Simply Sweet Dream Puffs_ Shock - Barbara Schieving

7/24/2019 Simply Sweet Dream Puffs_ Shock - Barbara Schieving

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CONTENTS

The Basics

Cream Puffsclairs

Profiteroles

Party PuffsTroubleshooting Guide

Pte Choux Templates

Metric Equivalents

Acknowledgments


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Take A Bite!Cream puffs, clairs, and profiterolesone is light and fluffy, another one is decadent andcustardy, and one is cool and melty. All are crispy, messy, and delicious.

clairs have always been my favorite dessert, though they were a rare treat as I was

growing up. Shortly after we got married, my husband asked me what cake Fd like to havefor my birthday party, and I told him Fd rather have chocolate clairs. Buying clairs formy large extended family wasnt in our budget, so he decided to make them. I have toadmit, I doubted he could pull it offI didnt know anyone who had made clairs at homeand assumed they would be difficult. Fortunately, my husband is pretty fearless, even inthe kitchen, and it turns out that clair shells are actually easy to make. My birthdayclairs turned out perfectly, and weve been baking clairs at home ever since, for over 30years.

Cream puffs, clairs, and profiteroles are fun and easy to make at home for a fraction ofwhat theyd cost from a bakery. The different toppings and fillings allow you to create awide variety of flavors and textureseach member of my family has a different favoriterecipe. Best of all, you can prepare them ahead of time, making them the perfect dessert toserve at a baby shower, family gathering, or holiday party.

But why wait for a special occasion? Theyre also the perfect treat to come home to at theend of a long day.

I cant wait to help you realize what my husband and I learned long ago: that anyoneeven beginnerscan create these gorgeous Dream Puffs in no time flat!

Barbara Schieving


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The Basics


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All About Pte ChouxDont let the French name,Pte Choux(pot-ah-SHOO), intimidate you! Choux pastryis super easy to make with ingredients you probably always have on hand: just water,flour, butter, and eggs. The word chouxmeans cabbage in French because the baked

cream puff shells resemble little cabbages. Choux pastry is like a blank canvas; using thesame basic recipe, you can create puffs in many different shapes and sizesfrom simpleSmores Cream Puffsto breathtaking classic Paris Brest.

The History of Pte Choux

Its believed that pastry chefs have been making choux pastry since 1540, when Frenchchef Pantarelli baked a gteau(a fancy French cake) for Catherine de Medici, who laterbecame the queen of France. The cakes, which were named Pte Pantarelli, becamepopular, and, over time, other chefs began making similar cakes under various other

names. Chefs eventually adapted the recipe to make small choux cream puffs that werebaked, cut in half, and stuffed with sweet or savory fillings. However, it wasnt until therecipe was published by the French chef Antonin Carme in 1815 in hisLe Ptissier RoyalParisiencookbook, that the method of making choux pastry became well known.

How the Magic Happens

The secret of choux pastry is that its made in three stages: First, you cook the dough in asaucepan; then mix in the eggs; and finally, bake the dough in the oven. The magic startsto happen within a few minutesthe shells puff up, and the dough triples in size. Choux

pastry doesnt use leavening agents like baking powder, baking soda, or yeast to rise.Instead, the dough puffs up due to the steam thats created when the dough is baked at ahigh temperature. The developed gluten holds the steam inside and creates a pocket. Thenthe oven temperature is reduced, allowing the outside to turn a beautiful golden brown andthe inside to bake and firm up. The outside of the shell will look baked long before therecommended bake time is finished, so dont be tempted to take the shells out of the ovenearly! The shells need to bake long enough to firm up the insides so they wont collapsewhen removed from the oven.


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Baking SecretsStaying in the Kitchen:It may be tempting to pop whatever youre baking into the ovenand leave. However, youll find that youre much less likely to make a mistake if you juststay in the kitchen and watch the magic happen.

Using All Your Senses:After a little practice, you can smell baked goods when theyrebrowned. Youll be much more successful and prevent mistakes in the kitchen if you learnto trust your instincts and your senses.

Measuring Flour:How you measure your flour can make a big difference in the end resultwhen baking. I keep a scoop in my flour canister. I always fluff the flour in the canister alittle bit with the scoop before measuring it, and then I use the scoop to fill the measuringcup. Once the cup is full, I use the back of the scoop to level off the flour and push theexcess flour back into the canister.

Measuring Salt:Measure salt over a separate bowl, or even over the sink, so that you dontget too much salt in whatever youre making.

Separating Eggs:One of the easiest ways to separate the egg white from the egg yolk is touse your hands. Crack the egg into your hand over a bowl. Then separate your fingersslightly, and the white will fall down into the bowl while you gently cradle the yolk inyour hand.

Warming Eggs Quickly:If you use room temperature eggs when making the pastry shells,they will puff up bigger. When youre ready to start making the pastry shells, place the

eggs in a bowl of warm water. In the time it takes to cook the dough on the stove, the eggswill be at room temperature and ready to use.

Cooling Shells in the Oven:If you live in a humid climate, you may want to considerletting the shells cool in the oven so they will continue to dry out. Just remember to turnoff the oven, and leave the oven door ajar.

Filling Pastry Shells:There really is no wrong way to fill the shells. I find the easiest wayis to cut the shell in half and spoon the filling into the bottom of the shell. If you have apastry tip, you can put the filling in a pastry bag or zip-top plastic bag and pipe the filling

in a pretty pattern.Some cookbooks recommend poking a hole in each end of an clair and filling from bothsides. Other recipes suggest poking one or two holes in the bottom of the pastry to fill theshells. However, I really like having the holes on the top of the pastrythe filling doesntsquirt out the end when you take a bite like it can when you fill from the ends, and itdoesnt ooze out the bottom when youre eating it, either. I typically make just one holewith a small paring knife if Im filling a cream puff or mini clair, or two evenly spacedholes for a full-sized clair. After Ive filled the pastry shells, I use a thick icing to coverthe opening so no one will even know the holes are there.

Knowing When the Pastry Shells Are Full Enough:When youre piping the filling into thepastry shell, you wont be able to see how much filling is inside, but after youve filled acouple of shells, youll be able to tell when its full. The shell puffs up and gets bigger, it


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feels heavier, and the filling may even start to come back out of the hole.

Icing the Pastry Shells:Many of the recipes instruct you to dip the shell into the glaze oricing, rather than using a knife or small spatula to spread the icing on top. Especially if theicing is thin, its easier to dip the pastry shell into the glaze than it is to spread itindividually on each pastry. Youll also get a smoother finish by dipping than you wouldfrom spreading it.

Making Pastry Shells in Advance:You can make the pastry shells in advance and freezethem. They thaw very quickly on the counter, or, if you forget to thaw them, you can eventake them straight from the freezer, put them on a baking sheet, and thaw and crisp themup in one easy step.

Heating Frozen Shells and Crisping Up Shells:Pastry shells freeze very well. You canthaw them on the counter or place the frozen shells in a 350 preheated oven for 4 to 5minutes to thaw and crisp up. Watch them closely while theyre heatingyou dont wantthem to burn.


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The Puff Pantry

Basic Equipment

Electric Mixer:A stand mixer or a handheld mixer takes away the tiring work of beatingeggs and whipping cream by hand.

Saucepans:These are must-haves and are used for cooking the dough and making fillingsand frostings. A heavy saucepan is the most versatile and helps prevent hot spots that canoften burn food.

Baking Sheets:Any baking sheet that you use to bake cookies should work well. I preferrimmed baking sheets because the edges help prevent the shells from sliding off.

Measuring Cups and Spoons:There are two basic types of measuring cupscups formeasuring dry ingredients and cups for measuring wet ingredients. Be sure you have both

and use them correctly.Wooden Spoons or High-Temperature Plastic Spatulas:Youll want these to cook yourchoux dough on the stovetop before baking.

Parchment Paper:I bake almost exclusively using parchment paper. Baked goods brownup nicely when you use parchment paper, and cleanup is so easy.

Pastry Bags:I prefer to use 18-inch disposable decorating bags because I can just throwthem away when Im done using them. However, cloth bags work well and are less proneto leaking along the seam. If you dont have a pastry bag, you can always use a zip-top

plastic bag.Piping Tips:Its nice to have a variety of piping tips on hand. A plain #807 or #808 tippipes a pretty cream puff. When piping the clair shells, you could use a #829 star tipinstead of the plain tipthe ridges help the clairs rise. I use a small tip, a #8 or #10, forfilling clairs, and a star tip, #824 or #826, for piping whipped cream into a cream puffwith a pretty swirl.

