Cream Puff Day 2018 is on Tuesday, January 2, 2018: Whats a good recipe for cream puffs?

Tuesday, January 2, 2018 is Cream Puff Day 2018. Breakfast buffet: National cream puff day – Eatocracy - CNN.com Blogs National cream puff day

Cream Puff Day

Although a lot of us might be not aware, cream puffs really their very own special celebratory day. Yes, you've heard this properly. Every single year, these delectable pastries that people all adore are honoured by individuals who hold such enjoys high esteem. So, exactly what are cream puffs and just how they have become very popular in modern culture?You'll be surprised to understand that legend really dates these apparently modern goodies back as soon as the 16th century, once the p Medici family’s chef first had the idea to bake puffed shells for Henry II of France. Because of their truly sinful character, these tasty delights soon grew to become popular throughout Europe and round the world.In modern occasions, Cream Puff Day is well known by mixing flour, butter and water. The concoction will be boiled which balls are rounded and given a hollow center. Later on, these “puffs” is going to be decline in half and cream is going to be placed. Topping these pastries served by a little of powdered sugar will definitely end up being a mouthwatering delight. Individuals who celebrate this holiday will usually bake their very own versions and, out of the box only appropriate, indulgence is unquestionably urged!

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Whats a good recipe for cream puffs?

Cream Puffs

1 cup water

½ cup (1 stick of butter)

¼ tsp salt

1 Tablespoon white sugar

1 cup flour

1 ½ tsp baking powder

4 large eggs

Either spray a cookie sheet with cooking spray or use parchment paper. You’ll need 2 cookie sheets if you want to make the mini cream puffs.

Place the water in a heavy saucepan. Cut the butter into small pieces and add it to the water. Sprinkle in the salt and the sugar. Turn the burner on medium to melt the butter.

While the water is heating and butter is melting, measure out the flour and place it in a bowl. Add the baking powder and stir it in with a fork. When the butter has melted, turn up the heat and bring the water to a full rolling boil. Turn the burner to low and dump in the flour mixture all at once, stirring it in quickly with a wooden spoon. After a few moments of vigorous stirring, the dough will clean the sides of the saucepan and begin to ball up. Pull the saucepan from the heat and turn off the burner. Let the dough sit on a cold burner or on the counter to cool for 20 minutes.

When the dough has cooled, break an egg and add it to your dough. Beat it in with a wooden spoon. Continue to beat vigorously until the egg is fully incorporated and the dough is smooth. Add the remaining eggs, one at a time beating after each addition until each egg is incorporated and the dough is smooth again. Total time for beating the eggs 1 at a time is about 5 minutes.

Test your dough by lifting out a spoonful and dropping it on top of the rest of dough. If it stays on top and maintains it’s shape, it’s ready to bake. If not beat it some more until it does.

Drop the dough by large spoonfuls onto the cookie sheet. Make 12 mounds of dough, and if they need shaping do so with damp fingers. Don’t crowd the puffs. They should be at least 3 inches apart. (If you want to make mini puffs, drop small spoonfuls on the sheets 15 to each sheet.)

Bake at 400% for 45 to 50 minutes for the large or 30 to 35 for the mini puffs. Do not open the oven during baking time. Finished cream puffs should feel firm to the touch and be golden brown.

Remove the cream puffs from the oven and piece the side of each one with the point of a sharp knife. This is to remove moisture from inside of puff, and is not necessary for the mini puffs. Cool the puffs on the baking sheet, careful to keep them away from drafts.

Cut off the tip third of each puff for the lid. Remove any filaments of dough inside the bottoms and fill the puffs. Be sure to fill right to the tops you want plenty of filling. You can make these puffs a day ahead and store them, tightly covered, in a dry place like a kitchen cupboard. You can also fill them, wrap them tightly, and freeze them. Just thaw frozen cream puffs, dust them with powdered sugar, and serve.

