| Pastries and Baking General General discussion forum for all pastry and baking topics. |  | | 
08-18-2006, 07:14 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Dec 2003 Location: Ontario, Canada,
Posts: 394
| | Cream puffs Many years ago when I lived in UK, we could buy at the bakers cream puffs that were made of choux paste, the same as eclairs, but these puffs were sort of round but they had blown out in baking and the tops full of large cracks. On turning them over one could see on the bottom just how big they were when they went into the oven, but in baking they really expanded....
When cold they were filled with whipped cream and lightly dusted with confectioners sugar..
Any one know how to make these gorgeous puffs, regular choux paste baked as per norm does not expand them like the ones I remember. Help, anyone?????
thanks... qahtan | 
08-21-2006, 07:47 AM
| | Registered User Culinary Experience: Home Cook | | Join Date: Jan 2002 Location: Wisconsin
Posts: 256
| | I suspect they may have put the batter in muffin tins to bake the pastry. I've seen this done before to help with uniformity of size. However, most cooks in these parts free form their puffs on parchment paper. Remember also that humidity will affect the height/rise of the puffs. | 
08-21-2006, 09:02 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Dec 2003 Location: Ontario, Canada,
Posts: 394
| | Cream puffs Hi thanks for your suggestion, but these were baked right on the baking sheet as they were flat at the bottom, you could see the size the pastry was when it was first put on the sheet and how much it had expanded in baking.
I have tried all kinds of ways plus all kinds of flour etc...
qahtan ;-))
Last edited by qahtan; 08-21-2006 at 09:13 AM.
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08-21-2006, 09:37 AM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,471
| | Please Post Your Recipe And Method Of Prep If you can share your recipe I bet we could help you get the big round airy cream puffs you would like!
Thanks | 
08-21-2006, 10:50 AM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Mar 2005 Location: Ottawa, Ontario
Posts: 766
| | It could also be the way you're piping them on the sheet pan. Try to avoid making cookie-shaped disks of choux paste and make little globules. Of course, the best way to see how the recipe can be improved is to look at it in the first place. | 
08-21-2006, 10:56 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Dec 2003 Location: Ontario, Canada,
Posts: 394
| | Cream puffs Well I don't have any particular recipe now, I have tried so many thinking that "this" will be the one. :-)
And about piping the batter I always try to bring it high, it always works
for eclairs and similar but it's these blooming cream puffs that are the challenge......
I have a friend that makes what she calls cream puffs, to me they look more like cream buns, not what I am looking for atall.... :-((( qahtan
Last edited by qahtan; 08-21-2006 at 11:00 AM.
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09-03-2006, 11:01 AM
| | Registered User Culinary Experience: Can't boil water | | Join Date: Feb 2006
Posts: 81
| | I haven't tried this yet, but how about using ice cream scoops? I suspect you can get uniformity in size and shape using whatever size fits the need. I planned on trying this, just haven't taken the time. | 
09-03-2006, 11:41 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Dec 2003 Location: Ontario, Canada,
Posts: 394
| | Cream puffs, Hi, Thanks for the idea, but I do find it quite easy to pipe them out with a large piping tip.....
My query is I want them to just explode during the process of baking, so they end up much much larger with big cracks over them dusted with confectioners sugar, I know it doesn't sound like much but they really were gorgeous. :-)) qahtan | 
09-03-2006, 12:14 PM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,471
| | start with a hot oven for cream puffs it's good to start with a hot oven for the pop of the puff and then drop the temp 25-50 F to let the center dry without burning. | 
09-03-2006, 01:53 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Dec 2003 Location: Ontario, Canada,
Posts: 394
| | Cream puffs. Hi, You wouldn't believe how many ways I have tried to get these right, I think I shall finally have to give it up and call it a day.....
:-(((( qahtan | 
09-03-2006, 04:43 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2006 Location: Rome, Italy
Posts: 1,143
| | Just a thought, and maybe i'm all off, but i wonder if you are using a UK recipe in canada - the flours may be different. I found in italy that i had to bake with more flour and less butter, for all cakes and pastries and cookies (how many flat greasy chocolate chip cookies i had to scrape off the pans, or greasy oozing piecrusts, or greasy unraised creampuffs.) Maybe there is a difference in flour, and you're using a recipe from somewhere else (maybe even a Usa recipe in canada - i don't know enough about flour. Just a thought - do with it what you want. | 
09-03-2006, 05:37 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,223
| | http://images.google.com/images?q=tb...uffs-thumb.jpg
Cream puffs are the traditional favorite at the Wisconsin State Fair. Good luck with your quest! When made properly, they're ethereal.
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09-03-2006, 06:29 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2006
Posts: 578
| | Hmmm...elevation problem maybe? I was having a chuckle at the FoodTV cookie challenge in Denver. I'm surprised that NObody had a clue that there's a difference in baking at sea level compared to a mile up. You'd think at least one person would know.
I'd pipe the choux into little 40 cm (1 1/2 inch) mounds and they'd pretty much double in size. My eclairs would expand from 90 to about 150cm. (3 1/2 to 6")
What recipe are you using? The only way to know what needs to happen is to see what you're dealing with.
April | 
09-04-2006, 11:27 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Dec 2003 Location: Ontario, Canada,
Posts: 394
| | Cream puffs Oh yes, the flour is very different from UK, that was found out 40 years ago.
:-))), But thanks for thinking it could be the flour.
qahtan | 
10-26-2009, 11:12 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2009
Posts: 1
| | What recipe is failing you? thats got to be it... Ive used different flours at different elevations etc, and my bignoles, profiteroles and eclairs always turn out ok. are you cooking them long enough?? |  | |
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