Quality Ingredients

Flour:I always recommend using unbleached all-purpose flour, but bread flour would be agood choice as well. You can use bleached all-purpose flour, but your shells may not risequite as well. Cake flour is not a good choice for making pastry shells. Whole wheat flourcontains little pieces of bran that can break the strands of gluten and is not recommended.For gluten-free puffs, dont just swap out the flourfollow the full recipe on page 17.

Eggs:Be sure to always use large eggs in these recipes. Bringing eggs to roomtemperature before using ensures puffs rise to their full potential.

Salt:All recipes were tested using ordinary table salt.

Sugar:I add a little bit of sugar to the pastry shell dough. The sugar helps the shell brown,but it can be omitted if you wish.

Powdered Sugar:If you live in an area where your powdered sugar forms lumps when its


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in the pantry, use a fine-mesh sieve to sift the sugar before using it in the recipes.

Butter:For the most part, I use unsalted butter in my recipes. The amount of salt can varyamong brands of butter, so I prefer to use unsalted to control how much salt is in myrecipes.

Milk:All recipes were tested using whole milk.

Heavy Whipping Cream:All the recipes were tested with pasteurized heavy whippingcream. Heavy cream contains about 36% milk fat, while whipping cream contains onlyabout 30% milk fat. Heavy cream whips up easier and holds its shape longer thanwhipping cream. Ultra-pasteurized heavy whipping cream is heated to a much highertemperature than pasteurized heavy cream. That gives ultra-pasteurized heavy whippingcream a longer shelf life, but it doesnt whip as easily or hold its shape as long aspasteurized heavy whipping cream.


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Simple Pte ChouxMakes 16 cream puffs, 12 clairs, or 14 profiteroles

3/4cup all-purpose flour

6 Tbsp. unsalted butter, cut into 6 pieces1 tsp. sugar

1/4tsp. table salt

4 large eggs, at room temperature, divided

1.Preheat oven to 425. Lightly grease or line baking sheets with parchment paper.Measure flour and set aside.

2.Bring butter, sugar, salt, and 3/4cup water to a boil in a large saucepan over medium-

high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flourall at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until doughis smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5minutes.

3.Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into apastry bag fitted with a tip. (Use a 5/8-inch plain or star tip for clairs.)

4.Forcream puffs:Pipe dough onto prepared pans into 11/2-inch rounds (11/2inches

high). Smooth out peaks and round tops with a moistened finger.

For clairs:Pipe dough onto prepared pans into 11/2-inch-wide x 4-inch-long strips. Ifusing a plain tip, make vertical lines in dough with a fork.

For profiteroles:Pipe dough onto prepared pans into 2-inch rounds (2 inches high).Smooth out peaks and round tops with a moistened finger.

5.Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with eggmixture. Bake at 425 for 5 minutes; reduce oven temperature to 375, and bake 30

minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10minutes. Remove from baking sheets to wire racks, and cool completely.

VariationsSmall-Batch Pte Choux:Prepare recipe as directed, using 1/4cup all-purpose flour,

1/4cup water, 2 Tbsp. unsalted butter, 1/4tsp. sugar, a pinch of table salt, and 1 large egg fordough. Makes about 5 cream puffs, 4 clairs, or 4 profiteroles.

Double-Batch Pte Choux:Prepare recipe as directed, using 11/2cups all-purpose flour,

11/2cups water,3/4cup unsalted butter, 2 tsp. sugar,

1/2tsp. table salt, and 6 large eggs for

dough. Makes 32 cream puffs, 24 clairs, or 28 profiteroles.


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Coconut Pte Choux:Prepare recipe as directed, substituting 6 Tbsp. coconut oil forunsalted butter. Makes 16 cream puffs, 12 clairs, or 14 profiteroles.


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Colorful Pte ChouxMakes 16 cream puffs, 12 clairs, or 14 profiteroles


6 Tbsp. unsalted butter, cut into 6 pieces1 tsp. sugar

1/4tsp. table salt

3 large eggs, at room temperature

1/4tsp. food coloring paste (any color)

1.Preheat the oven to 425. Lightly grease or line baking sheets with parchment paper.

Measure flour and set aside.2.Bring butter, sugar, salt, and 3/4cup water to a boil in a large saucepan over medium-

high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flourall at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until doughis smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5minutes.

3.Add eggs, 1 at a time, beating until mixture is smooth and glossy. Beat in food coloringpaste. Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain or star tip for

clairs.)

4.For cream puffs:Pipe dough onto prepared pans into 11/2-inch rounds (11/2inches

high). Smooth out peaks and round tops with a moistened finger.For clairs:Pipe dough onto prepared pans into 11/2-inch-wide x 4-inch-long strips. Ifusing a plain tip, make vertical lines in dough with a fork.For profiteroles:Pipe dough onto prepared pans into 2-inch rounds (2 inches high).Smooth out peaks and round tops with a moistened finger.

5.Bake at 425 for 5 minutes; reduce oven temperature to 375, and bake 25 minutes oruntil puffy. Turn oven off; let shells stand in closed oven 10 minutes. Remove from bakingsheets to wire racks, and cool completely.


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Gluten-Free Pte ChouxMakes 16 cream puffs, 12 clairs, or 14 profiteroles

3/4cup gluten-free flour

1/4tsp. xanthan gum6 Tbsp. unsalted butter, cut into 6 pieces

1 tsp. sugar

1/4tsp. table salt

5 to 6 large eggs, at room temperature, divided

1.Preheat oven to 425. Lightly grease or line baking sheets with parchment paper. Stir

together flour and xanthan gum; set aside.2.Bring butter, sugar, salt, and 3/4cup water to a boil in a large saucepan over medium-

high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flourmixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, oruntil dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer,and let cool 5 minutes.

3.Add 4 eggs, 1 at a time, beating until mixture is smooth and glossy (add fifth egg ifdough is too thick). Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain or

star tip for clairs.)



5.Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with eggmixture. Bake at 425 for 5 minutes; reduce oven temperature to 375, and bake 30 to 35minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 30minutes. Remove from baking sheets to wire racks, and cool completely.


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Chocolate Pte ChouxMakes 16 cream puffs, 12 clairs, or 14 profiteroles


1 Tbsp. unsweetened cocoa6 Tbsp. unsalted butter, cut into 6 pieces

1 Tbsp. sugar

1/4tsp. table salt

1 tsp. chocolate extract (optional)


1.Preheat oven to 425. Lightly grease or line baking sheets with parchment paper. Sifttogether flour and cocoa; set aside.

2.Bring butter, sugar, salt, and 3/4cup water to a boil in a 3-qt. saucepan over medium-

high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flourmixture all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, oruntil dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer,and let cool 5 minutes.

3.Add chocolate extract, if desired. Add eggs, 1 at a time, beating until mixture is smooth

and glossy. Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain or star tipfor clairs.)

4.For cream puffs:Pipe dough onto prepared pans into 11/2-inch rounds (11/2-inches


For clairs:Pipe dough onto prepared pans into 11/2-inch-wide x 4-inch-long strips. If

using a plain tip, make vertical lines in dough with a fork.

For profiteroles:Pipe dough onto prepared pans into 2-inch rounds (2 inches high).

Smooth out peaks and round tops with a moistened finger.5.Bake at 425 for 5 minutes; reduce oven temperature to 350, and bake 30 minutes.Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets towire racks, and cool completely.


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Graham Pte ChouxMakes 16 cream puffs, 12 clairs, or 14 profiteroles

1/2cup bread flour

1/4cup graham cracker crumbs (about 2 sheets)6 Tbsp. unsalted butter, cut into 6 pieces

1 tsp. sugar

1/2tsp. table salt


1.Preheat oven to 425. Lightly grease or line baking sheets with parchment paper. Stir

together flour and graham cracker crumbs; set aside.2.Bring butter, sugar, salt, and 3/4cup water to a boil in a large saucepan over medium-

high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flourmixture all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, oruntil dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer,and let cool 5 minutes.

3.Add eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into apastry bag fitted with a tip. (Use a 5/8-inch plain or star tip for clairs.)



5.Bake at 425 for 5 minutes; reduce oven temperature to 375, and bake 30 to 35

minutes, or until puffy and golden brown. Remove from baking sheets to wire racks, andcool completely.


