Silver Dollar Cream Puffs

I bake year 'round. But, when the temps (and humidity) rise, I move away from macarons and big 'ol cakes in favor of something a little lighter and a bit more refreshing. These bite-sized cream puffs are a great example. Pate A Choux filled with unsweetened whipped cream = cool pastry bliss. And because they're so easy (and low in sugar), you can whip them up for quick dessert any time of year!

 Silver dollar cream puffs are an easy low sugar dessert for any occasion. Pate A Choux filled with homemade whipped cream. A quick and impressive pastry.
 Silver dollar cream puffs are an easy low sugar dessert for any occasion. Pate A Choux filled with homemade whipped cream. A quick and impressive pastry.
 Silver dollar cream puffs are an easy low sugar dessert for any occasion. Pate A Choux filled with homemade whipped cream. A quick and impressive pastry.

Pate A Choux Troubleshooting

Like any pastry, Pate A Choux can sometimes decide to give you trouble. Here are some typical issues and how to resolve them: 

Collapsed:

  • Refrain from opening your oven during the cooking time. Doing so will cause your cream puffs to collapse.

Doughy with no interior "pocket":

  • If your cream puffs are doughy, check to see that your oven temperature is accurate. Pate A Choux likes to be baked at a relatively high temp.

  • Don't rush the cooking time. Cream puffs should be cracked and golden brown.

Key prep steps:

For perfect Pate A Choux, don't skip these steps

  • Cook butter, sugar and water until a film forms on the bottom of the pan. This mixture is ONLY ready when a film forms on the pan.

  • Add eggs one at a time. Fully incorporate each egg so that the dough is sticky, not slick, before adding the next egg.


Silver Dollar Cream Puffs

Makes about 28 mini cream puffs

Ingredients

  • 1/2 Cup (1 stick) unsalted butter, cut into pieces

  • 1 Teaspoon sugar

  • 1/2 Teaspoon salt

  • 1 Cup all-purpose flour

  • 5 Large free-range eggs

  • 16oz Heavy whipping cream

  • Powdered Icing sugar (optional)

Instructions

  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

  2. In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.

  3. Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. You've just made Pate A Choux.

  4. For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.

  5. Transfer the Pate A Choux to a large pastry bag fitted with a 5/8" plain round pastry tip. Pipe 1-1/2" rounds onto parchment. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising.

  6. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 25-30 minutes.

  7. Transfer baking sheets to wire racks and let cool completely.

  8. When ready to serve, prepare whipping cream: Chill the bowl of a stand mixer in the freezer for 10-20 minutes. Transfer bowl to mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form. About 1 minute.

  9. Transfer whipping cream to a pastry bag fitted with a star tip.

  10. Slice each puff in half and fill with whipping cream.

  11. Gently sift powdered icing sugar on puffs (optional). Serve immediately.

Notes

Plain, un-filled, puffs can be stored at room temperature for up to 1 day or frozen for future use.

Source

Martha Stewart's Classic Cream Puffs


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