Yield: 12 large cream puffs or 30 mini cream puffs.

Fillings

Vanilla Custard

½ c of granulated sugar

1/8 tsp salt

¼ tsp ground nutmeg

1/3 cup flour

1 cup whole milk

1 cup heavy cream

2 beaten eggs

2 tsp vanilla extract

1 ounce (1/8 stick butter)

Combine the sugar, salt, nutmeg, and flour in a saucepan of the heat and stir well. Gradually stir in the milk and the cream. Blend everything together off the heat.

Turn the burner on medium high heat and cook, stirring constantly. Until thickened. This takes about 10 minutes. Remove the saucepan from the heat, but leave the burner on. Break the eggs into a small bowl and quickly beat them with a whisk until they’re well mixed. Stir several tablespoons of the hot mixture into the bowl with the eggs. Whisk until it’s incorporated. Slowly pour the eggs into the sauce pan with the hot mixture, whisking it all the while. Return the saucepan to the heat and stir for 2 0r 3 minutes, until the mixture is very thick.

Remove the saucepan from the heat. Add the vanilla, stirring it in quickly. Add the ounce of butter and stir it in until it’s melted. Let the mixture cool and use it to fill your cream puffs. Or pour it into bowls while it’s hot, chill it in the refrigerator and serve it with a little sweetened whipped cream for a lovely dessert.

Yield: 4 servings of pudding, or filling for 6-8 cream puffs.

Chocolate Pudding

2 c whole milk

2 c heavy cream

1 c white granulated sugar

4 squares unsweetened chocolate

9 egg yolks beaten

2 tsp vanilla extract

2 ounces butter

Separate eggs beat the yolks and set them aside.

Combine the milk, cream and sugar in a heavy saucepan off the heat. Unwrap 4 squares of unsweetened chocolate, break them into two parts at the indentation, and add them to your saucepan.

Heat the mixture over medium high heat on the stove stirring constantly until little whiffs of steam start to escape and you think it’s about to boil. Pull the saucepan from the heat, but don’t turn off the burner. This next step will only take a moment or two.

Give the beaten egg yolks a final stir, and add approximately 2 tablespoons of the chocolate mixture to the egg yolks, stirring it in quickly to temper it.

Wisconsin State Fair- Cream Puff Drive Thru?

Wisconsin State Fair- Cream Puff Drive Thru?

Pre-Ordering Your Cream Puffs and Drive Thru Info:

You can pre-order your Cream Puffs beginning Monday, July 27, and the final day to order is Saturday, August 15 at 9pm. Call 414.266.7111.

Pick-up is available during the 11-days of the Wisconsin State Fair, August 6 - 16 between 6am and 8am only.

The Cream Puff Drive-Thru can be accessed via Gate 4 off of South 84th Street on the west side of the Fair Park.

To order your Cream Puffs, please call 414.266.7111.

Prices

Single Cream Puff: $3.50

Six-Pack of Cream Puffs: $18

how do you make "cream puffs"?

how do you make "cream puffs"?

Cream Puffs

1 cup water

½ cup (1 stick of butter)

¼ tsp salt

1 Tablespoon white sugar

1 cup flour

1 ½ tsp baking powder

4 large eggs

Either spray a cookie sheet with cooking spray or use parchment paper. You’ll need 2 cookie sheets if you want to make the mini cream puffs.

Place the water in a heavy saucepan. Cut the butter into small pieces and add it to the water. Sprinkle in the salt and the sugar. Turn the burner on medium to melt the butter.

While the water is heating and butter is melting, measure out the flour and place it in a bowl. Add the baking powder and stir it in with a fork. When the butter has melted, turn up the heat and bring the water to a full rolling boil. Turn the burner to low and dump in the flour mixture all at once, stirring it in quickly with a wooden spoon. After a few moments of vigorous stirring, the dough will clean the sides of the saucepan and begin to ball up. Pull the saucepan from the heat and turn off the burner. Let the dough sit on a cold burner or on the counter to cool for 20 minutes.

