Polish Ptysie Cream Puffs Recipe That Will Make Your Mouth Water! (2024)

FAQs

What is the science behind cream puffs? ›

Why do cream puffs puff like they do? Steam forms as the puffs bake, and the strong gluten structure formed by beating the dough stretches to hold the steam, then sets into place as the heat coagulates (sets) the protein.

Cream puffs, or profiteroles, are French choux pastry balls filled with cream.

The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

Once cooled, store them in a sealed, airtight container, and do not dust them with sugar until ready to serve. If your cream puffs have softened in storage, you may crisp them up in the oven before filling and serving. To re-crisp; bake uncovered at 300 degrees for about 5 to 8 minutes. Cool completely before filling.

Cream puffs, also known as profiterole or choux à la crème, originated in France, but they've been known in the United States since the mid-1800s. An 1850 news story in the Brooklyn Evening Star mentions that "some hundreds" of "cream puff cakes" were sold each day in Brooklyn bakeries at the time.

Eggs. Eggs are a leavening agent and the yolks add fat for a tender and light texture. The yolks also act as an emulsifier for a smooth and even texture in the finished product. Egg proteins add to the structure of the cream puff.

The main differences between the three include the shape and serving method. Eclairs: Oblong choux pastry filled with cream and topped with a glaze or icing. Cream Puffs: Round choux pastry puffs filled with pastry cream and topped with icing or dusted with powdered sugar.

The only definite difference between cream puffs and profiteroles is size: Cream puffs are larger. There are a few less strict differences.

There are multiple reasons why cream puffs may deflate. The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

What is the nickname for cream puffs? ›

The first step is to make cream puffs, a.k.a. profiteroles, a.k.a. choux paste, a.k.a. pâte à choux. Choux paste is a simple French dough that usually contains only four ingredients: milk/water, butter, flour, and eggs. The dough itself can easily be made in 5 to 10 minutes and then baked or fried.

Do the cream puffs needs to be refrigerated? Yes they do. They can stay out for about 4 hours but then need to be refrigerated.

Choux pastry has two important stages. First you cook it and then you bake it. For the liquid, you can use water or milk or a combination of both. We choose the combination of both because this way you get a nice color and tender bite, but the extra water also allows for baking at a slightly higher temperature.

To understand why choux is twice-cooked, it's important to know that choux needs lots of moisture: it's the steam generated by its high water content that causes it to swell and puff so much (there's no baking soda, baking powder, yeast, beaten egg whites, or any other leavening agent to help give it extra lift).

This structure allows it to provide stable, long-lasting support for a variety of fillings, like the custard often used in eclairs and the somewhat lighter creams frequently seen in cream puffs. The texture and mouthfeel of choux pastry is unique and without any sugar flavor.

If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won't puff, causing it to be dense inside.