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Spanish Cream Puffs




Source of Recipe


Internet


List of Ingredients




1 cup water
6 tablespoons lightly flavored olive oil
1/4 teaspoon salt
1 teaspoon sugar (use only for dessert puffs)
1 cup flour
4 large eggs

Lightly spritz a baking tray with nonstick baking spray or line it with parchment paper and set aside. Preheat the oven to 425 degrees.

In a large saucepan over medium-high heat, bring water, olive oil, salt and sugar (if using) to a boil. Remove from heat and add flour all at once and beat with a wooden spoon until well blended. Reduce heat to medium. Return pan to heat and stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan (about 1 to 2 minutes).

Remove pan from heat and let mixture cool for 5 minutes. Transfer mixture to a food processor. If you don't have a food processor, beat in the eggs one at a time according to the method below, beating hard after each addition. The result will be the same, but it will take a bigger effort.

Whirl in eggs, one at a time, processing briefly after each addition until smooth.

Note: After each egg is added, mixture breaks apart into clumps and is slippery but will return to a smooth paste after beating. Let batter cool for 10 minutes before shaping.

Shaping: You need two spoons to shape cream puffs. With one spoon, scoop up about 2 tablespoons batter for a large puff, 1 tablespoon for a medium-size puff, or 1 1/2 teaspoons for a cocktail-size puff. With other spoon, push batter off first spoon and drop in a mound onto prepared baking sheet. Place mounds about 2 inches apart.

Baking: Bake in upper third of preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees. Pull out the tray and poke a cut in the lower side of each puff with the tip of a knife. Continue baking until puffs are firm, dry and golden brown, about 15 minutes more. Let cool on racks. Use within 24 hours, or wrap airtight and freeze.

Serving: With a serrated knife, cut upper third from each puff and scoop out moist interior. Fill with pastry cream or ice cream. Dust with a little confectioners' sugar and drizzle with chocolate sauce if desired. Makes about 2 dozen large puffs, 3 dozen medium-size puffs, or 5 to 6 dozen cocktail-size puffs.



Recipe