I remember for my freshman year French class I had to make a baked good that was French and present it to the class. I decided to make Cream Puffs. They ended up turning out perfectly. My classmates, teacher, and family were all so impressed. Since then I have been addicted to making cream puffs. They are easy to make yet super impressive. The recipe I used for that class was only semi from scratch. I used cool whip and instant vanilla pudding to make the pastry cream but otherwise made the pastry(pate a choux) from scratch.
Since that first time making them I have experimented with a lot of different flavors and combinations. I now always make the pastry cream from scratch. I also love making a tart dough that I put on top of the choux before baking to give it a nice uniform look. This step isn’t necessary but does make them look really nice and have some extra texture.
The choux for the cream puffs can be piped out into circles on a baking sheet or spooned out. If you would like to make Eclairs you will simply pipe them out in small lines. The choux will bake nice and airy allowing you to pipe in pastry cream. I use this type of piping bag to make them perfect and to fill them.
The pastry cream in where I find you can make the most flavor changes. Like I did for this Peach Infused Cream Puff recipe. I simply boiled a bag of peach tea leaves with the cream. You can do this with other tea leaves, cinnamon sticks, vanilla beans, cardamon, the list goes on and on.
These Sweet Peach Cream Puffs are the perfect summer treat. Light, creamy and with the perfect subtle peach flavor!
I infused these with a peach flavored tea and it was a very subtle taste but perfect for cream puffs. Next time I think I might add pureed peach to give it a little more of the peach punch. This can also be infused with any other tea flavor the possibilities are endless.
Keyword Cream Puffs, Peach
Prep Time 3hours15minutes
Cook Time 45minutes
Total Time 4hours
Piping bag and tip
2Peach Tea Bags
1Pinch of Salt
2tbspUnsalted ButterCut into 1/2- inch pieces
Pate a choux
1/2cupUnsalted ButterCut into 1/2 inch pieces
1 1/4 cup All-Purpose Flour
Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.
Bring milk, 1/4 cup sugar, 2 tea bags, and salt to a simmer in a medium saucepan over medium heat.
Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low-speed or whisk by hand until smooth.
Pate a Choux
Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip. Insert tip into bottom of each puff, and fill. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
If you don’t have the time to make your own tart dough you can buy the refrigerated pre-made pie dough.If you don’t have time to make the pastry cream you can make an easier version by making instant vanilla pudding and folding it in with whipped cream.After piping the cream puffs onto a sheet pan you can freeze them and then bag them up for a later date. Good for up to 2 weeks in the freezer.
Lemon Poppyseed Pound Cake is a delightful summer cake that you need in your life this summer. Perfectly sweet and tart when topped with fresh whipped cream and blueberry compote. This cake is light and airy. It has the perfect amount of lemon zest to give it a nice zing. All the butter in this cake makes it rich and creamy. The homemade blueberry compote and fresh whipped cream is the perfect topping to this delightful summer cake because of that It is the perfect dessert to your summer bbq’s and celebrations. This cake can also be cut up into cubes put in a mason jar and covered with compote and blueberry compote to make the perfect individual trifle.
Lemon Poppyseed Pound Cake Ingredients :
Unsalted Butter: 13 tablespoons of butter makes this cake rich and creamy.
Take all ingredients out ahead of time and allow to get to room temperature. Pre-heat oven to 350 degrees. Butter loaf pan.
In a medium bowl whisk together eggs, milk, and vanilla until combined.
In a large bowl combine flour, sugar, poppy seeds, lemon zest, baking powder and salt.
Mix in 1/3 of egg mixture and all the butter. Beat on low until combined. Slowly beat in another 1/3 of egg mixture until combined. Put in remaining egg mixture and combine. Scrape bowl down, make sure it’s all combined. Pour into loaf pan, smooth and put in oven for 45 minutes to an hour until toothpick comes out clean.
While cake cools make whipped cream and compote.
Whip heavy cream with sugar until stiff peaks form.
