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Ingredients
- 2 large eggs plus 1 large egg white
- 5 tablespoons unsalted butter, cut into 10 pieces
- 2 tablespoons whole milk
- 6 tablespoons water
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup (2 1/2 ounces) unbleached all-purpose flour, sifted
Preparation
Step 1
This recipe makes enough for 24 cream puffs or 8 éclairs.
1. Beat the eggs and egg white in a measuring cup or small bowl; you should have 1/2 cup (discard the excess). Set aside.
2. Bring the butter, milk, water, sugar, and salt to a boil in a small saucepan over medium heat, stirring once or twice.
When the mixture reaches a full boil (the butter should be fully melted), immediately remove the saucepan from the heat and stir in the flour with a heatproof spatula or wooden spoon until combined and the mixture clears the sides of the pan.
Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand, and tiny beads of fat appear on the bottom of the saucepan, about 3 minutes (the paste should register 175 to 180 degrees on an instant-read thermometer).
3. Immediately transfer the mixture to a food processor and process with the feed tube open for 10 seconds to cool slightly. With the machine running, gradually add the eggs in a steady stream. When all the eggs have been added, scrape down the sides of the bowl, then process for 30 seconds until a smooth, thick, sticky paste forms.
4. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Spray a large (18 by 12-inch) baking sheet with nonstick cooking spray and line with parchment paper; set the pan aside.
: I have always found that using a tall glass to hold the pastry bag while I fill it with dough, icing, melted chocolate, etc. makes it much easier and less messy.
: Use the tip of a paring knife to make a small X in the side of each puff, about halfway between the top and bottom. Fill a pastry bag fitted with a 1/4-inch plain tip with the pastry cream and then pip some pastry cream through the X in the side of each puff. (Fill each puff until the pastry cream starts to ooze out the side.) Top with chocolate glaze or sifted powdered sugar.
B – Yes, you can do the food processor part in a stand mixer with your paddle attachment. I have seen quite a few recipes use that method. Can’t wait to hear how it goes!