Chief Longwind Of The North
Certified/Certifiable
These little beauties are filled with Bavarian Cream. They are so tasty. Here's what they look like.how you make them.
What you will need:
Tools:
glass or metal mixing bowl
double boiler
balloon whisk
piping bags with long tip (for piping Bavarian Cream into eclairs)
piping bag with large round tip (for piping the choux paste into eclairs)
Cookie sheet
Parchment Paper
Cream puff pastry, or Choux Paste
This is the real thing. This is the best cream puff, or éclair paste recipe I’ve yet found.
Puff Shell Ingrediants:
1 cup Sifted AP Flour
1/8 tsp. salt
1 tbs. sugar
1 cup milk
1/3 cup butter
4 large eggs, brought to room temperature
Preheat oven to 400 degrees F.
Sift together the flour, salt, and sugar. Set aside.
Place the milk and butter into a heavy sauce pan and bring to a boil. Add the other ingrediants all at once. Quickly stir to combine, until a smooth ball is formed that no longer sticks to the pan. Remove from the heat and let sit for about two minutes.
Add the eggs, one at a time, and mix with a wooden spoon until completely incorporated. The finished dough should be shiny and form sturdy peaks when raised with a spoon.
Using two tablespoons, scoop out a heaping tablespoon of the dough with one and place onto a greased cookie sheet by scraping the dough free with the other. Leave room for expansion. Place the cookie sheet into the hot oven and bake for ten minutes. Turn down the heat to 350 and cook for an additional 25 minutes or so. Remove and let cook, in a calm area. When completely cooled, carefully Pipe in Bavarian Creme.
Bavarian Cream Recipe:
Ingredients:
2 tbs. unflavored gelatin
1 cup Sugar
2 tbs
3/4 tsp. fine table salt
3 cups milk
3 egg yolks, whisked together. (Use the egg whites to make meringue, or a sandwich)
2 tbs. butter
2 tsp. Vanilla extract
1/2 cup heavy whipping cream
Whisk together the sugar, salt, and gelatin in a 3 quart sauce pan. Whisk in the milk. In a double boiler, scald the mixture while stirring to disolve the gelatin. Turn down the heat.
Add ½ cup of the hot liquid to the beaten egg yolk to temper it. Pour the egg yolk into the hot cream and increase heat to medium.. Stir continuously until the Bavarian Cream thickens. Whisk in the butter and vanilla until completely incorporated. Pour through a fine-mesh sieve to remove any lumps. The end result should be a silky smooth Bavarian cream, suitable for using in Boston Cream pie, or to fill pastries, or simple eat from a desert glass.
Seeeeeya; Chief Longwind of the North
What you will need:
Tools:
glass or metal mixing bowl
double boiler
balloon whisk
piping bags with long tip (for piping Bavarian Cream into eclairs)
piping bag with large round tip (for piping the choux paste into eclairs)
Cookie sheet
Parchment Paper
Cream puff pastry, or Choux Paste
This is the real thing. This is the best cream puff, or éclair paste recipe I’ve yet found.
Puff Shell Ingrediants:
1 cup Sifted AP Flour
1/8 tsp. salt
1 tbs. sugar
1 cup milk
1/3 cup butter
4 large eggs, brought to room temperature
Preheat oven to 400 degrees F.
Sift together the flour, salt, and sugar. Set aside.
Place the milk and butter into a heavy sauce pan and bring to a boil. Add the other ingrediants all at once. Quickly stir to combine, until a smooth ball is formed that no longer sticks to the pan. Remove from the heat and let sit for about two minutes.
Add the eggs, one at a time, and mix with a wooden spoon until completely incorporated. The finished dough should be shiny and form sturdy peaks when raised with a spoon.
Using two tablespoons, scoop out a heaping tablespoon of the dough with one and place onto a greased cookie sheet by scraping the dough free with the other. Leave room for expansion. Place the cookie sheet into the hot oven and bake for ten minutes. Turn down the heat to 350 and cook for an additional 25 minutes or so. Remove and let cook, in a calm area. When completely cooled, carefully Pipe in Bavarian Creme.
Bavarian Cream Recipe:
Ingredients:
2 tbs. unflavored gelatin
1 cup Sugar
2 tbs
3/4 tsp. fine table salt
3 cups milk
3 egg yolks, whisked together. (Use the egg whites to make meringue, or a sandwich)
2 tbs. butter
2 tsp. Vanilla extract
1/2 cup heavy whipping cream
Whisk together the sugar, salt, and gelatin in a 3 quart sauce pan. Whisk in the milk. In a double boiler, scald the mixture while stirring to disolve the gelatin. Turn down the heat.
Add ½ cup of the hot liquid to the beaten egg yolk to temper it. Pour the egg yolk into the hot cream and increase heat to medium.. Stir continuously until the Bavarian Cream thickens. Whisk in the butter and vanilla until completely incorporated. Pour through a fine-mesh sieve to remove any lumps. The end result should be a silky smooth Bavarian cream, suitable for using in Boston Cream pie, or to fill pastries, or simple eat from a desert glass.
Seeeeeya; Chief Longwind of the North
