Cream Puffs

Cream puffs (aka profiteroles) are the perfect crowd-pleasing treat because absolutely everybody loves them. The pastry shells can be baked and frozen up to a month ahead of time, and the filling can be made and refrigerated a day or two ahead. When you’re ready to serve them, just whip up a batch of whipped cream, fold it into the pastry cream, and spoon or pipe it into the empty pastry shells. Finish with a quick sprinkling of confectioner’s sugar and get ready to be the hit of the party.

We'll start by making the pastry which is technically called pate a choux (sounds like pot-ah-shoo).

In a 4-quart nonstick saucepan, heat water, milk, butter, salt, and sugar until it boils.

While you're waiting for the mixture to boil, have the flour and eggs ready to go.

Okay, the milk mixture is just starting to boil - time to add the flour.

Add all the flour at once...

And stir vigorously until all the liquid is absorbed.

When all the liquid is absorbed, continue stirring constantly...

Until a smooth paste forms and pulls away from the sides of the pan.  We're not quite there yet, but almost.

Just a few more moments and we're done.  Remove the pan from the heat and transfer the dough to the bowl of a stand mixer.

Using a flat paddle (one with silicone fins works particularly well), add the eggs, mixing one at a time, until no traces of raw egg remains. If you don’t have a stand mixer, you can stir the eggs in by hand - it’ll take some time, but you can do it.

Transfer the mixture to a large pastry bag fitted with a large star tip (here).  I like to use disposable bags (like these).  Using a star tip helps the pastry dough expand evenly in the oven.

I piped long skinny shapes for eclairs as well as round mounds for cream puffs, but didn’t get photos of the cream puff mounds - oops. You’ll figure it out though.

When the mounds are done baking, allow them to cool slightly, turn each puff upside down, poke a hole in the bottom with a paring knife or skewer, and allow excess steam to escape. Allow them to cool completely before cutting the pastry shells in half and proceeding with the recipe.

Note: if you plan to freeze the puffs for use later, flash freeze the cooled, uncut pastry shells for about an hour, then transfer to an airtight freezer-safe container for up to a month. Thaw overnight, in the refrigerator, inside the airtight container.

To assemble, cut the pastry shell puffs in half with a serrated knife and fill with a mixture made of 50% pastry cream and 50% sweetened whipped cream. You can spoon the mixture in, or you can use a pastry bag fitted with a pasty tip as shown.

Once filled, sprinkle with a dusting of confectioner’s sugar and serve immediately. Enjoy!

Items I used to make this recipe:

(affiliate links)

• All-Clad nonstick 4-quart saucepan https://amzn.to/46pID22

• BeaterBlade https://amzn.to/3Xym1bO

• disposable pastry bags https://amzn.to/3JxwldZ

• large star tip https://amzn.to/3HJk3MI

• silicone half sheet pan liner https://amzn.to/3NRPWZ7

• half sheet pan https://amzn.to/3XtXFj4

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Cream Puffs

makes about 20

Printable Recipe

Ingredients

Pastry Shells:

• 1/2 cup water

• 1/2 cup whole milk

• 8 tablespoons unsalted butter

• 1 teaspoon table salt

• 2 teaspoons granulated sugar

• 1 cup all purpose flour

• 5 large eggs

• confectioner's sugar for dusting

Filling (equal parts of each):

• pastry cream (recipe here)

• whipped cream (recipe here)

Directions

1. Preheat oven to 450F and place rack in center position.

2. In a 4-quart nonstick saucepan, heat the milk, water, butter, salt, and sugar until it boils.

3. Immediately add the flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms; continue stirring constantly until the paste dries out and forms a ball that cleans the sides of the pan.

4. Transfer the paste to the bowl of a stand mixer or food processor and allow it to cool for a couple of minutes. 

5. Add the eggs, one at a time, beating until each is fully incorporated.

6. Transfer paste to a large disposable pastry bag that has been fitted with a large star tip (I used this one).

7. Pipe the paste into 3-inch round by 1-inch tall mounds on a silpat lined sheet pan; dust with confectioner's sugar.

8. Bake in 450F oven for 5 minutes, then reduce heat to 350F and continue baking for 25 to 30 minutes more.  

9. Remove from oven and allow to rest until they're cool enough to handle, then poke a couple of vent holes in the bottom and allow to cool completely.

10. When completely cool, fill with a mixture of 1 part pastry cream and 1 part sweetened whipped cream.

Note

• I like to sprinkle the top of my cream puffs with confectioners’s sugar, but they’re great glazed in chocolate like an eclair (glaze recipe here).

Chocolate Raspberry Tarts

One of my favorite ways to feature fresh, juicy raspberries is to use them to top decadent individually-sized chocolate tarts.  Such an impressive presentation, but so very easy to pull off.  Let me show you how easy they are to make.

First, start with a batch of pate sucree (sweet dough) that's been chilling for about 30 minutes.  Press the pate sucree into mini tart pans (these are the ones I have).  I love individually sized desserts, and these are small enough to enjoy all by yourself, but they're not too small to share with someone special.

