{"id":11773,"date":"2012-11-28T13:28:56","date_gmt":"2012-11-28T18:28:56","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=11773"},"modified":"2013-02-28T07:44:05","modified_gmt":"2013-02-28T12:44:05","slug":"cream-puffs","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/cream-puffs\/","title":{"rendered":"Cream Puffs"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11779\" title=\"cream puffs\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs2.jpg\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs2.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs2-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Melts into your mouth&#8230;<\/p>\n<p>Whenever I come across cream puffs I can&#8217;t resist it. It&#8217;s light, creamy, delicious and simply delicious. Lately, I&#8217;d been craving for cream puffs, I tried to overcome it but in vain. So I decided to make homemade cream puffs and succumb to my craving. I am so glad that I tried to make this from scratch, it was unbelievably easy to make and only a few ingredients are needed to make it.\u00a0You just need to know a few tricks and voila you will have the best tasting cream puffs to indulge in.<\/p>\n<p>Cream puffs can be made in different shapes, it can be round or long known as eclairs. It can have different kinds of filling as well: custard, ice cream or whipped cream. I personally love custard filling. It can also be drizzled with chocolate syrup, vanilla glaze or other glazes. No matter how you make it, the end result will be delicious!<\/p>\n<p><strong>Cream puffs<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11780\" title=\"cream-puffs\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs3.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs3.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs3-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs3-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Recipe courtesy: Betty crocker cookbook<\/p>\n<p><strong>For making puffs: ( You can half the ingredients to make less)<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Butter, unsalted- 1\/2 cup, chopped into 1 inch pieces<\/li>\n<li>Water or milk- 1 cup<\/li>\n<li>All-purpose flour or gluten free flour- 1 cup (if using gluten free flour use 1 tsp xanthan gum to the flour)<\/li>\n<li>Eggs- 4<\/li>\n<\/ul>\n<p><strong>Filling:<\/strong><\/p>\n<ul>\n<li>For making vanilla custard or pudding: <a href=\"http:\/\/www.thasneen.com\/cooking\/vanilla-pudding-fruit-salad\/\" target=\"_blank\">here is the recipe<\/a><\/li>\n<li>Or use ice cream<\/li>\n<li>Or Whipped cream<\/li>\n<\/ul>\n<p><strong>For making chocolate glaze:<\/strong><\/p>\n<p>Makes: 1\/2 cup<\/p>\n<ul>\n<li>Semisweet chocolate chips- 1\/2 cup<\/li>\n<li>Butter- 2 tbsp<\/li>\n<li>Light corn syrup- 2 tbsp<\/li>\n<li>Hot water- 1 to 2 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ul>\n<li>If you are making <a href=\"http:\/\/www.thasneen.com\/cooking\/vanilla-pudding-fruit-salad\/\" target=\"_blank\">vanilla custard<\/a>, make that first and allow it to set in the refrigerator for a couple of hours or make it ahead of time. By the time the puffs are ready the custard would be set to fill the puffs.<\/li>\n<\/ul>\n<p><strong>Making chocolate glaze<\/strong><\/p>\n<ul>\n<li>In a saucepan, heat chocolate chips, butter and corn syrup over low heat, stirring frequently till chocolate chips are melted.<\/li>\n<li>Let cool for 10 minutes.<\/li>\n<li>Add hot water, 1 teaspoon at a time until glaze is smooth and has a thick syrup constituency.<\/li>\n<li>Keep aside, leftover glaze can be covered and refrigerated for 5 days. Do not freeze.<\/li>\n<\/ul>\n<p><strong>For making \u00a0puffs<\/strong><\/p>\n<ul>\n<li>Heat oven to 400 F.<\/li>\n<li>Beat the eggs in a large bowl until smooth, keep aside.<\/li>\n<li>In a large saucepan, heat the butter along with water over high heat stirring occasionally till it starts to boil.<\/li>\n<li>Reduce the heat and add the flour, using a wooden spoon beat vigorously over low heat for 1 minute.<\/li>\n<li>If any lumps form, break it as you beat it with the wooden spoon.<\/li>\n<li>The mixture will form a ball and it will start to pull away from the pan. At this point remove the pan from the heat.<\/li>\n<li>Add the beaten eggs slowly to the dough, using the wooden spoon beat the mixture vigorously after each addition until it&#8217;s smooth and glossy. ( or beat slowly with an electric hand mixer)<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11776\" title=\"cream puffs making\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs-making.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs-making.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs-making-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs-making-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>After you add the entire beaten eggs, the mixture should be of smooth constituency.<\/li>\n<li>The trick is to add eggs slowly, beating it vigorously till smooth.<\/li>\n<li>It&#8217;s much easier to pipe the mixture taken in a ziploc bag or a pastry bag.<\/li>\n<li>Take the mixture in a ziploc or pastry bag and pipe it into round shape or long 3 inch rod shape onto a baking sheet lined with parchment paper. Or use greased baking sheet.<\/li>\n<li>Bake it for 35 to 40 minutes or until puffed and golden.<\/li>\n<li>Remove from cookie sheet and let cool on a cooling rack. Prick the side of each puff with the tip of a fork to release steam.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11777\" title=\"making cream puffs\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/making-cream-puffs.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/making-cream-puffs.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/making-cream-puffs-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/making-cream-puffs-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>After it has cooled down, using a sharp knife cut off the top third of each puff, reserve tops.<\/li>\n<li>Just before serving, fill the inside of each puffs with prepared vanilla custard or pudding or ice cream or whipped cream.<\/li>\n<li>Cover the puffs with its top.<\/li>\n<li>Drizzle the prepared chocolate glaze over the cream puffs.