Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: CreamPuff63 on August 01, 2010, 10:12:21 am
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After much trial and error, I think that I have finally nailed Choux Pastry in the TM ;D ;D ;D
Ingredients:
60g butter
270g water
150g plain flour
3 Extra Large eggs, beaten
Method:
Preheat oven to 200o-230o.
Place water and butter into TM bowl and cook for 5:30 minutes at 100o, Speed 2.
Add the flour and mix for 30 seconds on Speed 4, or until you see the pastry coming away from the sides of the bowl.
Spread mixture up sides of TM bowl with spatula and cool approx 5 minutes.
Once the mixture is cool, add beaten eggs one at a time onto rotating blades for 30-50 seconds, Speed 5.
Either pipe mixture onto tray, or place rounded spoonfuls onto greased trays.
Bake in hot oven for 10 minutes, and then reduce heat to moderate oven (180o-200o) and bake for 15-20 minutes until golden and crisp.
Remove from oven, make a small slit in side of puffs to allow steam to escape.
Return to oven for about 20 minutes to dry out with the oven door slightly ajar, and oven turned off.
Serving Suggestion:
Fill with Creme Patissere p155 EDC and drizzle with chocolate, or fill with whipped cream and sprinkle liberally with icing sugar. Bon Appetit ;D
Members' comments
JulieO - My profiteroles were a success, though I still had to tweak a little.
After turning off the oven and leaving in there for 20 mins with door ajar, when I took them out they were going soft so I made the slits bigger and scooped out any uncooked dough, turned on the oven again to hot and put them back in for 10-12 mins. After this time they were perfect, a real crispy shell.
I didn't make the creme patisserie just in case they didn't turn out so just filled with lightly sweetened cream and a dusting of icing sugar and they were really good. I put them in the fridge uncovered and a few hours later they were still crisp.
Even though the recipe didn't state it I left the MC off during cooking to allow steam and condensation to escape and even after 5 mins of 'cooling' time the bowl and mix was still quite hot, so I put the bowl in the fridge for about 3 mins, then proceeded with recipe.
It was so easy to do and I want to make again soon just to enforce that I've got it right and take a bit more care on the shaping of the dough as I put it on the trays. May even try piping, would like to try making into eclairs for a change.
Thanks CP for your tweaking of the recipe that has helped to make making them in the TM a success.
Chookie - CP, these are absolutely amazing. I have just made a batch, a bit rough looking, my fault not yours. They are light and crispy. I will ice them with coffee icing and fill with sweetened cream, for DH, and mine will have raspberry jam and cream in the centre and dusted with icing sugar.
Caroline J - they were so easy and such a hit! Injected the puffs with a 10ml syringe, done in a jiffy. Thanks for the recipe.
Made small slits with a sharp knife, then after they are finished cooking inject the chocolate custard into the slit with the syringe. Then I cover the slit with melted chocolate, so it's not visible. They were fabulous!
Chelsea - Mine looked lovely and didn't sink but were really uncooked in the middle (even after extra cooking and drying time). I talked to my Mum on the phone tonight (our family's unofficial cream puff expert) and as soon as I said they were uncooked in the middle she asked me if the mixture was really thick. Of course it was!!! I should have added another egg in. My Mum's foolproof stovetop recipe calls for 3 extra large eggs or 4 large/standard eggs (with similar quantities of other ingredients) and I think this recipe probably requires the same.
VHJ - they were fantastic. I had extra large eggs so just used the recipe number but still cooked them a little bit longer. I piped a couple and made Chocolate eclairs for DS2. Instant good mother points. Thanks for this recipe CP. Gotta love a good cream puff.
the vermins - This was SO easy to make! Made them too big, but that's ok. Next time I'm going to make smaller ones perhaps a heaped teaspoon size. Hubby used them as a cake for my birthday. He filled them with custard and topped them with nutella. I like!!
Wonder - I'm thinking of making a tower of these for my daughters birthday - how far in advance could I make them (without filling) and keep in an airtight container or freeze?
CP - This is what I found on the web:
UNFILLED PUFFS:
Refrigerator: If thoroughly baked, unfilled cream puffs may be refrigerated for a couple of days, but it does stale quickly, so I recommend freezing, instead. Before refrigerating, you'll first want to cut them open and remove the strands of dough to prevent sogginess. Wrap all puffs individually after they have cooled and before freezing. Place them is a resealable plastic bag being careful not to put too many in at once.
Freezer: If you have more dough than you need or want to make them in advance, bake all of it and freeze the finished puffs for up to 3 months (best at one month) and an airtight container and keep away from freezer odours. There's no need to cut cream puffs open or remove the strands of dough before freezing. Thaw at room temperature. To crisp, unwrap and place in a 325 degree F oven until warm. Let cool and fill as desired.
