Cream Puff or Eclairs Dough

I have 15 months more to go to master my recipe for our future bakeshop. The other day, I baked cream puff dough and I wasn't very satisfied though it turned out good for the first time I baked them so I decided to do it again today. The first dough that I baked today turned out bad because I have to pull it out early from the oven because the wax paper I used on the baking sheet start burning and the smoke alarm in the house activated...I freaked out and turned off the oven and called my husband at work and asked him what I am gonna do.....he told me to leave it till the smoke alarm will turn off by itself. what a day! so I have to make another cream puff dough because the first one didn't work out. The photos above is the result of my third attempt making cream puff dough. I adapted this recipe from "Buddy" the Cake Boss.

1 cup water
6 tablespoon unsalted butter
1/8 teaspoon fine salt
1 cup all-purpose flour
4 extra- large eggs

1.Put the water,butter and salt in a heavy sauce pan and bring to a boil over high heat. Add the flour and stir with a wooden spoon until the ingredients come together into a smooth, uniform dough, approximately 2 minutes.
2. Transfer the mixture to the bowl of a stand or hand mixer fitted with a paddle attachment.  Start paddling on low speed, then add the eggs, one at a time, until thoroughly absorbed, mixing for 1 minute between each egg, and stopping the motor periodically to scrape down the sides and bottom of the bowl with a rubber spatula. Finish with the final egg and mix for an additional 2 minutes.
3. Use the dough immediately. It does not refrigerate well.

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