Tuesday, December 9, 2014
A “Cream Puff" Recipe As We Celebrate “National Pastry Day”
Welcome….The Italian people are very serious about celebrating any type of family gathering. But what is even more serious to them is indulging in delicious foods which are prepared for these occasions. Foods that were passed down from generation to generation, are simple recipes made with the freshest ingredients, and you can feel the love that went into every special dish. So, come with me around my family table as I share with you one of my families recipes for the holidays!
The definition of “Pastry” per Wikipedia says that, "Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder, and eggs. Common pastry dishes include pies, tarts, quiches, doughnuts, cream puffs, etc. Pastry is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy but firm enough to support the weight of a filling. Over mixing results in a tough pastry.
Choux pastry, or pâte à choux is a light pastry dough used to make profiteroles, (cream puffs) éclairs, French crullers, beignets and many more luscious desserts. This dough only contains butter, water, flour, and eggs. Choux pastry is usually baked but for beignets it is fried. They are sometimes filled with cream or dusted with powdered sugar and used to make cream puffs or éclairs.
My recipe this week is a simply light and heavenly pastry called “Cream Puffs.” What a way to celebrate “National Pastry Day” than by eating one of these luscious cream filled pastries, especially drizzled with chocolate. They will look beautiful on your holiday table.
1 cup of water
1/2 cup unsalted butter (no substitutes)
1/4 teaspoon of salt
1 cup unbleached all purpose flour
1 teaspoon of sugar
3 cups whipped cream (homemade is the best)
Melted Chocolate or powdered sugar
Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring till butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat; cool 10 minutes. Once cooled add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth. Scoop up some dough with a tablespoon. Use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3 inches between the puffs for expansion. Bake in a pre-heated 400° F. oven for about 30 minutes, or until golden brown. Remove puffs from pan, and cool on a rack. Slice off the tops (or cut in half). With a fork, gently scrape out any soft, moist dough if there is any. Work carefully so that you don’t puncture the crust. After they are cooled, fill with the homemade whip cream. You can drizzle melted chocolate on top of the cream puffs, if you choose or sprinkle with powdered sugar.
Yield: about 15 or more servings, depending how big you make them.
Till Next Time………………..
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Posted by Dottie at 12:02 AM