Process for another 30 seconds, until the mixture turns to a thick, smooth, and sticky paste. Dip the back of a small spoon in some cold water and gently smooth out the irregular tops of the rounds. Bake for another 10 minutes until the puffs are golden brown and fairly firm - they should not be soft and squishy. Return the baking sheet to the oven, prop the door open with a wooden spoon, and allow the puff to dry out and crisp up for about 45 minutes.
Transfer the puffs from the baking sheet to a wire rack to cool completely. To assemble the cream puffs: Once the pastry cream has chilled for at least 3 hours, slice a small X into the side of each pastry puff.
You'll know when you've piped enough cream because the cream will start to either push out the opposite side of the puff or it will start to push the pastry bag out. Dust the tops of the filled cream puffs with some sifted powdered sugar and serve immediately. Notes adapted from Baking Illustrated by the editors of Cook's Illustrated.
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The pastry has been sufficiently beaten when it pulls away from the sides of the pan in a ball. During baking, the eggs make the pastry puff into irregular domes to create cream puffs. Here are some additional cream puff tips: When dropping cream puff dough onto baking sheet, push dough off spoon with a spatula or second spoon so puffs will stay round. Do not add more dough to the original mound.
The dough can also be piped to form a ring or other shape before baking. While puffs are hot, carefully split each with a serrated knife. As long as there is still a strong vanilla scent, your homemade vanilla is usable in baking. For a couple of options in making homemade vanilla extract, see Tipnut. See previous questions in our Ask the Chef series. Have a question for our Ask the Chef series? Send it to Editor. Ask the Chef , How To. Friday in the Kitchen What have you had for lunch lately?
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