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Red Velvet Pte ChouxMakes 16 cream puffs, 12 clairs, or 14 profiteroles


1 Tbsp. unsweetened cocoa6 Tbsp. unsalted butter, cut into 6 pieces

1 Tbsp. sugar

1/4tsp. table salt

1 Tbsp. red liquid food coloring, red velvet bakery emulsion, or 1 tsp. red (no-taste) icingcolor


1.Preheat oven to 425. Lightly grease or line baking sheets with parchment paper. Sifttogether flour and cocoa; set aside.

2.Bring butter, sugar, salt, and 3/4cup water to a boil in a large saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flourmixture all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, oruntil dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer,and let cool 5 minutes.

3.Add food coloring. Add eggs, 1 at a time, beating until mixture is smooth and glossy.Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain or star tip for clairs.)



For clairs:Pipe dough onto prepared pans into 11/2-inch-wide x 4-inch-long strips. If

using a plain tip, make vertical lines in dough with a fork.

For profiteroles:Pipe dough onto prepared pans into 2-inch rounds (2 inches high).

Smooth out peaks and round tops with a moistened finger.5.Bake at 425 for 5 minutes; reduce oven temperature to 350, and bake 30 minutes.Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets towire racks, and cool completely.


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Perfect Whipped CreamHeavy cream is the best choice for whipped cream used in pastries. Because it has a higher percentage of milk fat, it will

whip up firmer and hold its shape better.

Makes 3 cups

11/2cups very cold heavy cream

Pinch of table salt

1/2tsp. vanilla extract

1/3cup powdered sugar

Whisk together cream and salt in a large bowl. Beat cream mixture at medium-high speedwith an electric mixer until soft peaks form. Stir in vanilla, and gradually add sugar,

beating until stiff peaks form. Cover and chill until ready to serve.

stabilized whipped creamSprinkle 1 tsp. unflavored gelatin over 1 Tbsp. cold water in a microwave-safe bowl; letstand 1 minute. Microwave at HIGH 5 to 10 seconds or until mixture starts to foam andgelatin dissolves. Continue with Perfect Whipped Cream recipe as directed, slowly addingcooled gelatin to whipped cream after soft peaks form and before adding vanilla and sugar.

Vanilla Bean Whipped CreamSplit 1 vanilla bean in half lengthwise, and scrape seeds into cream; whisk to combine.Chill 1 hour. Continue with Perfect Whipped Cream recipe as directed, omitting vanillaextract.

peppermint whipped cream

Prepare Perfect Whipped Cream recipe as directed, substituting 1/2tsp. peppermint extractin place of the vanilla extract.


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Step by Step:

pte choux douGhLearn how to make the simple dough thats the base for cream puffs, clairs, and profiteroles. Follow this step-by-step

photo guide as you make any of the Pte Choux recipes. From start to finish, it should take you about an hour and ahalf to make a simple cream puff.

1.Measure flour and set aside. If your eggs arent at room temperature, put them in a bowlof warm water to warm up.

2.In a large saucepan, over medium-high heat, combine water, butter, sugar, and salt.


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3.Bring the mixture to a rapid boil, stirring occasionally as it comes to a boil to help meltthe butter.

4.Remove saucepan from the heat, and add the flour all at once.

5.Stir until all the flour is incorporated, about 1 minute.


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6.Return the saucepan to the heat, and cook, stirring constantly, for 1 or 2 more minutes,until dough forms a smooth ball.

7.Transfer the dough to the bowl of an electric mixer, and let cool for 5 minutes.

8.Add the first 2 eggs, one at a time, beating well after each addition until each egg isincorporated and the dough is smooth.


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9.Check dough consistency; if the dough is too thick and doesnt fall off the beater, addthe third egg.

10.Fit a pastry bag with a5

/8-inch plain tip, folding top of bag down to make fillingeasier. Fill bag with dough.

11.Line baking sheet with parchment paper and place desired templatesunderneath.


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12.Pipe dough onto prepared pans, following steps on page 28, and remove templates.


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Step by Step:

Piping & BakingUse the templates on page 136 to guide your piping, and then bake shells immediately after they are piped.

Cream Puffs and Profiteroles:

1.Hold the pastry bag vertically with tip of the bag about 1 inch above the pan. Pipe the

dough into cone-shaped 1

1

/2-inch rounds (1

1

/2inches high), using a flick of the wrist tostop flow of dough.

2.Use a moistened finger or the back of a wet spoon to smooth out any peaks. Brush withegg wash, if desired. Bake shells immediately.

clairs:


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1.Hold the tip of the pastry bag about 1 inch above the pan at a 45 angle. Pipe the dough

in tall, thick straight lines about 11/2inches wide by 4 inches long. To stop piping, tap thepan with the tip, and pull the pastry bag away.

2.Pipe with a star tip or use a fork to score sides of dough. Brush with egg wash, if

desired. Bake shells immediately.


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Step by Step:

Filling & IcingLet shells cool completely before filling or icing, and then follow these simple steps. Practice makes perfect!

Cream Puffs:

1.Fill puffs by either cutting in half horizontally and spooning (or piping) filling intoshell, or by piping filling into holes in shell, either in the top, bottom, or side. Create ahole by cutting a small X into shells with a small knife.

2.Glaze puffs by dipping top halves upside down into glaze, or spoon glaze onto tops fora more casual look.

clairs:


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1.Fill clairs by either cutting in half horizontally and spooning (or piping) filling into

shell, or by piping filling into holes in shell, either in the top, bottom, or ends. Create ahole by cutting a small X into shells with a small knife.

2.Glaze clairs by dipping top halves upside down into glaze, or spoon glaze onto tops fora more casual look.


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Cream Puffs


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Classic Cream PuffsYou can never go wrong with this classic dessert. For a little extra sweetness and to make them pretty, they are finished

with a dusting of powdered sugar.

Makes 16 cream puffs

Simple Pte Choux (cream puffs)Perfect Whipped Cream

Powdered sugar

1.Cut each cream puff in half horizontally. Spoon or pipe whipped cream onto bottomhalves; top with remaining halves. Chill until ready to serve.

2.Sprinkle with powdered sugar just before serving.

Perfect PuffFor a crunchy and glittering topping, brush tops of puffs with warm honey and sprinkle

with coarse sanding sugar.


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Chocolate-Orange Cream PuffsAt Christmas time when my kids were growing up, I always put a fun-to-eat chocolate orange in the toe of their

Christmas stockings. These cream puffs are just as fun to eat and highlight this great flavor combination.


1/3cup sugar

1 Tbsp. orange zest, plus additional for decoration

11/2cups heavy cream

Pinch of table salt

1 Tbsp. orange liqueur (such as Grand Marnier)

Orange liquid food coloring

Simple Pte Choux (cream puffs)

Chocolate Glaze

1.Combine sugar and 1 Tbsp. orange zest in a small bowl. Set aside.

2.Whisk together cream and salt in a large bowl. Beat cream mixture at medium-highspeed with an electric mixer until foamy; gradually add sugar mixture, beating until softpeaks form. Add liqueur and desired amount of food coloring, and beat until stiff peaksform.

3.Cut each cream puff in half horizontally. Spoon or pipe whipped cream onto bottomhalves. Dip top halves in Chocolate Glaze, and place on top of cream. Sprinkle glaze withadditional orange zest. Chill until ready to serve.

Chocolate Glaze:Combine 2 oz. finely chopped semisweet chocolateand 2 oz. finelychopped milk chocolatein a small glass bowl; set aside. Microwave 3Tbsp.heavycreamin a small microwave-safe bowl at HIGH 30 seconds or just until it starts to boil. Pour hotcream over chocolate; let stand 3 minutes. Whisk until chocolate is melted and smooth.Microwave at MEDIUM (50% power) 10 more seconds, if necessary.


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Double Shot Cream PuffsMy coffee-loving friend helped me create these cream puffs, filled with an easy-to-make espresso cream and dipped in an

espresso glaze. We baked them together in my kitchen one sunny afternoon, and she took some to another friend whoneeded a pick-me-up.



2 tsp. instant espresso

Pinch of table salt

1 tsp. vanilla extract


Simple Pte Choux (cream puffs)Espresso Glaze

Chocolate-covered espresso beans, chopped

Chocolate sprinkles

1.Whisk together cream, espresso, and salt in a large bowl. Beat cream mixture andvanilla at medium-high speed with an electric mixer until soft peaks form; gradually addsugar, and beat until stiff peaks form.

2.Cut each cream puff in half horizontally. Spoon or pipe whipped cream onto bottomhalves. Dip top halves in Espresso Glaze, and place on top of cream. Top glaze withchocolate-covered espresso beans and chocolate sprinkles. Chill until ready to serve.