Chookie - CP63, this recipe is brilliant. I have said I would make mini Eclairs for a charity function. I need to make 120. I did a test run and 1 recipe made 16, using a piping bag. Could I make double the mixture? Would appreciate any advice.
Wonder - How do I get these to keep a good eclair shape? They looked fantastic when I piped them but now that they are cooking they are very misshapen. I've kept the unfilled pastries for up to a week in a sealed container. You can crisp them up again in the oven for a few minutes in the oven if needed.
CP - yes they do have a tendency to puff out in the least unexpected places. I like to put these ones aside and eat them myself before putting the others on display. You can either use 2 spoons to make a neat shape when placing on the baking tray, or pipe them on.
Apparently you can even freeze the shaped dough and bake it, still frozen, at the last minute.
Chookie - When piped they hold their shape better.
Wonder - Well I've now piped two quantities and they are still puffing up all over the place. I'm sure they will taste good just don't look how I would like them to. The second lot I piped very small eclair shapes and scraped them with a fork as in a few tube videos and they work better but still not perfect, now for the icing. Do I just use melted chocolate or add a little cream to it?
Cookie - I use straight chocolate.
Wonder - Well after two attempts I managed to get quite a few that passed as rough mini eclairs and a lot of misshapen ones that I gave away filled with cream and smothered in chocolate. The mini ones were quite diddly but everyone loved them. I also filled a few with Tenina's lemon curd which disappeared first.
Denzelmum - My first attempt went well. Need more practice to do the filling neatly.
SuzieG - We were lucky enough to go to a patisserie class in Paris recently where we made petit choux by traditional method so I was excited to give it a go in the Thermie.
Recipe was great. I accidentally beat the three eggs together, but tried to add a third at a time.
I also stick bowl in fridge for a few minutes to cool mixture before adding eggs.
My end result was quite firm and I had trouble piping it - piping bag busted! (although I'm not an expert piper by any means and it could have been operator or plastic bag fault)
I also made by puffs a little too small.
Cheated and filled with remade whipped cream in the cans (from ww) and topped with melted chocolate.
Tasted pretty good, they are all gone!!
Will def make again, thank you.
kezza - I piped mixture onto an éclair baking tray I bought a while ago but hadn't used. They held their shape really well despite my dodgy piping. I filled with cream and iced with drinking chocolate icing which my friends prefer to a dark chocolate topping as it is sweeter.
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They look lovely CP63. I only ever made the recipe from the EDC once - they looked fantastic to start with but went soggy very quickly and a good cream puff does not do that. I think the secret is having the oven hotter to start with like you have said and also slitting them at the end of cooking. Will now replace that recipe with this one and feel more confident when I have another go at them. :-* :-* :-* thanks so much.
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Lovely looking Cream Puffs,CP63.They were a firm favourite with my Dad and Cream Horns. Clever lady to get a tricky pastry to perfection :)
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They look perfect CP. I too had trouble like Judy, so will replace the recipe with yours, thanks so much for sharing. :D
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Fantastic CP63. Love Cream Puffs. ;)
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Thanks CP63. I love cream puffs, especially with a chocolate pouring sauce over them.
Cornish Cream my Dad loved cream puffs too.
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Good work CP63 - new Avatar ?
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I am so happy to have finally got this perfect as the EDC recipe always flopped. Its only taken about 5 dozen eggs :D but I will make them more regularly now.
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CP, thanks for this recipe, DH loves Cream Puffs so will have a go. Also the chooks are laying well at the moment so have plenty of eggs ;D ;D
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let me know how they go chookie 8)
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Something our DH's have in common Chookie. These are something that my DH will eat and if I could make them half as good as his sister does by hand, I'd be happy :P :P Somehow I think this recipe of CP63's will be the one.
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I've got some baking in the oven right now, they are looking great, hope they turn out for me. ;D
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My profiteroles were a success, though I still had to tweak a little.
After turning off the oven and leaving in there for 20 mins with door ajar, when I took them out they were going soft so I made the slits bigger and scooped out any uncooked dough, turned on the oven again to hot and put them back in for 10-12 mins. After this time they were perfect, a real crispy shell. ;D
I didn't make the creme patisserie just in case they didn't turn out so just filled with lightly sweetened cream and a dusting of icing sugar and they were really good. I put them in the fridge uncovered and a few hours later they were still crisp.
Even though the recipe didn't state it I left the MC off during cooking to allow steam and condensation to escape and even after 5 mins of 'cooling' time the bowl and mix was still quite hot, so I put the bowl in the fridge for about 3 mins, then proceeded with recipe.