Put blueberries, water and sugar in a small pot over medium high heat. Cook for 8 minutes stirring consistently. Mash partially and let cook for 6 more minutes. Take off heat and let cool.
Once cake is cooled, top with fresh whipped cream and blueberry compote.
What’s better than a classic pound cake? Brown Sugar Pound cake. The brown sugar goes perfectly with the buttery batter. In this particular recipe you separate the egg yolks and egg whites. The whites are whipped to stiff peaks to fold into the batter to make a light and fluffy pound cake. Top this pound cake with fresh whipped cream and blueberries for the perfect creamy and tart bite. This Rich Brown Sugar Pound cake is a delicious summer dessert. The brown sugar adds a rich luscious flavor to this buttery and sweet cake.
Unsalted Butter: 4 sticks of unsalted butter make this cake rich and buttery.
Brown Sugar: Using only brown sugar give’s this cake more flavor and it’s darker color than traditional poundcake.
Eggs: The eggs are separated and the yolks are beaten in with the butter, sugar and vanilla. The egg whites are whipped to stiff peaks to then be folded into the rest of the batter.
Rich Brown Sugar Pound cake is a delicious summer dessert. The brown sugar adds a rich luscious flavor to this buttery and sweet cake.
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
1/2tspCream of Tartar
1CupHeavy Whipping Cream
Pre-heat oven to 325 degrees. Take out all ingredients ahead of time so they are at room temperature. Butter the bundt cake pan.
Beat butter for about a minute on medium speed. Add in sugar and beat for a few more minutes until combined and fluffy. Beat in egg yolks one at a time until combined. Beat in vanilla until combined. Slowly add in flour and beat on slow until combined.
In a new bowl combine egg whites, cream of tartar, and salt. Beat with whisk attachment on medium-high speed until stiff peaks form.
Once stiff peaks form fold in 1/3 of whites into batter. Once combined fold in rest of egg whites.
Once completely combined pour into greased bundt pan and put in oven for 1 hour or until toothpick comes out clean. Cool on a wire rack for about an hour before serving.
To make whipped cream in a clean bowl beat heavy whipping cream and powdered sugar on high speed with whisk attachment. Whip to stiff peaks.
Once cake is cooled top with whipped cream, fresh blueberries, and a sprinkling of powdered sugar.
I loved Pop tarts growing up and I love getting to recreate healthier options of my childhood favorites. The dough using vegan butter but can of course use regular butter as well. I like to put vodka is pie crust it gives it the best flaky texture but is not mandatory you can just add more non-dairy milk. The icing is still not healthy as it is made with lots of powdered sugar but with a naturally sweetened jam. That same jam will be in the center as well. This recipe makes about 8 pop tarts.
Easy Vegan Pop Tarts
1 1/2 cups of all-purpose flour, plus more for rolling
1/4 tsp salt
1/4 tsp sugar
1/2 cup + 1 tablespoon vegan butter
1/8 cup non-dairy milk
1/8 cup vodka (or sub more non dairy milk)
Jam or jelly of choice
1/4 cup strawberry jam or jelly
1/4 cup boiling water
1 1/2 to 2 cups powdered sugar
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
Add the flour, sugar, salt to a bowl and mix. Cut the butter into the flour and use a fork to cut it until it’s a crumbly texture. Drizzle the milk and vodka across the flour mixture and use fork to combine. Mix until everything is combined and it can be formed into a ball. Do not over mix.
Roll dough out onto a floured surface. Roll out dough to be 1/8 inch thick. Cut into 16 rectangles. Place on parchment lined sheet pan. Spread 2 teaspoons jam in center of 8 pieces. Spread out so that there is a 1/4 inch space. Place other rectangles on top. Using a fork press down the edges.
Place in oven for 7 to 10 minutes or until golden. Remove and let sit on wire rack until cooled.
Prepare icing by pouring boiling water over jam/jelly in a bowl. Whisk until jam/jelly in liquid without chunks. Pour through a sifter into a clean bowl. Discard what is left in sifter. Mix in powdered sugar, add more as needed to make it thick and without chunks.