Espresso Glaze:Whisk together 1 tsp. instant espressoand 2 Tbsp. waterin a small bowluntil espresso dissolves. Add 1cuppowderedsugar, and whisk until smooth.

Dream FlipIf you dont have instant espresso, dark-roast instant coffee granules make a great

substitute.


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Orange-Honey Cream PuffsI created this cream puff for those avoiding processed sugar, but it quickly became one of my favorites. Its so easy to

prepare, and the flavor combination is amazingthe honey sweetens the cream and the orange zest brightens the honey.



Pinch of table salt

1/4cup honey

1 Tbsp. orange zest

Simple Pte Choux

(cream puffs)

Additional honey

Coarse sanding sugar

Additional orange zest

1.Whisk together cream and salt in a large bowl. Beat cream mixture at medium-highspeed with an electric mixer until soft peaks form. Add honey and 1 Tbsp. orange zest,and beat until stiff peaks form.

2.Cut each cream puff in half horizontally. Spoon or pipe whipped cream onto bottom

halves; top with remaining halves. Chill until ready to serve.3.Prior to serving, brush tops of puffs with honey. Sprinkle with coarse sanding sugar andadditional orange zest before serving.

Dream FlipWith so many wonderful flavors of honey available nowadays, the possibilities to make

these cream puffs extra special are endless.


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Cherry-Almond Cream PuffsThis cream puff recipe is one of my husbands favorites. His family is originally from Holland, and he grew up loving

almond-flavored desserts. It has the flavors of one of his Dutch favorites: cherry-almond strudel.



Pinch of table salt

1/2tsp. almond extract



16 whole maraschino cherries (without stems)

Cherry Glaze

Sliced almonds

1.Whisk together cream and salt in a large bowl. Beat cream mixture and almond extractat medium-high speed with an electric mixer until soft peaks form; gradually add sugar,and beat until stiff peaks form.

2.Cut each cream puff in half horizontally. Spoon or pipe whipped cream onto bottomhalves. Top each with a cherry. Dip top halves in Cherry Glaze, and place on top of cherry.

Sprinkle glaze with sliced almonds. Chill until ready to serve.Cherry Glaze:Whisk together 1 cup powdered sugar, 2 Tbsp. maraschino cherry juice,and 1/4tsp. almondextractin a small bowl until smooth. (Add more water or powdered

sugar if needed to reach desired consistency.)


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Peanut Butter Cup Cream PuffsIf you are a peanut butter lover, then these cream puffs are a dream come true. With a cream cheesepeanut butter fillingand a luscious chocolate coating, its easy to see why they are some of my most-requested cream puffs and also my sons

favorite.


3/4cup heavy cream

1/2cup sugar

4 oz. cream cheese, softened at room temperature

1/2cup creamy peanut butter


Simple Pte Choux (cream puffs)Dipping Chocolate

Finely chopped peanuts

Chopped peanut butter cups

Chocolate curls

1.Place cream in a large bowl. Beat at medium-high speed with an electric mixer untilstiff peaks form. Set aside. Combine sugar, cream cheese, peanut butter, and vanilla in a

separate large bowl. Beat until smooth. Stir about 1/2cup whipped cream into sugarmixture. Fold in remaining whipped cream. Spoon whipped cream mixture into a pastrybag fitted with a small round tip. Pierce the top of each cream puff with a knife to create asmall hole. Insert the pastry tip, and fill with whipped cream. Chill 30 minutes.

2.Dip tops of each cream puff in Dipping Chocolate. Sprinkle with peanuts, choppedpeanut butter cups, and chocolate curls. Transfer to wire racks to set. Chill until ready toserve.

Dipping Chocolate:Combine 8 oz. chopped milk chocolateand 1 Tbsp. shorteningin topof a double boiler. Bring water to a light boil in bottom pan; reduce heat to low, and cook,stirring constantly, until chocolate is melted and smooth.


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White Chocolate-Macadamia Cream PuffsThese cream puffs feature the flavors of the popular cookie. Whats not to love about creamy white chocolate mousse

filling on the inside and crispy macadamia nut crusted shell on the outside?


1 (8-oz.) package cream cheese, softened at room temperature1/2cup sugar

Pinch of table salt


4 oz. white chocolate, finely chopped

1 cup heavy cream, divided

2 Tbsp. honeySimple Pte Choux

(cream puffs)

1/2cup macadamia nuts, finely chopped

1.Beat cream cheese, sugar, salt, and vanilla in a large bowl until smooth. Microwavechocolate and 1/4cup cream in a glass measuring cup at MEDIUM (50% power) 1 minute

or until melted and smooth, stirring at 30-second intervals. Stir in remaining 3/4cup

cream. Add chocolate mixture to cream cheese mixture. Beat at medium-high speed 2minutes or until light and fluffy. Cover and chill 8 to 24 hours.

2.Preheat oven to 350. Microwave honey in a small microwave-safe bowl at HIGH 20seconds or just until it starts to boil. Brush tops of cream puffs with honey, and dip inmacadamia nuts. Place cream puffs in a single layer on a parchment paperlined bakingsheet. Bake at 350 for 2 to 3 minutes or until the nuts start to brown. Let cool completely.

3.Cut each cream puff in half horizontally. Spoon or pipe white chocolate mixture onto

bottom halves; top with remaining halves. Chill until ready to serve.


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Raspberry-Dark Chocolate Cream PuffsTart raspberries bathed in lightly sweetened cream are surrounded by a crispy cream puff shell and topped with dark

chocolate ganache. Enjoy these all year long by using frozen raspberries.



Pinch of table salt



1 cup frozen raspberries,

thawed and drained

Chocolate Pte Choux

(cream puffs)

Dark Chocolate Glaze

Fresh raspberries

1.Whisk together cream and salt in a large bowl. Beat cream mixture and vanilla atmedium-high speed with an electric mixer until soft peaks form; gradually add powderedsugar, beating until stiff peaks form. Gently fold in thawed raspberries.

2.Cut each cream puff in half horizontally. Spoon or pipe whipped cream onto bottomhalves. Dip top halves in Dark Chocolate Glaze, and place on top of cream. Top with freshraspberries. Chill until ready to serve.

Dark Chocolate Glaze:Place 4 oz. finely chopped bittersweet or semisweetchocolatein asmall glass bowl; set aside. Microwave 3 Tbsp. heavy creamin a small microwave-safebowl at HIGH 30 seconds or just until it starts to boil. Pour hot cream over chocolate; letstand 3 minutes. Whisk until chocolate is melted and smooth. Microwave at MEDIUM(50% power) 15 more seconds, if necessary.


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Smores Cream PuffsSimple smores are taken to a whole new level with graham cracker cream puff shells. Make an entire batch at once to

serve a crowd, or keep a batch of graham cracker shells on hand in the freezer and cook them one at a time in thetoaster oven when youre craving something sweet.


Graham Pte Choux (cream puffs)

16 marshmallows

4 (1.55-oz.) milk chocolate candy bars, broken into squares

1.Preheat broiler with oven rack 3 inches from heat.

2.Cut each cream puff in half horizontally. Place halves, cut sides up, on a parchmentpaperlined baking sheet. Top bottom halves with chocolate squares; place a marshmallow

on top halves.3.Broil 1 minute or until marshmallows are toasted and chocolate is slightly melted. Placebottom halves on top halves, toasted marshmallow sides down. Let cool slightly beforeserving.

Dream FlipDont limit yourself to just using plain milk chocolate candy bars. Try a bite-size peanut

butter cup or caramel-chocolate bar instead.


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Coconut-Almond Cream PuffsStep into a tropical paradise with every bite of these luscious cream puffs filled with rich

coconut, dipped in creamy milk chocolate, and sprinkled with crushed almonds.


1/2cup sugar

2 Tbsp. cornstarch

1/4tsp. table salt

3/4cup coconut milk


1 cup sweetened flaked coconut1/2cup heavy cream

Simpleor Chocolate Pte Choux(cream puffs)

Chocolate Glaze

Sliced almonds or chopped toasted almonds

Toasted coconut shavings

1.Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk in coconut milk.Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts tobubble. Cook, whisking constantly, 1 more minute, until custard thickens; remove fromheat. Stir in vanilla and flaked coconut; transfer to a medium bowl. Place plastic wrapdirectly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24hours.

2.Place cream in a small bowl. Beat at medium-high speed with an electric mixer untilstiff peaks form. Fold whipped cream into chilled custard.

