Cream Puffs With Chocolate Pastry Cream - Dacor Wall Ovens Manual

Default Mode and Temperature: Pure Convection
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

Cream Puffs with Chocolate Pastry Cream

FOR CREAM PUFFS
1 cup water
1 ⁄ cup unsalted butter, cut into cubes
2
1
⁄ cup granulated sugar
4
1 ⁄ teaspoon vanilla extract
2
1 cup all purpose flour
4 large eggs
1 egg white, lightly beaten
6 ounces semisweet chocolate, chopped
1 Tablespoon unsalted butter
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.
RECIPES
Eclairs/Cream Puffs
/325˚
™
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
⁄ cup whipping cream
4
38