Dacor Wall Ovens Cream Puffs with Chocolate Pastry Cream, Eclairs/Cream Puffs, For 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

Cream Puffs with Chocolate Pastry Cream

FOR CREAM PUFFS	CHOCOLATE PASTRY CREAM
1 cup water	1 cup granulated sugar
1⁄2 cup unsalted butter, cut into cubes	2 Tablespoons all purpose flour
1⁄4 cup granulated sugar	Pinch of salt
1⁄2 teaspoon vanilla extract	2 cups whole milk
1 cup all purpose flour	2 ounces chopped semisweet chocolate
4 large eggs	6 egg yolks
1 egg white, lightly beaten	1⁄4 cup whipping cream
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

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