3.Cut each cream puff in half horizontally. Spoon or pipe coconut filling onto bottomhalves. Dip top halves in Chocolate Glaze, and place on top of coconut filling. Sprinkleglaze with almonds and coconut. Chill until ready to serve.


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Mango-Lime Cream PuffsFilled with a sweet mango-lime mousse and capped with a tart lime glaze, these cream

puffs are all you need to escape to the tropics without leaving home.


11/2cups diced mango (about 2 large)

11/2Tbsp. fresh lime juice

1/3cup sugar

Pinch of table salt

Zest of 1 lime

3

/4tsp. unflavored gelatin1 Tbsp. cold water

3/4cup heavy cream

Simple Pte Choux

(cream puffs)

Mango Glaze

Diced fresh mangoAdditional lime zest

1.Process mango and lime juice in a blender until smooth, stopping to scrape down sidesas needed. Transfer mixture to a medium bowl. Stir in sugar, salt, and lime zest.

2.Sprinkle gelatin over cold water in a small microwave-safe bowl; let stand 2 minutes.Microwave at HIGH 5 to 10 seconds or until mixture starts to foam and gelatin dissolves.Whisk gelatin mixture into mango mixture. Cover and chill 30 minutes or until thickened.

3.Place cream in a small bowl. Beat at medium-high speed with an electric mixer untilstiff peaks form. Fold whipped cream into chilled mango mixture. Spoon whipped creammixture into a pastry bag fitted with a small round tip. Pierce the top of each cream puffwith a knife to create a small hole. Insert the pastry tip, and fill with whipped creammixture.

4.Dip tops of each cream puff in Mango Glaze. Transfer to wire racks to set. Sprinkleglaze with mango and lime zest. Chill until ready to serve.

Mango Glaze:Whisk together 1 cup powdered sugarand 2 Tbsp. mango nectarin a bowluntil smooth. (Add more nectar or powdered sugar, if needed, to reach desiredconsistency.) Stir in orange and yellow liquid food coloring, if desired.


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Churro Cream PuffsI was inspired by snickerdoodle cookies when I created this cream puff, but my family said

they tasted just like churrostheir favorite treat at amusement parks. What makes thembetter than churros is that they are baked and not deep fried. The shell has a crisp

cinnamon-sugar coating and is filled with a light and airy cinnamon whipped cream.Makes 16 cream puffs

2 tsp. ground cinnamon, divided

1 Tbsp. granulated sugar

2 Tbsp. honey


11/2

cups heavy cream

Pinch of table salt


1.Preheat oven to 350. Combine 1 tsp. cinnamon and granulated sugar in a small bowl.Set aside.

2.Microwave honey in a small microwave-safe bowl at HIGH 20 seconds or just until itstarts to boil. Brush tops of cream puffs with honey, and sprinkle with cinnamon-sugar

mixture. Place cream puffs in a single layer on a parchment paperlined baking sheet.Bake at 350 for 5 minutes. Let stand 30 minutes.

3.Whisk together cream and salt in a large bowl. Beat cream mixture at medium-highspeed with an electric mixer until foamy; gradually add powdered sugar and remaining 1tsp. cinnamon, and beat until stiff peaks form. Cover and chill until ready to serve.

4.Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the top ofeach cream puff with a knife to create a small hole. Insert the pastry tip, and fill withwhipped cream.


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clairs


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Chocolate clairsFilled with a rich vanilla custard and slathered with fudge-like icing, these Chocolate

clairs cant get more classic.

Makes 12 clairs

3/4cup sugar

1/4cup cornstarch

1/4tsp. table salt

3 large egg yolks

13/4cups milk

2 Tbsp. butter1 tsp. vanilla extract

1/2cup heavy cream

Simple Pte Choux (clairs)

Fudgy Chocolate Icing

1.Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks andmilk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over mediumheat, whisking constantly, 6 to 7 minutes or until mixture just starts to boil. Cook,whisking constantly, 1 to 2 more minutes; remove from heat. Whisk butter and vanilla intosugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm fillingto prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

2.Place cream in a small bowl. Beat at medium speed with an electric mixer until stiffpeaks form. Fold whipped cream into chilled custard. Spoon custard mixture into a pastrybag fitted with a small round tip. Pierce 1 end of each clair with a knife to create a smallhole. Insert the pastry tip; fill with custard. Spoon Fudgy Chocolate Icing on tops of

clairs. Chill until ready to serve.Fudgy Chocolate Icing:Place 8 oz. finely chopped milk chocolatein asmall glass bowl;set aside. Microwave 1/4cup heavy cream, 2 Tbsp. butter, and 2 Tbsp. light corn syrupin asmall microwave-safe bowl at HIGH 45 seconds or just until it starts to boil. Stir untilbutter is melted. Pour hot cream mixture over chocolate; let stand 3 minutes. Whisk untilchocolate is melted and smooth. Microwave at MEDIUM (50% power) 15 more seconds,if necessary. Chill 30 minutes or until the icing is thick and spreadable, stirringoccasionally.


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Shortcut Chocolate clairsIf youre short on time or nervous about making homemade custard, you may want to trythis easy shortcut recipe that jazzes up instant pudding. By adding thawed frozen whipped

topping and a little vanilla, no one will ever know you didnt make these clairs from

scratch.Makes 12 clairs

1 (3-oz.) package vanilla instant pudding mix

11/2cups milk


1 cup frozen whipped topping, thawed

Simple Pte Choux (clairs)Shortcut Chocolate Icing

1.Prepare pudding mix according to package directions, using 11/2cups milk and addingvanilla. Cover and chill 4 to 24 hours.

2.Fold whipped topping into pudding. Spoon pudding mixture into a pastry bag fittedwith a small round tip. Pierce 1 end of each clair with a knife to create a small hole.Insert the pastry tip, and fill with pudding mixture. Spread Shortcut Chocolate Icing ontops of clairs. Chill until ready to serve.

Shortcut ChocolateIcing:Combine 1/2cup semisweet chocolate morselsand 1 Tbsp.

shorteningin a large microwave-safe bowl. Microwave at MEDIUM (50% power) 1 to11/2minutes or until melted and smooth, stirring at 30-second intervals. Add

1/4cup milkand 1 cup powdered sugar, and whisk until smooth.


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Quadruple Chocolate clairsWhy settle for just one kind of chocolate when you can have four? A luscious chocolatepudding is nestled inside a crispy chocolate clair shell, covered with white chocolate

icing, and drizzled with semisweet chocolate for a decadent finish.

Makes 12 clairs3/4cup sugar

1/4cup unsweetened cocoa, sifted

3 Tbsp. cornstarch

1/4tsp. table salt

3 large egg yolks

13/4cups milk

2 Tbsp. butter


1/2cup heavy cream

Chocolate Pte Choux (clairs)

White Chocolate Frosting

2 oz. semisweet chocolate

Garnish: chocolate curls

1.Whisk together sugar, cocoa, cornstarch, and salt in a heavy saucepan. Whisk egg yolksand milk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook overmedium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble.Cook, whisking constantly, 1 more minute; remove from heat.

2.Whisk butter and vanilla into sugar-egg mixture; transfer to a medium bowl. Place

plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes;chill 4 to 24 hours.

3.Place cream in a small bowl. Beat at medium speed with an electric mixer until stiffpeaks form. Fold whipped cream into chilled custard. Spoon custard mixture into a pastrybag fitted with a small round tip. Pierce 1 end of each clair with a knife to create a smallhole. Insert the pastry tip, and fill with custard. Spread White Chocolate Frosting on topsof clairs.

4.Microwave semisweet chocolate in a small microwave-safe bowl at HIGH 30 seconds

or until melted and smooth. Drizzle chocolate over frosting. Chill until ready to serve.White ChocolateFrosting:Place 8 oz. finely chopped white chocolatein a small glassbowl; set aside. Microwave 1/4cup heavy cream, 2 Tbsp. butter, and 2 Tbsp. light corn


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syrupin a small microwave-safe bowl at HIGH 45 seconds or just until it starts to boil.Stir until butter is melted. Pour hot cream mixture over chocolate; let stand 3 minutes.Whisk until chocolate is melted and smooth. Microwave at MEDIUM (50% power) 15more seconds, if necessary. Stir in a small amount of white icing color, if desired. Chill 30minutes or until frosting is thick and spreadable, stirring occasionally.


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Chocolate-Hazelnut clairsIf you love chocolate-hazelnut spread, then these clairs are for you.