<\/li>\n<li>Or use other kinds of syrups or glaze or even powdered sugar.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>If using gluten free flour use 1 tsp of xanthan gum to the flour.<\/li>\n<li>After adding the flour beat it vigorously using wooden spoon till the dough forms a ball and pulls aways from the pan. Break any lumps that&#8217;s formed.<\/li>\n<li>Add eggs slowly and beat it vigorously till a smooth mixture is formed.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/11\/cream-puffs2.jpg\" \/> <span class=\"item ERName\">Cream Puffs<\/span><\/p>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERSummary\"><span class=\"summary\">For making puffs: ( You can half the ingredients to make less)<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Butter, unsalted- 1\/2 cup, chopped into 1 inch pieces<\/li>\n<li class=\"ingredient\">Water or milk- 1 cup<\/li>\n<li class=\"ingredient\">All-purpose flour or gluten free flour- 1 cup (if using gluten free flour use 1 tsp xanthan gum to the flour)<\/li>\n<li class=\"ingredient\">Eggs- 4<\/li>\n<li class=\"ERSeparator\">[b]Filling:[\/b]<\/li>\n<li class=\"ingredient\">For making vanilla custard or pudding:here is the recipe<\/li>\n<li class=\"ingredient\">Or use ice cream<\/li>\n<li class=\"ingredient\">Or Whipped cream<\/li>\n<li class=\"ERSeparator\">[b]For making chocolate glaze:[\/b] [br] Makes: 1\/2 cup<\/li>\n<li class=\"ingredient\">Semisweet chocolate chips- 1\/2 cup<\/li>\n<li class=\"ingredient\">Butter- 2 tbsp<\/li>\n<li class=\"ingredient\">Light corn syrup- 2 tbsp<\/li>\n<li class=\"ingredient\">Hot water- 1 to 2 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">If you are making vanilla custard , make that first and allow it to set in the refrigerator for a couple of hours or make it ahead of time. By the time the puffs are ready the custard would be set to fill the puffs.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making chocolate glaze[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a saucepan, heat chocolate chips, butter and corn syrup over low heat, stirring frequently till chocolate chips are melted.<\/li>\n<li class=\"instruction\">Let cool for 10 minutes.<\/li>\n<li class=\"instruction\">Add hot water, 1 teaspoon at a time until glaze is smooth and has a thick syrup constituency.<\/li>\n<li class=\"instruction\">Keep aside, leftover glaze can be covered and refrigerated for 5 days. Do not freeze.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]For making puffs[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Heat oven to 400 F.<\/li>\n<li class=\"instruction\">Beat the eggs in a large bowl until smooth, keep aside.<\/li>\n<li class=\"instruction\">In a large saucepan, heat the butter along with water over high heat stirring occasionally till it starts to boil.<\/li>\n<li class=\"instruction\">Reduce the heat and add the flour, using a wooden spoon beat vigorously over low heat for 1 minute.<\/li>\n<li class=\"instruction\">If any lumps form, break it as you beat it with the wooden spoon.<\/li>\n<li class=\"instruction\">The mixture will form a ball and it will start to pull away from the pan. At this point remove the pan from the heat.<\/li>\n<li class=\"instruction\">Add the beaten eggs slowly to the dough, using the wooden spoon beat the mixture vigorously after each addition until it&#8217;s smooth and glossy. ( or beat slowly with an electric hand mixer)<\/li>\n<li class=\"instruction\">After you add the entire beaten eggs, the mixture should be of smooth constituency.<\/li>\n<li class=\"instruction\">The trick is to add eggs slowly, beating it vigorously till smooth.<\/li>\n<li class=\"instruction\">It&#8217;s much easier to pipe the mixture taken in a ziploc bag or a pastry bag.<\/li>\n<li class=\"instruction\">Take the mixture in a ziploc or pastry bag and pipe it into round shape or long 3 inch rod shape onto a baking sheet lined with parchment paper. Or use greased baking sheet.<\/li>\n<li class=\"instruction\">Bake it for 35 to 40 minutes or until puffed and golden.<\/li>\n<li class=\"instruction\">Remove from cookie sheet and let cool on a cooling rack. Prick the side of each puff with the tip of a fork to release steam.<\/li>\n<li class=\"instruction\">After it has cooled down, using a sharp knife cut off the top third of each puff, reserve tops.<\/li>\n<li class=\"instruction\">Just before serving, fill the inside of each puffs with prepared vanilla custard or pudding or ice cream or whipped cream.<\/li>\n<li class=\"instruction\">Cover the puffs with its top.<\/li>\n<li class=\"instruction\">Drizzle the prepared chocolate glaze over the cream puffs.<\/li>\n<li class=\"instruction\">Or use other kinds of syrups or glaze or even powdered sugar.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">If using gluten free flour use 1 tsp of xanthan gum to the flour.[br] After adding the flour beat it vigorously using wooden spoon till the dough forms a ball and pulls aways from the pan. Break any lumps that&#8217;s formed.[br] Add eggs slowly and beat it vigorously till a smooth mixture is formed.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1596<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Melts into your mouth&#8230; Whenever I come across cream puffs I can&#8217;t resist it. It&#8217;s light, creamy, delicious and simply delicious. Lately, I&#8217;d been craving for cream puffs, I tried to overcome it but in vain. So I decided to make homemade cream puffs and succumb to my craving. I am so glad that &hellip; <\/p>\n","protected":false},"author":1,"featured_media":11774,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[359,12,4,26,427,666],"tags":[137,667],"class_list":["post-11773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-purpose-flour","category-baked-snack","category-desserts","category-eggs","category-french","category-pastry","tag-dessert","tag-french-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=11773"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11773\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/11774"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=11773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=11773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=11773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}