It was so easy to do and I want to make again soon just to enforce that I've got it right and take a bit more care on the shaping of the dough as I put it on the trays. May even try piping, would like to try making into eclairs for a change,
Thanks CP for your tweaking of the recipe that has helped to make making them in the TM a success. :D
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I'm so pleased that you had success JO.
When I took mine out of the oven they were actually golden and crispy in the sense that the sides were slightly browned as well and they had crispened to a point where there was a "slight hardening" of the pastry. Thats why I underlined "golden and crispy" because the crisper/harder shell prevents them from deflating. They probably need a total time of at least 30 minutes in the oven cooking, but its best to check depending on your oven and the size of the puff. What you did in scooping out any soft dough at that point was correct if the outer shell was cooked.
Oh its happy days when you can bite into a nice cream puff :D mmn mmn
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Oh you are so right CP. ;D Yes, I think with even more practise I will get better at making them. But to have them nice and crispy like they should be and made in the TM is really great.
I was so disappointed when I first got my TM and made them and they went soft out of the oven, I can understand your delight at cracking it, thanks so much. :D
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CreamPuff63, these are absolutely amazing. I have just made a batch, a bit rough looking, my fault not yours. They are light and crispy. I will ice them with coffee icing and fill with sweetened cream, for DH, and mine will have raspberry jam and cream in the center and dusted with icing sugar. Would you mind if I put them on my blog, with credit to you ofcourse?
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wahooo! I'm so happy that everyone is having success :D
go for it chookie - i am very honoured ;D
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Awesome CP63! Thanks so much for persisting with this. Should I send this to Tenina (acknowledging you, of course)?
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thats a good idea MJ, its better to have recipes that work :)
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They can be difficult. It is a matter of practice and getting the right consistency with the dough. It is hard, because sometimes that one extra egg is too much and so it is worth beating the last egg and adding part in to see if it enough.
Hard to explain. Certainly easier to control in a pan or with an open blender, but I have had success, even with the Gluten-free recipe.
We had chocolate eclair recipe in the weekend supplement. They look great.
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Made these today, and they were so easy, and such a hit! Injected the puffs with a 10ml syringe, done in a jiffy ;).
Thanks for the recipe :)
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fantastico ;D I made these yesterday and think I had about 3 myself (or 4 perhaps... ;))
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Making again, they were so popular at the last family gathering!
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Made these today, and they were so easy, and such a hit! Injected the puffs with a 10ml syringe, done in a jiffy ;).
Thanks for the recipe :)
What did you inject into them Caroline? Or is that how you made the slits? :)
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Made small slits with a sharp knife, then after they are finished cooking, inject the chocolate custard into the slit with the syringe. Then I cover the slit with melted chocolate, so it's not visible :)
The were fabulous!
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Yummy.
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I had a go at making these today. They looked lovely and didn't sink, but were really uncooked in the middle (even after extra cooking and drying time). I talked to my Mum on the phone tonight (our family's unofficial cream puff expert) and as soon as I said they were uncooked in the middle she asked me if the mixture was really thick. Of course it was!!! I should have added another egg in. My Mum's foolproof stovetop recipe calls for 3 extra large eggs or 4 large/standard eggs (with similar quantities of other ingredients) and I think this recipe probably requires the same. :)
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I made these yesterday and they were fantastic. I had extra large eggs so just used the recipe number but still cooked them a little bit longer. I piped a couple and made Chocolate eclairs for DS2. Instant good mother points. ;)
Thanks for this recipe CP. Gotta love a good cream puff ;D
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.... I talked to my Mum on the phone tonight (our family's unofficial cream puff expert) and as soon as I said they were uncooked in the middle she asked me if the mixture was really thick. Of course it was!!!....
Good old mums - wish mine had been able to cook - especially cream puffs
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i can't wait to try i am thinking of making a tower of cream puffs drizzled with choc for my mum and husbands bday on the weekend. fingers crossed they turn out!
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Hi renea, welcome to the forum. Boy, if you can pull that off you will be going great - are you going to have a trial run with the cream puffs?
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Renea, this is the best recipe. Do a test run first, they wont be wasted. Welcome to the Forum Renea.
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make sure you take a photo and post it ;)
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This was SO easy to make! Made some last night and made them too big, but that's ok. Next time I'm going to make smaller ones perhaps a heaped teaspoon size. Tis my bday today so hubby used them as my cake. He filled them with custard and topped them with nutella. I like!!! :)
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Happy birthday for yesterday Steph, hope you had a lovely day. Sounds like DH did a great job with the puffs.
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:-* well done! and happy birthday (if I could choose something sweet for my birthday it would be cream puffs too) Hope your day is filled with good friends and laughter
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A bit late with my birthday greetings, but hope you had a great day.