Makes 12 clairs

11

/2cups heavy creamPinch of table salt

2 Tbsp. hazelnut flavoring syrup


Chocolate Pte Choux (clairs)

Chocolate-Hazelnut Frosting

1 Tbsp. chopped hazelnuts1.Whisk together cream and salt in a large bowl. Beat cream mixture and flavoring atmedium-high speed until soft peaks form; gradually add powdered sugar, beating untilstiff peaks form.

2.Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce 1 end ofeach clair with a knife to create a small hole. Insert pastry tip, and fill with whippedcream. Spread Chocolate-Hazelnut Frosting on tops of clairs. Sprinkle frosting withchopped hazelnuts. Chill until ready to serve.

Chocolate-Hazelnut Frosting:Combine 1/4cup chocolate-hazelnut spread, 2 Tbsp. heavycream, and 1 Tbsp. light corn syrupin a medium bowl. Add 1 cup powdered sugarand 1/4tsp. table salt, and whisk until smooth. (Add more cream or powdered sugar, if needed, toreach desired consistency.)

Perfect Puff

Look for hazelnut flavoring syrup in the coffee aisle at gourmet groceries or online.


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Lemon Meringue clairsLemon desserts are always a favorite at our house, and clair shells make the perfect crustfor a tart lemon meringue pie. Use store-bought lemon curd if youre in a hurry, but if

you have the time, the lemon curd filling in this recipe is an ideal balance of tart and

sweet.Makes 12 clairs

1/3cup sugar

1 Tbsp. cornstarch

3 large egg yolks

1/4cup fresh lemon juice (about 2 lemons)

Zest of 1/2lemon1/4cup cold unsalted butter, cut into 4 pieces

Simple or Graham Pte Choux (clairs, pages 14, 21)

Parchment paper

Meringue

1.Whisk together sugar and cornstarch in a small heavy saucepan. Whisk egg yolks and

lemon juice in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook overmedium heat, whisking constantly, 5 minutes or until mixture thickens; remove from heat.

2.Stir in lemon zest. Add butter, 1 piece at a time, whisking until butter is melted andmixture is smooth; transfer to a small bowl. Place plastic wrap directly on warm filling toprevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

3.Preheat oven to 400. Cut each clair in half horizontally. Place bottom halves on aparchment paperlined baking sheet; set top halves aside. Spoon lemon curd onto bottomhalves. Spoon or pipe Meringue on top of lemon curd. Bake at 400 for 6 minutes or until

meringue is golden. Top with reserved halves.Meringue:Beat 3 large egg whites,1/4tsp. cream of tartar, and a pinch of table saltat high

speed with an electric mixer until soft peaks form. Gradually add 1/3cup sugar, 1 Tbsp. ata time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes).


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Key Lime clairsWhile the famed pie these puffs are inspired by can be topped with meringue or whipped

cream, I like to give them a tropical twist with coconut whipped cream.

Makes 12 clairs

1/2tsp. unflavored gelatin

1 (14-oz.) can sweetened condensed milk

2 tsp. Key lime zest*

1/3cup fresh Key lime juice*

Pinch of table salt

Simple or Graham Pte Choux

(clairs, pages 14, 21)

Coconut Whipped Cream

Additional lime zest

Lime slices

Toasted coconut

1.Sprinkle gelatin over 1 Tbsp. cold water in a small microwave-safe bowl; let stand 1

minute. Microwave at HIGH 5 to 10 seconds or until gelatin dissolves.2.Whisk sweetened condensed milk, Key lime zest, Key lime juice, and salt in a largebowl. Whisk in gelatin mixture. Cover and chill 4 to 24 hours.

3.Cut each clair in half horizontally. Spoon Key lime mixture onto bottoms. Spoon orpipe whipped cream onto Key lime mixture; replace tops. Sprinkle with additional limezest, lime slices, and toasted coconut before serving.

*Regular (Persian) lime zest and juice may be substituted.

Coconut Whipped Cream:Whisk together 1 cup heavy creamand a pinch of table saltin amedium bowl. Beat cream mixture and 1/4tsp. coconut extractat medium speed with anelectric mixer until soft peaks form; gradually add 3 Tbsp. powdered sugar, and beat untilstiff peaks form.


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Sour Cream-Lemon clairsA national restaurant chain specializing in pies sold a lemon-sour cream pie that my momcouldnt resist. I think youll find these clairs irresistible as well. They get snatched up

quickly in my family.

Makes 12 clairs3/4cup sugar

1/4cup cornstarch

1/4tsp. table salt

2 large egg yolks

11/3cups milk

1/2cup fresh lemon juice

3 Tbsp. butter

1 Tbsp. lemon zest

3/4cup sour cream

Simple Pte Choux (clairs)

Sour Cream IcingCoarsely crushed lemon drops

1.Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks andmilk in a glass bowl. Gradually whisk egg mixture into sugar mixture; whisk in lemonuice. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just

starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.

2.Whisk butter and lemon zest into sugar-egg mixture; transfer to a medium bowl. Placeplastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes;

chill 4 to 24 hours.3.Fold sour cream into chilled custard. Cut each clair in half horizontally. Spoon custardmixture onto bottom halves. Top with remaining halves. Spread Sour Cream Icing on topsof clairs. Sprinkle icing with crushed lemon drops. Chill until ready to serve.

Sour Cream Icing:Whisk together 2 cups powdered sugar, 1 Tbsp. sour cream, 1 Tbsp.fresh lemon juice, and 1 Tbsp. waterin a small bowl until smooth. (Add more water orpowdered sugar, if needed, to reach desired consistency.)


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Strawberry Cheesecake clairsWith a no-bake cheesecake custard layered on top of a sweet homemade strawberry

filling, these individual treats are much easier to serve than traditional cheesecake anddont take as long to make.

Makes 12 clairs1 cup heavy cream

1 (8-oz.) package cream cheese, softened

1/3cup granulated sugar

1/8tsp. table salt


Simple Pte Choux

(clairs)

Strawberry Filling

Powdered sugar

1.Place cream in a large bowl. Beat at medium-high speed with an electric mixer untilstiff peaks form. Combine cream cheese, sugar, salt, and vanilla in a separate mediumbowl. Beat until smooth. Gradually fold in whipped cream.

2.Cut top one-third off of each clair. Spoon Strawberry Filling onto bottoms. Spoon orpipe whipped cream mixture on top of Strawberry Filling; replace tops. Chill until ready toserve. Sprinkle with powdered sugar before serving.

Strawberry Filling:Sprinkle 1 tsp. unflavored gelatinover 1/3cup cold waterin a smallsaucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2minutes). Stir in 11/2cupsdiced fresh strawberries,

1/3cup granulated sugar, and 1 tsp.orange zest. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until berries

are softened, about 5 minutes. Let stand 30 minutes; chill 4 to 24 hours.


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Tiramis clairsIt took several tries to get the tiramis flavors of these clairs just right. The key is to

allow both the chocolate and coffee flavors to shine.

Makes 12 clairs

1 cup heavy cream

Pinch of table salt

1 (8-oz.) container mascarpone cheese, at room temperature


2 Tbsp. chocolate flavoring syrup

2 tsp. instant espresso


Simple Pte Choux

(clairs)

Unsweetened cocoa

Tiramis Icing

Chocolate shavings

1.Place cream and salt in a large bowl. Beat cream mixture at medium-high speed with anelectric mixer until stiff peaks form. Combine mascarpone, powdered sugar, chocolatesyrup, espresso powder, and vanilla in a separate medium bowl. Beat until smooth.Gradually fold in whipped cream.

2.Cut each clair in half horizontally. Spoon or pipe whipped cream mixture onto bottomhalves; sprinkle with cocoa. Spread Tiramis Icing on top halves; replace tops. Sprinklewith chocolate shavings. Chill until ready to serve.

Tiramis Icing:Whisk together 1 tsp. instant espressoand 2 Tbsp. waterin a small bowl

until espresso dissolves. Add 11/2cups powdered sugarand 2 Tbsp. Italian chocolateflavoring syrup, and whisk until smooth. (Add more water or powdered sugar, if needed,to reach desired consistency.)

Dream FlipMascarpone cheese is a soft Italian cheese similar to cream cheese. Substitute cream

cheese in a pinch.


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Toffee Bar clairsFilled with a brown sugar custard and slathered in milk chocolate frosting, these puffs get

extra flavor and crunch by sprinkling with chopped toffee bars.

