Baked Cream Puffs
Baked Cream Puffs
1 cup hot water
1/2 cup butter
1 Tbsp sugar
1/2 tsp salt
1 cup sifted all-purpose flour
1 tsp grated orange peel
1 tsp grated lemon peel
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
Bring water, butter sugar and salt to boil in a medium saucepan. Add flour, all at once and beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball (about 3 minutes or so) Remove from heat; let dough cool a bit….
Beat eggs, Quickly beat in beaten eggs, a little at a time, beating until smooth after each addition. Continue beating until mixture is smooth and glossy. Add orange and lemon zest; mix thoroughly.
Drop by tablespoonfuls 2 inches apart on the baking sheet. Brush tops with more egg for a gloss finish after baking.. Bake 15 minutes; reduce heat to 350 degrees F. and bake an additional 30 to 35 minutes until tops are golden.
Cut slit in side of each puff and put back in the oven with the door slightly open and let cool in the oven completely. This will dry out the inside of the pasty for easy filling.
Remove from oven when cooled. Cut top off and fill with whipped cream, vanilla pudding, hazelnut cream (see below) or ricotta filling (see below). Dust with powdered sugar, optional. Drizzle or frost with melted chocolate chips, optional.
3 cups ricotta cheese, about 1 ½ lbs
1 to 2 cups sugar
2 tsp vanilla extract
2 Tbsp grated orange peel
2 Tbsp grated lemon peel
Combine cheese, 1 cup sugar, vanilla, orange and lemon zest and beat with electric mixer about 10 minutes, taste if need to be sweeter add to taste. Chill in refrigerator until ready to use.
Hazelnut Creme Filling
1 Tbsp flour
2 Tbsp sugar
1 Tbsp instant coffee granulated crystals
1/8 cup finely chopped hazelnuts
1 Tbsp cornstarch
1 cup milk
1 tsp pure vanilla extract
1 tsp hot water
2 Tbsp heavy cream, whipped
In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended.
In a large saucepan over medium-high heat, add milk; bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until it comes to a boil and thickens. Remove from the heat.
Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm.
Fold in the whipped cream. Refrigerate until thick.
When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling. Close with the top section.
Variations: Add flavored extracts and cocoa.
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks