Italian Cream Puffs with Custard Filling


These Itálián creám puffs with á rich custárd filling áre á clássic Itálián dessert. They áre tráditionálly eáten on St. Joseph's Dáy, but I sáy indulge in them yeár-round!

Ingredients
For the pástry

  • 2¾ cups unbleáched áP flour
  • ⅛ tsp sált
  • ½ tsp báking sodá
  • 2 cups wáter
  • 9½ tbsp butter
  • 6 lárge eggs

For the custárd

  • 1 cup sugár
  • ½ cup flour
  • ¼ tsp sált
  • 3 cups whole milk
  • 4 egg yolks
  • 3 tbsp unsálted butter
  • 1½ tsp vánillá extráct
  • 1 tbsp rum


Instructions
For the pástry

  1. Preheát oven to 425. Line á cookie sheet with párchment páper. Sift the flour, sált, ánd báking sodá together ánd set áside.
  2. In á heávy sáucepán, heát the wáter. ádd the butter. When melted, remove the pán from the stove ánd ádd the flour mixture áll át once. Beát with á wooden spoon, then return the pán to medium-high heát, beáting the mixture until it comes áwáy from the sides of the pán. Remove the pán from the heát ánd ádd the eggs one át á time, beáting with á wooden spoon or hánd mixer in-between ádditions to mix well.
  3. Fill á pástry bág fitted with á ½-inch tip with the creám puff bátter. Squeeze out 3-inch puffs, ábout ½ inch ápárt on á cookie sheet. Báke 20 minutes or until golden brown. When done, cárefully slit the side of eách creám puff with á knife to állow steám to escápe ánd to prevent the puffs from becoming soggy inside. Tránsfer to cooling rácks ánd let cool.

For the custárd

  1. In sáucepán over moderáte heát, combine sugár, flour ánd sált. ádd milk gráduálly, cooking ánd stirring until mixture is thick ánd bubbly.
  2. Lower heát, stirring for 2 minutes ánd remove from heát. In á smáll bowl, ádd creám mixture to eggs slowly. Return mixture báck to pán. Bring to gently boil for 2 more minutes, ádding butter, rum, ánd vánillá. Tránfer to á shállow bowl to cool, plácing plástic wráp on the top of the custárd to prevent á skin forming. Refrigeráte.
  3. Once custárd hás cooled completely, pipe into opened pástry shells until they áre so full they might pop, top with á cherry, ánd dust with powdered sugár.
Notes in https://joanne-eatswellwithothers.com/2012/02/recipe-italian-cream-puffs-with-custard-filling-st-josephs-day-pastries.html

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