Makes 12 clairs

1/2cup firmly packed brown sugar

3 Tbsp. cornstarch

1/4tsp. table salt

2 large egg yolks

11/4cups milk

1 Tbsp. dark molasses2 Tbsp. unsalted butter


3/4cup heavy cream

Simple Pte Choux

(clairs)

Milk Chocolate FrostingGarnish: chopped chocolate-covered toffee candy bars

1.Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks, milk, andmolasses in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook overmedium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble.Cook, whisking constantly, 1 more minute; remove from heat. Whisk butter and vanillainto sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warmfilling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

2.Place cream in a small bowl. Beat at medium-high speed with an electric mixer untilstiff peaks form. Fold whipped cream into chilled custard. Spoon custard mixture into apastry bag fitted with a small round tip. Pierce 1 end of each clair with a knife to create asmall hole. Insert the pastry tip, and fill with custard. Spread Milk Chocolate Frosting ontops of clairs. Keep chilled.

Milk Chocolate Frosting:Combine 1/2cup milk chocolate morselsand 1 Tbsp. shortening

in a large microwave-safe bowl. Microwave at MEDIUM (50% power) for 1 to 11/2minutes or until melted and smooth, stirring at 30-second intervals. Add 3 Tbsp. heavy

creamand 1 cup powdered sugar, and whisk until smooth. (Add more cream or powderedsugar to reach desired consistency.)


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Red Velvet clairsEnjoy the flavors of the beloved cake in a whole new way. Deep crimson shells are filled

with a tangy pastry cream and bathed with a rich cream cheese frosting.

Makes 12 clairs

3/4cup sugar

1/4cup cornstarch

1/4tsp. table salt

2 large egg yolks

1 cup milk

1

/2cup buttermilk2 Tbsp. butter


1/2cup heavy cream

Red Velvet Pte Choux

(clairs)

Cream Cheese FrostingSweetened flaked coconut

1.Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks, milk,and buttermilk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cookover medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts tobubble. Cook, whisking constantly, 1 more minute; remove from heat. Whisk butter andvanilla into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly onwarm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

2.Place cream in a small bowl. Beat at medium speed with an electric mixer until stiffpeaks form. Fold whipped cream into chilled custard.

3.Cut each clair in half horizontally. Spoon or pipe custard mixture onto bottom halves.Spread or pipe Cream Cheese Frosting on top halves; replace tops. Sprinkle frosting withcoconut. Chill until ready to serve.

Cream Cheese Frosting:Beat 4 oz. softened cream cheeseand 2 Tbsp. softened butteratmedium speed with an electric mixer until creamy. Gradually add 2 cups powdered sugar,1 Tbsp. milk, and 1/2tsp. vanilla extract, beating at low speed until blended. Increase

speed to medium-high; beat 1 to 2 minutes or until fluffy. (Add more milk or powderedsugar as needed to reach desired consistency.)


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Maple-Pecan clairsFilled with rich maple pastry cream, topped with a decadent maple icing, and sprinkled

with chopped pecans, these clairs are sure to remind you of a donut-shop favorite.

Makes 12 clairs

1/4cup sugar

3 Tbsp. cornstarch

1/4tsp. table salt

2 large egg yolks

3/4cup milk

1

/2cup pure maple syrup1 Tbsp. butter


3/4cup heavy cream

Simple Pte Choux

(clairs)

Maple IcingChopped toasted pecans

1.Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks, milk,and maple syrup in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cookover medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts tobubble. Cook, whisking constantly, 1 more minute; remove from heat. Whisk butter andvanilla into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly onwarm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

2.Place cream in a small bowl. Beat at medium-high speed with an electric mixer untilstiff peaks form. Fold whipped cream into chilled custard. Spoon custard mixture into apastry bag fitted with a small round tip. Pierce 1 end of each clair with a knife to create asmall hole. Insert the pastry tip and fill with custard. Spoon Maple Icing on tops of clairs.Sprinkle icing with chopped pecans. Chill until ready to serve.

MapleIcing:Whisk together 2 cups powdered sugar, 1 tsp. maple flavoring, and 2 Tbsp.waterin a small bowl until smooth. (Add more water or powdered sugar, if needed, toreach desired consistency.)


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Profiteroles


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Vanilla Bean ProfiterolesIf youve never had Crme Anglaise before, youve been missing out. The intensity that

the vanilla bean imparts makes these puffs anything but ordinary.

Makes 14 profiteroles

1 vanilla bean

2 cups half-and-half

1 cup heavy cream

3/4cup sugar


Pinch of table salt

Simple Pte Choux

(profiteroles)

Warm Vanilla Sauce

Multicolored sprinkles

1.Split vanilla bean lengthwise, and scrape seeds. Stir together vanilla bean and seeds,half-and-half, heavy cream, sugar, vanilla extract, and salt in a large bowl. Cover and chillat least 1 hour or overnight.

2.Remove vanilla bean. Pour mixture into a freezer container of a 11/2-qt. electric ice

cream maker, and freeze according to manufacturers instructions. (Instructions and timesmay vary.) Transfer ice cream to an airtight container. Freeze 2 hours or until firm.

3.Cut each profiterole in half horizontally. Dollop ice cream onto bottom halves; top withremaining halves. Cover and freeze until ready to serve. Drizzle with Warm Vanilla Sauce,and top with sprinkles just before serving.

Warm Vanilla Sauce (Crme Anglaise):Heat 1/2cup milkand1/2cup heavy creamin a

heavy saucepan over medium-low heat, just until bubbles and steam appear (do not boil).Remove from heat. Whisk together 2 large egg yolks, 1/3cup sugar, and a pinch of tablesaltin a medium bowl; gradually whisk in one-fourth of hot milk mixture. Gradually addwarm egg mixture to remaining hot milk mixture, whisking constantly. Cook on mediumheat, whisking constantly, 7 minutes or until mixture thinly coats the back of a woodenspoon. Remove from heat. Whisk in 1 tsp. vanilla bean paste or vanilla extract. Pourthrough a fine wire-mesh strainer into a bowl.


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Triple Berry ProfiterolesHomemade strawberry ice cream tastes infinitely better than store-bought strawberry icecream because it has more flavor. When you make your own strawberry ice cream, top itwith a blackberry and raspberry sauce, and serve it in a pastry shell. Youll have a dessert

that will have any berry lover asking for more.Makes 14 profiteroles

13/4cups half-and-half

3/4cup heavy cream

3/4cup pureed strawberries

2/3cup granulated sugar


Pinch of table salt

Simple Pte Choux

(profiteroles)

Berry Compote

Powdered sugar

1.Stir together half-and-half, heavy cream, pureed strawberries, granulated sugar, vanilla,and salt in a large bowl. Cover and chill at least 1 hour or overnight.

2.Pour mixture into a freezer container of a 11/2-qt. electric ice cream maker, and freeze

according to manufacturers instructions. (Instructions and times may vary.) Transfer icecream to an airtight container. Freeze 2 hours or until firm.

3.Cut each profiterole in half horizontally. Scoop 1/4cup ice cream onto bottom halves.Drizzle ice cream with Berry Compote; top with remaining halves. Sprinkle with

powdered sugar before serving.Berry Compote:Combine 2 cups thawed frozen blackberries (including any accumulateduices), 1/2cup granulated sugar, and

1/2tsp. orange zestin a medium saucepan. Bring to a

boil over medium-high heat, stirring constantly. Cook 2 minutes or until softened. Removefrom heat. Process blackberry mixture in a blender until smooth, stopping to scrape downsides as needed. Pour mixture through a fine wire-mesh strainer into a bowl. Fold in 11/2cups fresh raspberries.


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Orange Cream ProfiterolesWith rich vanilla ice cream in a crispy pastry shell covered in a sweet orange sauce, theseprofiteroles are a version of the popular summertime treat that kids and grown-ups alike

will love.

Makes 14 profiterolesSimple Pte Choux (profiteroles)

31/2cups vanilla ice cream

Orange Ice Cream Topping

Powdered sugar

Cut each profiterole in half horizontally. Scoop 1/4cup ice cream onto bottom halves.

Drizzle Orange Ice Cream Topping over ice cream; top with remaining halves. Sprinklewith powdered sugar before serving.

Orange Ice Cream Topping: Whisk together 1/4cup granulated sugar, 1 Tbsp. cornstarch,

and a pinch of table saltin a medium saucepan. Stir in 3/4cup thawed orange juice

concentrate, 1/4cup water, and 2 Tbsp. light corn syrup. Bring to a boil over medium heat,stirring constantly; reduce heat, and simmer, stirring often, 2 minutes or until thickened.Remove from heat, and stir in 1 Tbsp. butterand 1 tsp. orange zest. Let stand 30 minutesor until mixture cools to room temperature. Chill until ready to serve.