Now it's time to "bake them blind", which may sound really weird to someone not familiar with the technique, but basically it's partially baking the pie crust.  We do this by lining the tart crust with crumpled parchment paper (crumpling helps it easily fit the contours of the tart), then fill it with a variety of things that will 1) conduct heat, which will allow the crust to bake, and 2) keep the walls of the tart from slumping during the baking process.  

You can purchase metal or ceramic pie weights made specifically for the purpose of blind baking, but there are several substitutions you can use - dried beans, uncooked rice, or even granulated sugar.  Dried beans that have been used for this purpose can no longer be cooked for consumption, but they can be reused again and again so I let them cool completely, then store them in a jar in the pantry for next time.  Rice and sugar will toast slightly, but can be used for other recipes - they'll get slightly toasted in the oven, which imparts a lovely flavor.

See how the crumpled parchment is able to hug the contours of the tart?  Much easier than trying to do the same thing with a piece of flat parchment, believe me!

Fill with beans (or rice, sugar, pie weights, etc).  Chill well while the oven preheats.  Chilling the pate sucree before baking helps to keep it from shrinking during the baking process.

After 10-15 minutes, the sides of the tart will be set and you can remove the parchment and its contents.  You can see how the sides have lost their shine, but the bottom of the tarts need more time in the oven so return them for another 10 minutes or so.

You'll know they're done when they look dry and are firm to the touch.  Set aside to cool while you make the ganache filling.  

To make the ganache, heat cream until just before it begins to boil.

Pour over your chopped chocolate and let it sit, undisturbed, for a few minutes.  Then whisk together until smooth.

Pour the ganache into the baked tart shells.

Chill for at least 15 minutes before adding the raspberries so they don't sink into the chocolate. 

When you're ready to serve, sprinkle the berries with a little confectioner's sugar and remove the sides of the tart pan.

Place the tart on something elevated, yet small enough for the sides of the tart pan to fit over.  Here I'm using an egg cup.  Using gentle pressure, push the sides of the pan down.  

Enjoy!

Items used to make this recipe:

(affiliate links)

• mini tart pans with removable bottoms https://amzn.to/2L5fEWW

• pure vanilla extract (my favorite) https://amzn.to/2J5k9QD

• espresso powder (also my favorite) https://amzn.to/2snW7dh

• dutch-processed cocoa powder https://amzn.to/3ouTCD5

• heat-proof glass measure https://amzn.to/2LJt8Zs

• small whisk https://amzn.to/2xs4NnK

• half sheet pan https://amzn.to/3gDkY5m

• silpat liner https://amzn.to/3owonaQ

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Individual Chocolate Raspberry Tarts

makes 6 mini tarts (or one 9-inch tart)

Printable Recipe

Ingredients

Pate Sucree Crust:

• 8 tablespoons unsalted butter, room temperature

• 1/2 cup confectioners sugar, sifted

• 1 large egg yolk

• 3/4 teaspoon pure vanilla extract

• 1 1/4 cups all-purpose flour

• 1/4 cup Dutch-process cocoa, sifted

Filling:

• 12 ounces semisweet chocolate, chopped

• 1 cup heavy cream

• 4 tablespoons unsalted butter

• 1 teaspoon espresso powder (optional)

• 1/4 teaspoon pure vanilla extract

• pinch of fine salt

Garnish:

• 3 pints fresh raspberries

• confectioners sugar

• mint sprigs

Directions

To Make Pate Sucree:

1. In the bowl of a stand mixer fitted with a BeaterBlade or flat paddle attachment, combine the ingredients until fully combined and no traces of dry ingredients remain.

2. Wrap will with plastic and chill for 30-60 minutes.

3. Divide dough equally between 6 individual tart pans with removable bottoms and press evenly across bottom and up sides; chill for at least 15 minutes (or up to several days if wrapped well with plastic).

4. Preheat oven to 325F and line chilled tart shells with parchment paper filled with beans, rice, sugar, or pie weights.

5. Place filled tart shells on silpat-lined sheet pan and bake for 10-15 minutes, or until the sides of the tarts are set; remove parchment and return empty shells to oven to continue baking for another 10 minutes or until the bottom crust is set.

6. Allow tart shells to cool until while you make the filling.

To Make the Filling:

1. Place chopped chocolate in a heat-safe bowl; set aside.

2. In a medium heavy-bottom saucepan, heat cream and butter until just before it reaches the boiling point (small bubbles will form around the edges).

3. Remove cream/butter mixture from the heat and pour over chocolate.

4. Let the chocolate and cream steep together for 2-3 minutes.

5. Add the espresso powder and pure vanilla extract; whisk gently until smooth and shiny.

6. Divide filling between tart shells, leaving 1/4-inch space at the top of each shell; chill for at least 15 minutes before adding berries.

To Serve:

1. Top with fresh raspberries and sprinkle with confectioners sugar.

2. Carefully remove sides of tart pan as shown above, and garnish with fresh mint.