The lined baking sheets can be marked with flour-dipped cookie cutters to help guide you in piping the dough into uniform shapes. (See how-to on page 652.)
Recipe information
Yield
Makes 90
Ingredients
Preparation
Step 1
Preheat the oven to 425°F, with a rack in the center. Line 2 unrimmed baking sheets with parchment paper or Silpats (nonstick French baking mats).
Step 2
Make the pastry cream, and refrigerate. Make the pâte à choux batter. Fill a pastry bag fitted with a coupler or 1/2-inch (Ateco #806) tip, and pipe 1-inch rounds onto the baking sheets at 2-inch intervals. Using your fingers, rub egg wash over the entire top, and flatten the tips, being careful not to let the egg wash drip onto the surrounding baking sheet (it will inhibit rising). Sprinkle with crystal sanding sugar or chopped nuts, if desired.
Step 3
Cover 1 sheet with lightly oiled plastic wrap, and place in the refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce the oven heat to 350°F. Bake 15 to 20 minutes, or until the puffs are golden brown. Transfer to a wire rack to let cool slightly. Raise the heat back to 425°F, and repeat the process for the remaining batch.
Step 4
Whip the heavy cream to stiff peaks in a small bowl. Stir the pastry cream to soften. Add the whipped cream to the pastry cream in 2 batches; stir to combine after each. Fill a pastry bag fitted with a coupler and filling tip (Ateco #230). Insert the tip into the underside of each cream puff, and fill. Cool completely before dusting with confectioners’ sugar. Serve, or store up to 2 hours in an airtight container in the refrigerator.