Perfect PuffGive puffs a pretty pop of color by brushing tops with warmed honey and then

sprinkling with orange sprinkles.


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Strawberries Flamb ProfiterolesFor the first few years of our marriage, my husband and I would treat ourselves to an

anniversary dinner at the Royal Palacean upscale restaurant in an old Jewish synagogue.For dessert we always ordered their Strawberries Flamb. When the restaurant closed, my

husband and I started making this special dessert at home. This profiterole version takesthe original to a whole new level.

Makes 14 profiteroles

Simple Pte Choux

(profiteroles)


Strawberry Flamb Sauce

Powdered sugar

Cut each profiterole in half horizontally. Scoop 1/4cup ice cream onto bottom halves.

Drizzle Strawberry Flamb Sauce over ice cream; top with remaining halves. Sprinklewith powdered sugar, and serve immediately.

Strawberry Flamb Sauce:Bring 1/4cup fresh orange juiceand 2 Tbsp. fresh lemon juiceto a boil over medium-high heat in a small skillet. Simmer 2 to 3 minutes or until liquid isreduced by half (to about 3 Tbsp). Add 1/4cup granulatedsugarand a pinch of table salt,

whisking until sugar is dissolved. Add 1/4cup brown sugar. Bring to a boil over medium

heat, stirring constantly; reduce heat, and simmer 3 minutes or until brown sugar isdissolved and mixture is syrupy. Remove from heat and whisk in 1 Tbsp. butter. Stir in 1cup chopped fresh strawberries. Stir in 2 Tbsp. rum, and carefully ignite the fumes justabove mixture with a long match or long multipurpose lighter. Let flames die down.


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Pralines & Cream ProfiterolesPralines-and-cream ice cream is one of my husbands favorites, but when I paired it withthis sweet salted caramel sauce with pecans, it was my daughter who begged me to make

it again and again.

Makes 14 profiterolesSimple Pte Choux

(profiteroles)

31/2cups pralines-and-cream or butter-pecan ice cream

Salted Caramel Pecan Ice Cream Topping

Powdered sugar

Cut each profiterole in half horizontally. Scoop 1/4cup ice cream onto bottom halves.Drizzle Salted Caramel Pecan Ice Cream Topping over ice cream; top with remaininghalves. Sprinkle with powdered sugar before serving.

Salted Caramel Pecan Ice Cream Topping:Combine 3/4cup brown sugar,1/4cup light

corn syrup, 2 Tbsp. heavy cream, 2 Tbsp. butter, and 1/4tsp. table saltin a medium

saucepan. Bring to a boil over medium heat, stirring constantly; reduce heat, and simmer 2minutes or until sugar dissolves and sauce is smooth and syrupy. Stir in 1 tsp. vanillaextractand 1/

2cup chopped toasted pecans.

Perfect PuffTo toast the chopped pecans, spread them on a baking sheet and bake at 350 for 5

minutes or until lightly browned and fragrant. Watch them carefully to avoid burning.


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Black Cherry ProfiterolesCherries are one of my favorite fruits. Unfortunately, cherry season is short, and fresh

cherries arent available most of the year. Luckily, this recipe uses frozen cherries, so itsthe perfect dessert any time of year.

Makes 14 profiterolesChocolate Pte Choux

(profiteroles)


Black Cherry Ice Cream Topping

Powdered sugar

Cut each profiterole in half horizontally. Scoop 1/4cup ice cream onto bottom halves.Drizzle Black Cherry Ice Cream Topping over ice cream; top with remaining halves.Sprinkle with powdered sugar before serving.

Black Cherry Ice Cream Topping:Whisk together 1/2cup granulated sugar, 2 Tbsp.cornstarch, and a pinch of table saltin a medium saucepan. Stir in 1 (12-oz.) packagethawed, frozen dark cherries; 1/4cup fresh orange juice; and 1 Tbsp. fresh lemon juice.Bring to a boil over medium heat, stirring constantly; reduce heat, and simmer 2 minutesor until sauce thickens. Remove from heat, and stir in 1 Tbsp. butterand 1 tsp. orangezest.

Dream FlipYou can also use drained canned cherries in this recipe, but just be sure to buy cherries

packed in water instead of canned cherry pie filling.


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Bananas Foster ProfiterolesNew Orleans is a memorable town, and the Bananas Foster dessert at Brennans restaurant

is unforgettable. People line up for hours to get a table to eat this luscious ice-creamdessert. Add in a cream puff, and you have a creation thats just as unforgettable from the

comfort of home.Makes 14 profiteroles

Simple Pte Choux

(profiteroles)


Bananas Foster Ice Cream Topping

Powdered sugarCut each profiterole in half horizontally. Scoop 1/4cup ice cream onto bottom halves.Drizzle Bananas Foster Ice Cream Topping over ice cream; top with remaining halves.Sprinkle with powdered sugar and serve immediately.

Bananas Foster Ice Cream Topping:Melt 3 Tbsp. butterin a small saucepan over medium-high heat. Add 1/2cup brown sugar, 1 Tbsp. water,

1/8tsp. ground cinnamon, and a pinchof table salt, whisking until combined. Bring to a boil, whisking constantly. Remove fromheat, and stir in 1/4tsp. vanilla extractand 2 large bananas, cut into bite-size pieces.

Perfect PuffTraditional Bananas Foster is flambed using rum. If youd like to flamb the sauce for

these profiteroles, follow the instructions for Strawberry Flamb Sauce.


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Pia Colada ProfiterolesI had my first pia colada on a cruise ship bound for the Caribbean, and it was love at first

sip. This dessert version has coconut ice cream enveloped in a cream puff shell andsmothered in a sweet, brown sugarpineapple sauce.

Makes 14 profiteroles1 (13-oz.) can coconut milk

3/4cup sugar

1 cup heavy cream


Pinch of table salt

Simple Pte Choux(profiteroles)

Pineapple Ice Cream Topping

Dried pineapple slices, chopped

1.Stir together coconut milk and granulated sugar in a large bowl until sugar dissolves.Add cream, vanilla, and salt. Cover and chill at least 1 hour or overnight.

2.Pour mixture into a freezer container of a 11/2-qt. electric ice cream maker, and freezeaccording to manufacturers instructions. (Instructions and times may vary.) Transfer icecream to an airtight container. Freeze 2 hours or until firm.

3.Cut each profiterole in half horizontally. Scoop 1/4cup ice cream onto bottom halves.

Drizzle Pineapple Ice Cream Topping over ice cream; top with remaining halves. Toppuffs with chopped dried pineapple pieces.

Pineapple Ice Cream Topping:Drain 1 (8-oz.) can crushed pineapple in juicein a finewire-mesh strainer over a large measuring cup to collect juice. Press pineapple through

fine wire-mesh strainer using the back of a spoon to squeeze out additional juice. Setcrushed pineapple aside. Bring pineapple juice to a boil over medium heat in a mediumsaucepan. Cook 2 to 3 minutes or until liquid is reduced by half (about 2 Tbsp.). Stir incrushed pineapple, 1/2cup brown sugar, and a pinch of table salt. Reduce heat, and simmer5 minutes or until sugar dissolves and mixture is syrupy. Remove from heat. Serveimmediately, or let stand 30 minutes; chill until ready to serve.


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Grasshopper ProfiterolesMint and chocolate have always paired well, and this version is no exception. Youll love

the mint-flavored ice cream surrounded bya crisp pastry shell dripping with rich,homemade hot fudge sauce.

Makes 28 profiteroles11/4cups milk


1/2cup sugar

1 tsp. cornstarch

1/8tsp. table salt

4 large egg yolks


1/2tsp. crme de menthe oil* or peppermint extract

3 drops green liquid food coloring (optional)

4 oz. semisweet chocolate, finely chopped (about 3/4cup)

Double-Batch Pte Choux (profiteroles)Hot Fudge Sauce

Shaved thin crme de menthe chocolate mints

1.Heat milk and cream in a heavy saucepan over medium-low heat just until bubbles andsteam appear (do not boil). Reduce heat to low.

2.Whisk together sugar, cornstarch, and salt in a large bowl; whisk in yolks, and graduallywhisk in one-fourth of hot milk mixture. Gradually add warm egg mixture to remaininghot milk mixture, whisking constantly; cook, whisking constantly, 7 minutes or untilmixture thinly coats the back of a wooden spoon.

Documents

Simply Sweet Dream Puffs_ Shock - Barbara Schieving