Baking Classics: Cream Puffs

How To Make Pate a Choux Cream Puffs Eclairs. Chocolate Pound Cake Party Menus By Rebecca Gordon. Cooking & Baking Turorials By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick. Stand Mixer Paddle Attachment How To Make Brownies Southern Party Menus Entertaining Ideas TV Cooking Personality How To Bake Southern Baking Cakes Brownies CookiesBaking Classics

The Technique

Cream Puffs

Pâte à Choux, opens the door to many fine possibilities when spring entertaining is in order. Miniature Chocolate Éclairs & Miniature Cream Puffs are just a few of the sweet canapés that may be crafted from a single batch of dough. This tutorial focuses on piping the mounds over parchment paper-lined half sheet pans before baking. If it lifts during the process, place a bit of the choux paste in the corners to stabilize it. Before baking them, remove any tips for the prettiest shapes by dipping your finger in water & pressing them flat. Learn how to make a lovely party offering with a few simple pointers.

How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham Alabama

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makes 5 dozen

1/2 cup whole milk
1/2 cup water
1/2 cup butter
3/4 tsp kosher salt
1 1/2 cups all purpose flour
4 eggs, room temperature
Creme Mousseline
Powdered sugar

Combine the milk, the water, the butter & the salt in a 3 1/2 quart saucepan. Bring to a rolling boil over Medium-High heat. The bubbles should be all over the surface. Add all of the flour at once. Stir vigorously using a wooden spoon until incorporated. Cook 2 minutes, stirring constantly. A crust will form on the bottom of the pan. Remove the pot from the heat. Transfer the mixture to the bowl of a heavy duty stand mixer. Blend the dough with a paddle attachment on Low speed 30 seconds to release a good bit of the steam then begin adding the eggs one at a time. Allow each egg to be completely blended into the mixture before adding the next. The mixture will break apart but will come together once the last egg has been incorporated. Increase the speed to Medium-Low & mix until the mixture is smooth & holds its shape along the bowl sides when the mixer is off. Scrape down the bowl sides using a rubber spatula. Transfer the choux paste to a piping bag fit with a 3/8-inch plain tip.

Preheat the oven to 400 degrees. Pipe 1-inch mounds of choux paste approximately 3/4-inches high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart. Dampen your finger with water & lightly press any tips flat. Bake 18 to 20 minutes or until golden brown. Cool 1 hour. Slice the shells in half lengthwise using a serrated utility knife. Fill a piping bag fit with a #5 tip. Pipe small dollops of Creme Mousseline on the bottom portion. Cover with the top portion. Chill up to 2 hours. Dust with powdered sugar just before serving.

Creme Mousseline By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickCreme Mousseline
makes about 4 cups

3/4 cup sugar
1/3 cup cornstarch
1/4 tsp kosher salt
2 1/2 cups whole milk
4 egg yolks
1/2 tsp vanilla bean paste
2 Tbsp butter
1 cup very soft butter

Whisk together the sugar, the cornstarch & the salt in a 3 1/2 quart saucepan. Whisk in the whole milk. Add the egg yolks & blend well. Cook, stirring with a whisk, over Medium heat about 6 minutes. The mixture will thicken & begin a slow bubble. Reduce the heat to Low & cook an additional 1 minute. Remove from the heat. Add the vanilla bean paste & the 2 tablespoons of butter then allow it to melt. Whisk the mixture until smooth & pass through a chinois or fine wire mesh sieve set over a bowl. Discard the solids. Spread the pastry cream over a 13 x 9-inch quarter sheet pan & place plastic wrap directly over the surface. Chill 1 hour.

Place half of the pastry cream in the bowl of a heavy duty stand mixer. Beat the mixture on Medium speed to break it up a bit then add 1/2 cup of the very soft better. Beat on Medium to Medium-High speed until completely smooth. It may take up to 5 minutes. The key point is that the mixture should have a smooth, velvety-whipped texture. Transfer the mixture to a bowl. Repeat with the remaining pastry cream & the very soft butter. Use as directed.

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Miniature Cream Puffs

Cream Puffs may be piped small or large depending on how they are to be offered to guests. Use a bigger tip to make a standard size that’s ideal for a classic dessert serving. Bake the pans an additional 5 to 10 minutes, if necessary.

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The Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham AlabamaNo. 1

 Preheat the oven to 400 degrees. Pipe 1-inch mounds of choux paste approximately 3/4-inches high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart.

How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham AlabamaNo. 2

Dampen your finger with water & lightly press any tips flat. 

How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham AlabamaNo. 3

 Bake 18 to 20 minutes or until golden brown. Cool 1 hour.

How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham AlabamaNo. 4

Slice the shells in half lengthwise using a serrated utility knife. Fill a piping bag fit with a #5 tip. Pipe small dollops of Creme Mousseline on the bottom portion. Cover with the top portion. Chill up to 2 hours. Dust with powdered sugar just before serving.

The Tune
“Inspiration” Doris Day 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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