Powder Puffs Recipes

CREAM PUFFS RECIPE

Steps:

• Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
• In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
• One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
• Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
• Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2" diameter and 1/2" tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
• Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
• In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
• Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.

MOM'S POTATO PUFFS

Steps:

• In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
• Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

MELT IN YOUR MOUTH PECAN PUFFS

Steps:

• Heat oven to 300 degrees F.
• Cream butter and sugar; add vanilla.
• Stir in flour and nuts.
• Roll into small (1 inch) balls.
• Bake for 27 minutes.
• Remove from oven, roll in powdered sugar while hot.
• Cool.

CHOCOLATE CHOUX PASTRY / CHOCOLATE CREAM PUFFS

Steps:

• Preheat oven to 400°F / 204°C.
• Measure out all the ingredients.
• Sift the flour and cocoa powder together and set aside in a small bowl.
• Place the salt, water, sugar, and butter in a saucepan, and heat over medium heat, while stirring occasionally. Make sure that the butter, salt, and sugar melt before the water comes to a boil.
• When the water comes to a boil, remove the pot from the heat and immediately add the cocoa powder and flour mix, in one go. Vigorously mix in the flour mixture so that it absorbs all of the water (use a wooden spoon or silicone spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).
• Cook the dough for about 1 minute (over medium heat) while mixing and moving it around in the pan, until you get a dough that pulls away from the sides of the pan and resembles dry mashed potato. You should also notice a dough film formed at the bottom of the pan. The cook time will vary depending on your stove, and pot size.
• Transfer the dough into a bowl and let it cool down slightly for a few minutes.
• Lightly whisk one egg in a small bowl and add it to the dough. Mix it well into the dough until thoroughly mixed in. Then add the second and third egg, mixing in the second well before adding the third.
• Now whisk the final egg, and add it in increments, until you get the right consistency. This is a crucial step, so take care not to add too much egg as this will result in flat/deflated puffs.
• The correct dough consistency is when the dough has a sheen to it, and has pipeable consistency, and the dough will form a "V" shape at the end of your spatula when lifted from the bowl. You may or may not use up all of the four eggs. This is why the fourth egg is added in increments.
• Prepare a baking tray with parchment paper.
• Pipe the desired shape onto the baking sheet - either using a piping bag fitted with a large tip (I use Wilton 1A, or you can cut the pastry bag opening instead). Then with a damp finger, flatten the apex and any sharp points on the dough mounds. Make sure to leave at least 1 - 1.5 inches between the piped mounds.
• Bake in the oven preheated at 400°F / 204°C, for about 5 minutes.
• Reduce the heat to 375°F / 190°C, and let the choux pastry cook for a further 20 minutes. DO NOT open the oven door during this step.
• After 25 minutes of total cook time, the choux pastry shells should have puffed up. Quickly open the oven door and rotate the baking sheet. If you piped very large choux pastry mounds, then let them cook a little bit longer before opening the oven door.
• Cook the choux puffs for another 5 minutes. At this stage, the choux pastries should have a hardened top. Quickly prick each of the cases with a toothpick.
• Bake the choux pastry for another 3 - 5 minutes, to allow the pastries to dry out a little.
• Remove from the oven, and prick the pastries one more time. Let the choux pastry cases cool completely in a draft-free area, preferably somewhere that is not cold.
• Preheat the oven to 400°F / 204°C again for the next batch. Once preheated, pipe and bake the second tray of choux pastry.
• Fill the choux cases with stabilized sweetened whipped cream as soon as they are at room temperature, and serve immediately. OR you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep in the freezer in an air-tight container.
• You can either cut the top of the pastry and fill the bottom half with whipped cream, OR make a hole at the bottom of the shell and fill with a pastry bag.
• In a small microwave-safe bowl, place the water, and sprinkle the gelatin over the surface of the water. Make sure all the gelatin is saturated with water, and then let it sit for at least 10 minutes to bloom.
• In a large bowl, place the heavy cream, confectioner's sugar, vanilla, and salt. Stir to combine. Have it ready to be whisked with an electric hand mixer or stand mixer by the time the gelatin is ready.
• After 10 minutes, microwave the gelatin in 10 second intervals to dissolve it. Do NOT let the gelatin mixture boil.
• Stir in the 1 tbsp of cold cream or milk.
• Start whisking the heavy cream mixture on high speed, and add the gelatin into it. Do NOT add the gelatin directly onto the whisk. Instead, add it where the cream is moving quickly due to whisking action. Alternatively, as soon as you add the gelatin, move the mixer around in the cream to make sure that the gelatin is mixed in well. The idea is to get the gelatin mixed into the cream as fast as possible, without it touching the whisk when added.
• Lower the mixer speed to medium (or medium high), and whisk the heavy cream until you have stiff peaks. Keep a close eye on it since the cream can go from stiff peaks to broken in a matter of seconds.
• Place the whipped chantilly cream in a large pastry bag, attached with a star tip (to create swirls), or with a round tip / bismarck tip (to fill).

POWDER PUFFS

Steps:

• Heat oven to 190c (375f).
• Heat trays.
• Beat egg whites until stiff.
• Gradually add the sugar, beating well.
• Add egg yolks.
• Sieve all dry ingredients together twice and fold into mixture.
• Fold in boiling water.
• Place heaped teaspoonfuls of mixture on hot greased trays and bake in oven for 5 minutes.
• Remove to a wire rack and cool before storing in an air-tight container until required.
• Six hours before serving, sandwich pairs together with whipped cream, and dust tops with icing (confectioner's) sugar.

CLASSIC CREAM PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

CHOCOLATE KISS POWDER PUFF COOKIES

Steps:

• Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
• Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it's okay if not all sections are exactly the same size
• Place one chocolate kiss in the center of each section.
• Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
• Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don't overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
• Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners' sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.