Do you think a cream puff is really irresistible? Then you must try this recipe!
This recipe was born when....
I went to the cinema to see "Pirates of the Caribbean: On stranger Tides".
My husband always gets bored when he watches this kind of film and I always have fun instead! Just as the film begins, Johnny Deep, who plays as captain Jack Sparrow for the fourth time, is finding himself in the royal English palace, more precisely in the room where King George is banqueting.
Imagine that banquet! Roasted chickens, fishes and vegetable, cakes, fruit and so many more dishes prepared for that specific scene, a cream puff appears. A very tasty cream puff that captain Jack Sparrow cannot even resist. He takes it with the point of its sword and makes the impossible to save it (while he is escaping from the royal guards that try to catch him because he is supposed to be looking for the fountain of youth) and when that yummy puff remains speared in the chandelier he is able to take it again, eat it and escape from the guards.
Then running, walking here and there on the various carriages, he reaches a inn where he meets a mysterious rival. Who could it ever be?
I don't want to tell you more or I'll decrease the suspense. I'll just tell you some actors: Penélope Cruz, Geoffrey Rsh and Ian Mc Shane between the others. Director is Jerry Bruckheimer.
In this picture you can see the cream puffs I highlighted with a red circle :-)
So when I came back home after the cinema I really wanted a cream puff. I had to wait for the next morning because I had not got whipping cream...
To prepare this recipe I got inspired by the Profiteroles recipe, while to whip cream I followed the suggestions in the Whipping Cream article, as always.
For the Puffs (basic cookbook)
- 250 g Water
- 150 g Flour
- 100 g Butter
- 4 Eggs
- 1 Pinch Salt
- 250 g Whipping Cream
If you like a full of cream puff you can use more cream of course ! :-)
How to prepare the Cream Puffs
For the puffs.
Pour water in the bowl and add salt and butter. 10 Min. 100°C Speed 3.
Add flour and mix until it does not stick to the edges anymore. 20 Sec. Speed 4.
Let this dough get cold.
Add eggs, one by one. 40 Sec. Speed 6.
Using a piping bag, shape some balls of dough on a baking tray.
Cook in a fan assisted oven. 20 Min. 160°C-180°C and then 20 Min. 200°C.
Place the butterfly tool on the knives and add the whipping cream. Speed 3.
Minutes vary. You must look at the consistency of cream through the hole. 1 or 2 minutes should do it. You can see it!
When puffs are cooked and cold, fill them with whipped cream using a piping bag. Or cut them in a half and garnish with whipped cream too.
You can also make a "tower" or filled puff creating a sweet profiteroles. Put the puffs one on the other and then cover with melt chocolate. Use hot chocolate instead of a simple chocolate!
Translated from the Italian recipe
Bignè con Panna Bimby