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RECIPES
39
RECIPES
38
Cream Puffs with Chocolate Pastry Cream
FOR CREAM PUFFS
1 cup water
1
⁄
2
cup unsalted butter, cut into cubes
1
⁄
4
cup granulated sugar
1
⁄
2
teaspoon vanilla extract
1 cup all purpose flour
4 large eggs
1 egg white, lightly beaten
6 ounces semisweet chocolate, chopped
1 Tablespoon unsalted butter
CHOCOLATE PASTRY CREAM
1 cup granulated sugar
2 Tablespoons all purpose flour
Pinch of salt
2 cups whole milk
2 ounces chopped semisweet chocolate
6 egg yolks
1
⁄
4
cup whipping cream
Adjust oven rack to position 2. In Dacor Guide, select Eclairs/ Cream Puffs. Allow oven to preheat. For the cream puffs, combine
water and butter in a medium saucepan. Bring to a boil. Add sugar and vanilla until dissolved. Add flour all at once, stirring
vigorously over medium heat until mixture leaves sides of pan and forms a smooth ball. Remove mixture from heat and cool slightly.
Add eggs, one at a time, beating well after each addition. Beat until batter is smooth. Let cool slightly. Spoon batter into pastry bag.
Line a baking sheet with parchment paper. Pipe 2-inch rounds, leaving plenty of space between them. Brush with egg white.
Bake until puffed and golden brown. Let cool before filling.
For the chocolate pastry cream, combine sugar, flour, salt, and milk in saucepan, stirring constantly until candy thermometer
reaches 170˚. Remove from heat and set aside. Put egg yolks in double boiler and beat until thick and lemony. While whisking
continuously, drizzle in chocolate. When fully incorporated, add flour, salt and milk mixture. Cook until thickened. Let cool. In the
bowl of a mixer, whip cream until it reaches full volume. Fold whipped cream into chocolate mixture with a whisk. Refrigerate for
about 30 minutes.
After Baking: To fill cream puffs, either cut the top off of the cream puff and spoon in chocolate pastry cream, or place the pastry
cream in a piping bag fitted with a large star-shaped tip. Insert the tip into the bottom of the cream puff and pipe in filling.
Melt together chocolate and unsalted butter. Dip the top of the cream puff in the chocolate and let cool. Cream puffs can be
refrigerated for 2-3 days, or frozen for up to a month.
Makes about 8 cream puffs.
Eclairs/Cream Puffs
Default Mode and Temperature: Pure Convection
™
/325˚
Suggested Time: 25-30 minutes
Tips: Use cookie sheet; Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5.
Increase time 10-15 minutes.
Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#4 Éclair/ Cream Puffs
Puff Pastry Basic Recipe
2
1
⁄
2
cups all purpose flour
1 cup butter
1 teaspoon salt
1 cup cold water
1
⁄
2
cup flour
2 cups butter, softened
Place bread flour and butter in a large electric mixing bowl with a paddle attachment. Mix at low speed until well blended. Dissolve the salt in cold
water. Add to flour/ butter mixture and mix at low speed until a soft dough forms. Remove dough, wrap in plastic wrap, and place in the refrigerator
for 20 minutes. Dust a cutting board with flour. Roll dough into a 12 x 8" rectangle, about
1
⁄2" thick. Spread 2 cups of softened butter onto rolled-out
dough. Take the two ends of the dough and fold to the center, then fold up again into a long, skinny, closed “book”. Wrap in plastic and refrigerate
for 20 minutes. Roll out the dough again, then fold into a book in the same fashion. Cover and refrigerate again for 20 minutes. Follow this process
for a third time. You are creating layers of butter into the dough and this will give the puff pastry maximum rise. After the third roll, remove the puff
pastry. Roll to
1
⁄4" thick, and slice into two pieces. Follow recipe below for baking instructions.
Puff pastry can be shaped and baked in many forms. It can be topped with sweet or savory items. The following is a recipe for pissaladiere- a
French tart pastry topped with caramelized onions, anchovies, and black olives.
Puff Pastry
Default Mode and Temperature: Pure Convection Bake/350˚F
Suggested Time: 12-15 minutes
Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5.
Increase time 10-15 minutes.
Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#5 Puff Pastry
Type of puff pastry: Puff pastry comes frozen in sheets and preformed “cups” at your local grocery stores. You can also make your own
puff pastry. The cooking guide function will work for either of these.
PISSALADIERE
Use (2) puff pastry sheets from above recipe or
17.3 ounce box of puff pastry sheets, thawed
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh Italian parsley
1 Tablespoon chopped fresh basil
1 egg, lightly beaten
1
⁄
4
cup olive oil
2 white onions, thinly sliced
1 (12 ounce) jar Kalamata olives, drained and rough chopped
1 Tablespoon anchovies, mashed
1
⁄2
cup heavy whipping cream
Salt and black pepper, to taste
Adjust oven rack to position 2. In Dacor Guide, select Puff Pastry. Allow oven to preheat. Place one sheet of puff pastry on a cutting board. Brush
with egg, then sprinkle with rosemary, Italian parsley, and basil. Top with second sheet of puff pastry to make a sandwich. Place puff pastry in a
10" fluted tart pan or 12 x 18" cookie sheet, pressing down to fit it into the pan. If using a tart pan, roll pin over the top of the tart pan, cutting off the
excess dough, and use the extra dough to patch any areas. Prick the bottom of the tart with a fork several times. Bake for 15 minutes, or until risen
and golden brown. Meanwhile, in a large sauté pan, heat oil over medium heat. Add onions- it will seem like a lot of onions, but they will melt down
as they caramelize. Cook over medium for about 15 minutes, or until soft and caramel in color. Add chopped olives, anchovies and cream. Let the
cream reduce by half. Salt and pepper to taste. Add onion/ olive/ cream mixture on top of puff pastry, then bake for an additional 10 minutes.
Let cool slightly. Remove the outer rim of the tart pan, and cut with a pizza cutter in to 2" wedges.
Makes about 12 slices.