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I'm thinking of making a tower of these for my daughters birthday - how far in advance could I make them (without filling) and keep in an airtight container or freeze?
Thanks
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This is what I found on the web:
UNFILLED PUFFS:
Refrigerator: If thoroughly baked, unfilled cream puffs may be refrigerated for a couple of days, but it does stale quickly, so I recommend freezing, instead. Before refrigerating, you'll first want to cut them open and remove the strands of dough to prevent sogginess. Wrap all puffs individually after they have cooled and before freezing. Place them is a resealable plastic bag being careful not to put too many in at once.
Freezer: If you have more dough than you need or want to make them in advance, bake all of it and freeze the finished puffs for up to 3 months (best at one month) and an airtight container and keep away from freezer odors. There's no need to cut cream puffs open or remove the strands of dough before freezing. Thaw at room temperature. To crisp, unwrap and place in a 325 degree F oven until warm. Let cool and fill as desired.
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CP63, this recipe is brilliant. I have said I would make mini Eclairs for a charity function. I need to make 120 :-)) :-)) :-)) I did a test run and 1 recipe made 16, using a piping bag. Could I make double the mixture? Would appreciate any advice .
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How do I get these to keep a good eclair shape? They looked fantastic when I piped them but now that they are cooking they are very misshapen :-\
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yes they do have a tendency to puff out in the least unexpected places. I like to put these ones aside and eat them myself before putting the others on display ;D You can either use 2 spoons to make a neat shape when placing on the baking tray, or pipe them on.
Apparently you can even freeze the shaped dough and bake it, still frozen, at the last minute.
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When Piped they hold their shape better.
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Well I've now piped two quantities and they are still puffing up all over the place. I'm sure they will taste good just don't look how I would like them to. The second lot I piped very small eclair shapes and scraped them with a fork as in a few tube videos and they work better but still not perfect, now for the icing. Do I just use melted chocolate or add a little cream to it?
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I use straight chocolate.
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Well after two attempts I managed to get quite a few that passed as rough mini eclairs and a lot of misshapen ones that I gave away filled with cream and smothered in chocolate. The mini ones were quite diddly but everyone loved them. I also filled a few with Teninas lemon curd which disappeared first.
(http://img.tapatalk.com/dced0921-c6c7-ba33.jpg)
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well done wonder, I bet they just melted in the mouth
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I can just imagine how lovely these were.
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They look super Wonder :)
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Great baking Wonder.
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They look WONDERful ;D
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Thanks everyone
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My first attempt, went well. Need more practice to do the filling neatly. Photo is before the filling.
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CP this is making me hungry now..... :D :D
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MMMnn perfect for morning tea :D
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They look delish Wonder ;D
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Looks like this is a winner. Will have to try it out. Can anyone tell me the best way to store the cooked Choux pastry? and how many days it may last.
Thanks
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keiramax I've kept the unfilled pastries for up to a week in a sealed container. You can crsip them up again in the oven for a few minutes in the oven if needed. I'm sure you could freeze them but I never have.
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Thanks Wonder, I have a few parties leading up to christmas and thought this might be good. I can make a big batch and then just fill what I need on the day. Will also experiment with freezing and see how they go.
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I love cream puffs with custard filling. Brings back memories of my childhood. Had never made them before though. Tempted to try :P
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BZB, you must try this recipe by CP as it is just great. Make sure you cook them well.
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The heart is willing, Chookie. The tummy is also calling. Just need to find the time to try this one.
What is the best custard recipe for cream puff filling, everyone?
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My DD and I made these this morning.
We were lucky enough to go to a patisserie class in Paris recently where we made petit choux by traditional method so I was excited to give it a go in the Thermie.
Recipe was great. I accidentally beat the three eggs together, but tried to add a third at a time.
I also stick bowl in fridge for a few minutes to cool mixture before adding eggs.
My end result was quite firm and I had trouble piping it - piping bag busted! (although I'm not an expert piper by any means and it could have been operator or plastic bag fault)
I also made by puffs a little too small.
Cheated and filled with remade whipped cream in the cans (from ww) and topped with melted chocolate.
Tasted pretty good, they are all gone!!
Will def make again, thank you.
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Susie, glad you had a go at this recipe. I think that this is one of the all time great recipes on the forum. I had to have 2 goes to get it perfect. Family sat at the table waiting and testing different toppings and fillings. I like whipped cream and a bit of raspberry jam in center and a dusting of icing on top. DH likes chocolate custard as filling and coffee icing. .
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I made this yesterday too but piped onto an éclair baking tray I bought a while ago but hadn't used. They held their shape really well despite my dodgy piping. I filled with cream and iced with drinking chocolate icing which my friends prefer to a dark chocolate topping as it is sweeter.