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Order of Merlin Cream Puffs

Source of Recipe

net


List of Ingredients

ORDER OF MERLIN CREAM PUFFS

1/2 cup (1 stick) butter, cut into pieces
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 large eggs
2 cups chilled heavy cream
1/4 cup powdered sugar
1 1/4 cups lemon curd

Powdered sugar, for dusting

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil (do not grease).

In a heavy saucepan, combine the butter, salt and water over medium-high heat. Bring to a boil to melt the butter. Remove from the heat and immediately stir in the flour all at once with a wooden spoon. Return to the heat and stir vigorously over low heat to cook a few minutes. The mixture will form a ball and clean the sides of the pan. Remove from the heat and cool 5 minutes.

Drop the dough into a bowl and, using an electric mixer on medium speed, add the eggs one at a time. Beat 1 minute until completely absorbed and the dough is smooth and very thick, scraping the sides with a rubber spatula. You can beat in the eggs by hand, but if so, beat vigorously.

Drop the batter by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart. You want them to be mounded higher in the center. You can make 12 large puffs (use 2 1/2 tablespoons dough) or 18 medium (use 2 tablespoons dough) or 28 bite-size puffs (use 1 tablespoon dough). Recipe can be halved, if desired.

Bake for 30 minutes and do not open the oven door during this time. The puffs will be puffy and golden brown. Remove from the oven and pierce each puff twice into the top and side with the point of a sharp knife to allow steam to escape. Return the puffs to the oven and turn off the heat. Let puffs oven-dry for 10 to 15 minutes. Remove from the oven and remove with a metal spatula to cool the puffs on a wire rack.

Whip the cream and powdered sugar with an electric mixer until it forms soft peaks. Fold in the lemon curd until no streaks show. Use immediately or cover and refrigerate.

When puffs are room temperature, and about 2 hours before serving, gently cut off the upper third of the puff. Remove any soft dough from the center with your fingers. Generously fill each puff with the chilled whipped cream filling and replace the tops, letting some of the cream show. These look especially nice dusted with some powdered sugar pushed through a metal sieve. Place on a platter and refrigerate.




Recipe