NO-FUSS PASTRY CREAM
Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
BASIC CREAM PUFFS
This absolutely classic dessert starts with a Pâte à Choux made from flour, eggs, butter, and sugar. The mixture is piped and baked into individual cream puffs, then the real sweetness starts. Lightened pastry cream fills each puff, which are topped with icing or powdered sugar and nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 90
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats.
- Make Pastry Cream, and refrigerate. Make Pate a Choux batter. Fill a pastry bag fitted with a coupler or 1/2-inch (Ateco #806) tip, and pipe 1-inch rounds onto baking sheets at 2-inch intervals. Using fingers, rub egg wash over entire top, and flatten tips, being careful not to let it drip onto the surrounding baking sheet (it will inhibit rising). Sprinkle with crystal sanding sugar or chopped nuts, if desired.
- Cover one sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce oven heat to 350 degrees. Bake 15 to 20 minutes, or until puffs are golden brown. Transfer to a wire rack to let cool slightly. Raise heat back to 425 degrees, and repeat process for remaining batch.
- Whip heavy cream to stiff peaks in a small bowl. Stir pastry cream to soften. Add whipped cream to pastry cream in two batches; stir to combine after each. Fill a pastry bag fitted with a coupler and filling tip (Ateco #230). Insert tip into the underside of each cream puff, and fill. Cool completely before dusting with confectioners' sugar or applying icing.
- To make icing, combine sugar, butter, and water in a medium bowl. Stir until smooth. Add the food coloring a little at a time until desired color is reached. Dip the top of cooled cream puffs into icing; let excess drip off before turning over. Let set a few minutes; decorate with a dragee. Serve, or store up to 2 hours in an airtight container in the refrigerator.
PASTRY CREAM FOR CREAM PUFFS
Use this recipe to make our Cream Puffs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Bring milk, 1/4 cup sugar, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
- Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed or whisk by hand until smooth.
PASTRY PUFFS
Our simple, 4-step recipe turns a few basic ingredients into 40 large puffs in just 35 minutes. Check out our Chocolate-Glazed Raspberry Cream Puffs recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pastry Dessert Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment. In a small saucepan, bring water, butter, and sugar to a boil over high.
- Immediately remove from heat. With a wooden spoon, stir in all-purpose flour. Continue to stir until mixture pulls away from sides of pan, about 2 minutes. Let cool 2 minutes.
- Add eggs one at a time, mixing after each addition until batter comes together. Transfer batter to a large zip-top bag; twist and squeeze bag so batter is in one corner. With scissors, snip a 1/2-inch opening in corner (or use a pastry bag with a 1/2-inch round plain tip).
- Pipe batter into desired size mounds, 1 inch apart, onto sheets. With a wet finger, smooth pointy tops. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool on sheets on wire racks.
Nutrition Facts : Calories 78 g, Fat 5 g, Protein 2 g
CREAM PUFFS
These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco No. 808), and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
- Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
- Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
- Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco No. 806). Insert tip into bottom of each puff, and fill. Dust with confectioners' sugar. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
CREAM PUFFS
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
Provided by Shellie Wendel
Categories Desserts
Time 55m
Yield 20
Number Of Ingredients 8
Steps:
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g
CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
- Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
- Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
- With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
- Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
- Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
- With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
- Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
- Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
- Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.
CREAM PUFFS RECIPE - (4.4/5)
Provided by WaffleCrumbs
Number Of Ingredients 16
Steps:
- Pastry Cream: Prepare an ice bath; set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside. In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Strain through a fine sieve into a medium bowl. Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath, and press a piece of plastic wrap directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days. Puffs: Preheat oven to 375 degrees Melt stick of butter and water to a rolling boil Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute) Remove from heat and cool for a couple of minutes Beat in eggs (one at a time) with a mixer Beat mixture until smooth and velveety Drop by spoonfuls (walnut sized) onto ungreased cookie sheet Bake until DRY, 20-25 minutes (maybe longer) Allow to cool Fill puffs with cream, dust with powdered sugar, drizzle with chocolate or both! Enjoy!
More about "martha stewart cream puffs recipes"
CREAM PUFFS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CREAM PUFF RECIPE | BLUETRINKETS BLOG
From bluetrinketsblog.wordpress.com
Estimated Reading Time 4 mins
MARTHA STEWART CREAM PUFFS RECIPE- TFRECIPES
From tfrecipes.com
Calories 189.7 caloriesCholesterol 76.9 mgCarbohydrate 15.2 gFat 13.3 g
32 MARTHA STEWART RECIPIES IDEAS IN 2021 | CREAM PUFFS ...
From pinterest.com
32 pins
100 MARTHA STEWART RECIPES IDEAS | MARTHA STEWART RECIPES ...
From pinterest.com
103 pins49 followers
CLASSIC CREAM PUFFS RECIPE | RECIPE | CREAM PUFF RECIPE ...
From pinterest.com
Servings 28
MARTHA BAKES: PâTE à CHOUX EPISODE | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
MARTHA STEWART CREAM PUFFS RECIPE RECIPE FOR DEVILED ...
From tfrecipes.com
MARTHA STEWART CREAM PUFFS RECIPE RECIPE FOR SHRIMP RECIPE ...
From tfrecipes.com
MARTHA STEWART CREAM PUFFS RECIPE RECIPE FOR BANANA RECIPES
From tfrecipes.com
MARTHA BAKES: PASTRY CREAM EPISODE - PBS FOOD
From pbs.org
CREAM PUFF RECIPE, DESSERTS, MARTHA STEWART RECIPES
From pinterest.com
10 BEST CREAM PUFF MARTHA STEWART RECIPES | YUMMLY
From yummly.com
MARTHA STEWART MAKES PUFF PASTRY 3 WAYS (ÉCLAIR, CREME ...
From youtube.com
PATE A CHOUX RECIPE | YUMMLY | RECIPE | PUFF PASTRY CREAM ...
CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS RECIPE | RECIPE ...
From pinterest.com
MAKING CREAM PUFFS WITH LINDSAY LOHAN - MARTHA STEWART ...
From youtube.com
BLUEBERRY CRISP RECIPE | RECIPE | BLUEBERRY CRISP ...
From pinterest.com
MARTHA STEWART NAPOLEON RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love