Martha Stewart Cream Puffs 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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Cream Puffs with Lemon Mousse and Blueberry Sauce …

WEBJan 9, 2019 · Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. …

Rating: 3.3/5(16)
1. Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
2. Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
4. Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.

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Easy Homemade Cream Puffs — Bless this Mess

WEBApr 29, 2021 · Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a baking mat and set aside. Add the water and …

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a baking mat and set aside.
2. In a large saucepan, bring the milk and 1/4 cup of sugar up to 180 degrees over medium heat, stirring very often. The mixture should be hot and start to steam across the top, but should not boil.
3. Cut off top of the pastry.

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