Pasta per bignè
Cream puff dough Traditional French recipe
This dough for cream puffs (also called pate a choux) is the basis to prepare profiteroles, éclairs and other various cream puffs. This is the recipe that I had learned to do by my mom since I was a young woman. In addition to sweet preparations I use it for savory dishes. In this case I add no sugar. They are truly delicious if filled with ricotta cheese and cotto ham, mushroom-and-truffle cream, melted cheese (pecorino cream puffs), or all that your imagination suggests to you. Your guests will envy your Italian assorted antipasto platters with these salty cream puffs combined with salami and cheeses. Besides, their advantage is that they can be prepared in advance and then filled before serving. Other basic preparations?
Ingredients / Serves 4
- 150g (5 1/3 ounces) all-purpose flour
- 50g (1 3/4 ounce) unsalted butter
- 4 eggs
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 250ml (8 1/2 fluid ounces - 1 cup) water
- medium difficulty
preparation: 20 minutes
cooking: 40 minutes
total: 1 h
- Nutrition Facts (amount per serving):
- Calories: 300(kCal)
Protein: 11.2 (g)
Total fat: 15.6 (g)
Total carbohydrate: 30.4 (g)
Sugars: 2.0 (g)
Cream puff dough recipe
Sift flour and keep it ready in a dish.
Put water, butter cut into pieces, salt and sugar in a little pan.
Bring to a boil.
Remove from the heat.
Stir in flour, stirring vigorously with a wooden spoon.
Put again your pan on the heat.
Never stop stirring and cook until your mixture is detached from the sides of your pan and spoon, and you can see a white coating formed on the bottom.
Then turn off the stove and let your mixture cool.
At this point add the first egg and stir vigorously, always in the same direction.
This is a very delicate stage on which your dough for cream puffs depends.
When the first egg is well mixed and your dough is smooth, add the second egg and proceed as before.
Add one egg at a time, stirring well to obtain a smooth and velvety dough.
The second cooking
Preheat the oven to 200°C (400°C).
Line your baking sheet with parchment paper.
Fill a pastry bag with your cream puff dough and pipe out it into puffs, keeping your puffs at 2-inch intervals. With your finger, press down every puff peak for they could burn.
Every puff should have a larger size than a walnut.
Remember to space your puffs well because these sweets tend to swell a lot during cooking.
Cooking time depends on your oven.
You'll generally need about 15 minutes.
Keep the situation under control without opening the oven to avoid mishaps. ;))
Bake until golden.
Let them cool very well before stuffing.
- - I made only a change to my mom's recipe. I use half of the butter. In fact she used 100g (3 1/2 ounces) butter. It's too much according to healthy eating. Our way of life has had several changes in the last years and we can't eat too much saturated fat.
- - You can mix the eggs into the dough transfering it into the bowl of a standing mixer fitted with the paddle attachment. But remember to add one egg at a time as I've just written above.
- - This is the recipe for sweet cream puffs. When I prepare salty cream puffs I add no sugar. This is the only change I make.
- - These doses are enough for about 24 cream puffs depending on their size.
- - You can also boil or fry your cream puffs according to the recipe you have to make.
- - Fiber per porton: 0.8 grams (daily intake: 23 grams)