When the dough has cooled, break an egg and add it to your dough. Beat it in with a wooden spoon. Continue to beat vigorously until the egg is fully incorporated and the dough is smooth. Add the remaining eggs, one at a time beating after each addition until each egg is incorporated and the dough is smooth again. Total time for beating the eggs 1 at a time is about 5 minutes.

Test your dough by lifting out a spoonful and dropping it on top of the rest of dough. If it stays on top and maintains it’s shape, it’s ready to bake. If not beat it some more until it does.

Drop the dough by large spoonfuls onto the cookie sheet. Make 12 mounds of dough, and if they need shaping do so with damp fingers. Don’t crowd the puffs. They should be at least 3 inches apart. (If you want to make mini puffs, drop small spoonfuls on the sheets 15 to each sheet.)

Bake at 400% for 45 to 50 minutes for the large or 30 to 35 for the mini puffs. Do not open the oven during baking time. Finished cream puffs should feel firm to the touch and be golden brown.

Remove the cream puffs from the oven and piece the side of each one with the point of a sharp knife. This is to remove moisture from inside of puff, and is not necessary for the mini puffs. Cool the puffs on the baking sheet, careful to keep them away from drafts.

Cut off the tip third of each puff for the lid. Remove any filaments of dough inside the bottoms and fill the puffs. Be sure to fill right to the tops you want plenty of filling. You can make these puffs a day ahead and store them, tightly covered, in a dry place like a kitchen cupboard. You can also fill them, wrap them tightly, and freeze them. Just thaw frozen cream puffs, dust them with powdered sugar, and serve.

Yield: 12 large cream puffs or 30 mini cream puffs.

Fillings

Vanilla Custard

½ c of granulated sugar

1/8 tsp salt

¼ tsp ground nutmeg

1/3 cup flour

1 cup whole milk

1 cup heavy cream

2 beaten eggs

2 tsp vanilla extract

1 ounce (1/8 stick butter)

Combine the sugar, salt, nutmeg, and flour in a saucepan of the heat and stir well. Gradually stir in the milk and the cream. Blend everything together off the heat.

Turn the burner on medium high heat and cook, stirring constantly. Until thickened. This takes about 10 minutes. Remove the saucepan from the heat, but leave the burner on. Break the eggs into a small bowl and quickly beat them with a whisk until they’re well mixed. Stir several tablespoons of the hot mixture into the bowl with the eggs. Whisk until it’s incorporated. Slowly pour the eggs into the sauce pan with the hot mixture, whisking it all the while. Return the saucepan to the heat and stir for 2 0r 3 minutes, until the mixture is very thick.

Remove the saucepan from the heat. Add the vanilla, stirring it in quickly. Add the ounce of butter and stir it in until it’s melted. Let the mixture cool and use it to fill your cream puffs. Or pour it into bowls while it’s hot, chill it in the refrigerator and serve it with a little sweetened whipped cream for a lovely dessert.

Yield: 4 servings of pudding, or filling for 6-8 cream puffs.

Chocolate Pudding

2 c whole milk

2 c heavy cream

1 c white granulated sugar

4 squares unsweetened chocolate

9 egg yolks beaten

2 tsp vanilla extract

2 ounces butter

Separate eggs beat the yolks and set them aside.

Combine the milk, cream and sugar in a heavy saucepan off the heat. Unwrap 4 squares of unsweetened chocolate, break them into two parts at the indentation, and add them to your saucepan.

Heat the mixture over medium high heat on the stove stirring constantly until little whiffs of steam start to escape and you think it’s about to boil. Pull the saucepan from the heat, but don’t turn off the burner. This next step will only take a moment or two.

Give the beaten egg yolks a final stir, and add approximately 2 tablespoons of the chocolate mixture to the egg yolks, stirring it in quickly to temper it.

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