Cake Boss Cream Puff

By ctozzi

page 181

Ingredients

• Italian Custard Cream:
• 2 1/2 cups whole milk
• 1 tablespoon pure vanilla extract
• 1 up granulated sugar
• 2/3 cup cake flour, sifted
• 5 extra-large egg yolks
• 2 teaspoons salted butter
• Italian Whipped Cream:
• 1 1/2 cups heavy cream
• 1/4 cups plus 2 tablespoons granulated sugar
• Cream Puffs:
• 1 cup water
• 6 tablespoons unsalted butter
• 1/8 teaspoon fine sea salt
• 1 cup flour
• 4 extra-large eggs

Preparation

Step 1

Lobster Tail Cream:

In addition to lobster tails, this decadent cream can be used to fill and/or frost cakes; it's especial delicious on our Vanilla Cake; see page 214 for suggestions. The amount of Bailey's Irish Cream is negligible, but it adds a subtle elegance.

Italian Custard Cream (page 234)
Italian Whipped Cream (page 205)
2 tablespoons Bailey's Irish Cream Liqueur, plus more to taste, optional

1. Pu the custard cream in a mixing bowl. Add the whipped cream, a little at a time, folding it in with a rubber spatula.

2. Drizzle the Bailey's, if using, over the mixture, gently mixing it in. add more to taste, if desired, but do not overmix the cream.

3. The cream can be refrigerated in an airtight container for up to 4 days. Whip briefly by hand to refresh before using.

Cream Puffs:

Is there a better example of truth in advertising than the name cream puffs? a light, flaky, cloudlike pastry is filled with a rich, fluffy custard cream. The combination is compulsively enjoyable and perennial favourite at Carlo's.

You have two options for filling these cream puffs; halve them and fill them like a sandwich, or load them from the bottom. Filling from the botto limits the exposure of the cream to the elements and will buy you another day or two of longevity. at Carlo's Bake Shop, we continue Old man Carlo's tradition of cutting the puffs and filling them, but we only sell fresh ones; any that don't get sold on a given day are donated to a local homeless shelter.

Makes 24 cream puffs

Cream Puff Dough (recipe follows)
3 cups Italian Custard Cream (page 234)

1. Position a rack in the center of the oven and preheat the oven to 450 degrees F.

2. Transfer the dough into a pastry bag fitted with the #6 plain tip. Pipe rounds on 2 nonstick baking trays, about 2 inches in diameter by about 1/2 inch high, leaving 2 inches between each puff. you should be able to make 24 puffs.

3. Bake the puffs in the oven, in batches if necessary, until golden brown, 15 to 20 minutes.

4. Remove the tray from the oven and let the puffs cool on the tray for 0 minutes.

5. Fill the puffs one of the following ways:
Option 1: Cut in half horizontally with a serrated knife. Use a pastry bag fitted with the #7 star tip to pipe filling onto each bottom piece (you can rinse out, dry, and reuse the same bag you used for the dough, or you can use a spoon i you'd like.) Top with the top pieces.

Option 2: Use your pinkie to hollow out the puffs from the bottom. Use a pastry bag fitted with the #7 star tip (you can rinse out, dry, and reuse the same bag you used for the dough) to pipe cream into the puffs from the bottom.

6. Serve the cream puffs right away or refrigerate in an airtight container. Cream puffs that have been halved and filled will last for 1 day; those filled from the bottom will last for 2 to 3 days.

Cream Puff dough:

In addition to making cream puffs, this dough is one of the great secrets of sfogliatelle (page 175)

Makes enough for 24 Cream Puffs

1. Put the water, butter, and salt in a heavy saucepan and bring to a boil over high heat. Add the flour and stir with a wooden spoon until the ingredients come together into a smooth, uniform dough, approximately 2 minutes.

2. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer you can use a hand mixer fitted with the blending attachments.) Start paddling on low speed, then add the eggs, one at a time, until thoroughly absorbed, mixing for 1 minute in between each egg, and stopping the motor periodically to scrape bottom of the bowl with a rubber spatula. Finish with the final egg and mix for an additional 2 minutes.

3. Use the dough immediately, It does not refrigerate well.

Italian Whipped Cream:

1. Put the cream and sugar in a bowl and whip with on high speed with a hand mixer fitted with the blending attachments. do not overmix or you'll end up with butter.

2. the cream can be refrigerated in an airtight container for up to 3 day. Whip by hand to refresh before using.


Italian Custard Cream:

This cream is a mainstay of Carlo's, used in many cakes and pastries. The longer you cook it, the thicker it will become, so feel free to adjust the texture to suit you taste.

Makes about 3 cups, enough to fill and ice one -inch cake

1. Put the milk and vanilla in a saucepan and bring to a simmer over medium heat.

2. In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer. ladle a cup of milk-vanilla mixture into the bowl and beat to temper the yolks--as you are whisking the yolks move the pot on and off the flame so that you don't scramble the eggs.

3. Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. Will keep for up to 1 week.

Note: to make chocolate custard cream, add 1 1/2 ounces of melted, cooled unsweetened baker's chocolate along with the butter. For a richer chocolate flavour, add a little more.