MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pate a Choux - Cream Puffs Dough
Categories: Five, Pastry
Yield: 1 Recipe

4 3/4 oz All purpose flour (135 gr)
1 c Water (240 ml)
2 oz Unsalted butter (58 gr)
1/4 ts Salt (1 gr)
1 c Eggs (240 ml)

Sift the flour and set aside. Heat the water, butter and
salt to a full rolling boil, so that the fat is not just
floating on the top but is dispersed throughout the
liquid. Stir the flour into the liquid with a heavy wooden
spoon, adding it as fast as it can be absorbed. Avoid
adding it all at once or it will form clumps.

Cook, stirring constantly and breaking up the lumps if
necessary, by pressing them against the side of the pan
with the back of the spoon until the mixture comes away
from the sides of the pan, about 2-3 minutes. Transfer the
dough to a mixer bowl.

Let the paste cool slightly so that the eggs will not cook
when they are added. You can add and stir the eggs by hand
but it requires some serious elbow grease.Mix in the eggs,
one at a time, using the paddle attachment on low or
medium speed.

Do not add all the eggs at once. Check after a few, the
dough should have the consistency of thick mayonnaise.

Transfer the dough to a piping bag and use as desired.

From: Bo Friberg's books "The Professional Pastry Chef"
editions 3rd and 4th, and "The Advanced Pastry Chef"

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hermes Cream Puffs
Categories: Desserts, Pastry, Dairy
Yield: 1 servings

1/2 c Whole milk
1/2 c Unsalted butter; in 8
- pieces
1 ts + 2 tb sugar
1 ts Kosher salt
1 c All-purpose flour
6 lg Eggs
2 1/2 c Heavy cream
Powdered sugar; for dusting

Line 2 baking sheets with parchment paper. Fit 1 large
pastry bag (or a plastic freezer bag with 1/2" cut from
one bottom corner) with plain 1/2" tip.

Bring milk, butter, 1 tsp. sugar, salt, and 1/2 cup
water to a boil in a medium sauce pan over medium heat,
stirring occasionally. Add flour all at once; reduce
heat to medium-low. Stir vigorously with a wooden spoon
until a dough forms and pulls away from sides of pan,
1+2 minutes. Continue beating vigorously until a thin
dry film forms on bottom and sides of pot, about 1
minute. Transfer to a bowl.

Add 1 egg and stir vigorously with wooden spoon until
egg is incorporated and dough looks dry again, about 2
minutes. Repeat with 4 more eggs, adding one at a time
and stirring vigorously to incorporate before adding the
next. Dough should be smooth, shiny, and thickened.

Spoon dough into prepared pastry bag; pipe out 2 1/2"
diameter rounds on prepared sheets, leaving 2" between
rounds.

DO AHEAD: Freeze the piped dough rounds on the baking
sheets, then transfer to resealable plastic bags and
freeze for up to 1 month. Place on parchment paper-lined
baking sheets, spacing apart (do not defrost) before
continuing with recipe.

Arrange racks in upper and middle thirds of oven and Set
@ 450-#F/232-#C. Whisk remaining egg with 2 tsp. water and
brush dough rounds all over with egg wash.

Transfer baking sheets to oven; turn oven off. After 10
minutes, heat oven to 350-#F/175-#C and bake for 10
minutes. Rotate pans front to back and top to bottom;
continue baking until deep golden brown all over, about
10 minutes longer (puffs will deflate if removed from
oven before fully baked). Transfer puffs to a wire rack
and let cool completely.

Using a serrated knife, gently slice the top quarter off
each puff; transfer tops to a plate. With your finger,
gently push down the soft film of cooked dough inside
each puff.

Prepare a second pastry bag (or freezer bag) with 1/2"
open-star tip. Beat heavy cream and remaining 2 Tbsp.
sugar in a large bowl until soft peaks form. Spoon
whipped cream into prepared pastry bag. Fill each puff
with cream, finishing with a generous ring of cream on
top. Dust tops of cream puffs with powdered sugar; place
atop puffs.

RECIPE FROM: https://www.bonappetit.com

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