January 2: National Cream Puff Day

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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