French Cream Puff Shell Recipe: A Classic Pastry Tradition
Ready to impress at your next soiree? Whip up some delish pâte à choux puffs - the ultimate party favor! This versatile dough can be shaped, baked, and filled with a plethora of desserts or appetizers for any event, be it a cocktail party, bridal shower, wedding shower, or a get-together with the girls.
Start by preheating your oven to 425°F, then line a baking sheet with parchment paper. Now, let's get cookin'! Melt 8 tablespoons of butter, half a cup of whole milk, half a cup of water, a tablespoon of sugar, and a quarter teaspoon of salt in a medium saucepan over medium-high heat. Once the butter has melted and the mixture boils, reduce the heat to low and add a cup of all-purpose flour, stirring vigorously until fully incorporated. Keep stirring until the dough looks shiny, feels smooth to the touch, and forms a thin film at the bottom of the pan. This should take around 5 minutes.
Transfer the dough to a bowl and let it cool for 5 minutes. Then, with a mixer on medium-low speed, beat in 4 large eggs, one at a time, letting each egg completely incorporate before adding the next. This will give you a smooth, sticky, glossy mixture. Transfer the dough to a bag, cut off about three-quarters of an inch from the corner, and pipe 2-inch-wide round mounds onto the prepared baking sheet, smoothing the tops with a finger dipped in water.
Pop the puffs in the oven, reduce the temperature to 350°F, and bake until they are golden brown and completely dry inside, about 45 to 50 minutes. Let them cool on a wire rack for 30 minutes before devouring!
Now, let's talk game plans. You can freeze the uncooked puffs for up to 2 months. Just pipe the dough onto a parchment-lined baking sheet, freeze until solid, and transfer to a resealable bag. Bake them straight from the freezer but be prepared for a few extra minutes in the oven.
And hey, here's a pro tip: Fill these airy, buttery puffs with pastry cream, vanilla bean ice cream, or even go savory with deviled ham or chicken salad for an unforgettable party spread! Keep some in the freezer for a quick party treat, and don't be afraid to experiment with different flavors for a unique twist. Enjoy!
Freezing and Baking Unfilled Pâte à Choux Shells
Storing unfilled pâte à choux shells in the freezer is a clever way to prepare for various desserts or appetizers. Here's a step-by-step guide on how to do it effectively:
Freezing Unfilled Pâte à Choux Shells:
- Bake the Puffs: First, bake the pâte à choux shells according to your recipe – a typical baking temperature is around 425°F for 20-40 minutes, depending on their size, until they are golden brown and firm.
- Cool the Puffs: After baking, let the puffs cool completely on a wire rack.
- Freeze the Puffs: Place the cooled puffs in an airtight container or freezer bag and store them in the freezer for up to a month.
Baking Previously Frozen Pâte à Choux Shells:
- Re-Crisp the Shells: Preheat your oven to 350°F. Place the frozen shells on a baking sheet lined with parchment paper.
- Bake: Bake the frozen shells for about 5-8 minutes to re-crisp them.
- Cool: Let them cool slightly before filling.
Using Frozen Pâte à Choux Shells for Various Options:
Dessert Options:
- Cream Puffs: Fill with vanilla or flavored cream, and dust with powdered sugar.
- Chocolate-Dipped: Dip the tops in melted chocolate for a luxurious touch.
- Fruit-Topped: Top with fresh fruits or fruit preserves for a sweet and refreshing dessert.
Appetizer Options:
- Cheese Filling: Fill with a cheese mousse or grated cheese for a savory snack.
- Spinach and Cream Cheese: Mix cooked spinach with cream cheese and fill the puffs for a delicate appetizer.
- Bacon and Chive: Fill with a bacon and chive mixture for a savory, smoky flavor.
These steps and ideas allow you to prepare versatile pâte à choux shells for a variety of sweet and savory treats. So go ahead, tantalize your taste buds and impress your guests with these delectable treats!
- In the world of desserts and appetizers, you can store unfilled pâte à choux shells in the freezer for up to a month to be prepared for various options.
- To freeze unfilled pâte à choux shells, bake them according to your recipe (usually at around 425°F for 20-40 minutes), let them cool completely on a wire rack, and store them in an airtight container or freezer bag.
- When ready to enjoy or serve, preheat your oven to 350°F, place the frozen shells on a baking sheet lined with parchment paper, bake for about 5-8 minutes to re-crisp them, and let them cool slightly before filling.
- For dessert choices, consider filling the shells with vanilla or flavored cream, dipping them in melted chocolate, or topping them with fresh fruits or fruit preserves. On the other hand, for appetizers, you can opt for cheese filling, spinach and cream cheese, or a bacon and chive mixture.
