs: Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Transfer the mixture to a mixer, and beat in the eggs one at a time it'll look curdled at first, but when you add the last egg it should become smooth. If you have an instant-read thermometer, the temperature should be below 125☏. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan this should take less than a minute. Blog What is pâte à choux? Why we love this versatile French dough
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