Polish Ptysie Cream Puffs Recipe That Will Make Your Mouth Water! (2024)

FAQs

What is the best flour for choux pastry? ›

The Flour: Choux can be made with a range of wheat flour types. Some cooks prefer low-protein cake or pastry flour for the delicate choux puffs they can create, while others swear by high-protein bread flour for the sturdier choux it produces.

Light and airy cream puffs, filled with thick pastry cream, fluffy whipped cream, or velvety crème légère (pastry cream lightened with whipped cream), are a classic dessert. Composed of just two versatile elements—pâte à choux and the filling of your choice—they're also cinch to whip up.

The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

Typical choux pastry formula includes:^2,3

Bring the milk, water, sugar, salt and butter to a boil, stir to combine. Remove from heat source, add the flour and continue stirring. Heat the mix again while stirring till the mixture becomes a cohesive mass and clears the side of the pot.

Also, if the puffs do not bake long enough, then they may taste slightly eggy because the insides haven't cooked long enough. We want the pastries to be crisp on the outside and dry on the inside. Solutions: Don't use too many eggs and bake long enough to dry them out.

There are multiple reasons why cream puffs may deflate. The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

It may sound finicky, but cream puffs require a two-temp approach to baking. The first 15 minutes should be hotter — 425 degrees Fahrenheit. This will help the water in the dough turn to steam, and coax the dough into setting in time to capture that lift. If the oven is too cool, they won't rise and hollow out.

It is important to bring the water and butter mixture to a full boil before adding the flour as heat is necessary to swell the starch granules in the flour. A full boil is reached when stirring does not reduce the strength of the boil. Eggs: are the leavening (rising) agent.

Starch. Starch thickens pastry cream. Most recipes incorporate flour, cornstarch, or a mix of the two.

What is another name for a cream puff? ›

A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.

Good thing the nutrition numbers are not obscene. In fact, for a cream-filled pastry, the lab results are surprisingly reasonable. A vanilla cream puff has 228 calories, 14.5 grams of fat and 112 mg of sodium.

Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.

Your dough should be shiny and smooth.

You will know it's ready when the pastry has a consistency that slowly closes in on itself once the spoon has passed through. Your choux ball is ready when you have a skin at the bottom of the pan, which takes about 2-3 minutes on medium heat.

Shelf-life & Refeshing your Choux

You can keep the Choux in an airtight container for up to 3 days. They will feel soggy when you take them out so it's important to put them in a 175°C oven for about 5 minutes. That will dry and crisp them back up. ..But I suggest to use,the same day you make them, so much better.

The choux buns should be golden brown and, what pastry chefs call, 'dry' on the inside. This effectively means the inside should feel moist but no moisture is to be seen. If they sink after baking this means there was still too much moisture inside and you will need a slightly longer baking time.

First, the dough is too wet and runny. The dough needs enough flour to give it structure to properly rise and hollow out. The solution is to use enough flour so that the dough is thick enough. Second, your cream puffs or choux pastries may not hollow out because the baking temperature is too low to start.