Martha Stewart Cream Puff Recipe

CoffeeFilled Cream Puffs with Chocolate Glaze Recipe Martha …

WEBMay 16, 2017 · Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely. Whisk the pastry cream until smooth and transfer to a …

Rating: 5/5(1)
1. Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
2. Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
3. Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
4. Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.

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Keto Cream Puffs Carb Manager

WEBStep 1. Preheat an oven to 375 degrees and line a sheet tray with parchment paper. Begin by separating the egg. Whip the egg white and …

Rating: 4.5/5(9)
1. Preheat an oven to 375 degrees and line a sheet tray with parchment paper. Begin by separating the egg. Whip the egg white and cream of tartar together in a stand mixer until you have stiff peaks. Transfer the whipped egg white into a new bowl.
2. Wipe your mixing bowl clean and combine the egg yolk with the cream cheese and first amount of stevia. Whip the ingredients together until you have a smooth, pale yellow batter.
3. Fold the egg whites into the egg yolk batter, being careful not to deflate the air bubbles in the egg whites. Then, transfer the batter to a piping bag or a plastic ziploc bag with the corner cut off. Pipe approximately 10 puffs on the sheet tray, each about 2 inches wide.
4. Bake the puffs for 10 minutes. Then, without opening the oven, turn the heat down to 300 degrees and bake the puffs for 15 more minutes. When they’re done, the puffs will be golden brown and should easily shake loose on the parchment paper.

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Cream Puffs with Ice Cream and Hot Fudge Sauce …

WEBMay 16, 2017 · Butter two large rimmed baking sheets. Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over …

1. Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
2. 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.
3. 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.
4. 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).

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