Puff Pastry, Crispy Outside and Soft Inside

Puff Pastry, Crispy Outside and Soft Inside

Many kind of puff pastry you can find in the world. The taste Crispy outside and soft inside was a perfect combine. You can be creative as much as possible with this Puff Pastry, both in its shape and its flavor/ filling. The ingredients and how to cook it are easy, but it takes creativity and patience so that the cake looks more attractive and not boring. And of course the filling can be made healthier with pieces of our favorite fruit or nuts. Let us be creative moms to make this puff pastry for our family. Let us make funny characters so that our children more like it. Happy cooking moms. Don’t forget to make the shell crispy outside as the name Crispy Outside and Soft Inside.

Ingredients for the Shell:

1/2 cup water

1/2 cup whole milk

8 Tbsp unsalted butter

1 tsp granulated sugar

1/4 tsp salt

1 cup all-purpose flour, measured correctly

4 eggs, (large), room temperature

Ingredients for Cream Filling

• 2 cups heavy whipping cream, chilled
• 4 Tablespoon granulated sugar
• 1 Teaspoon Vanilla Extract
• 28 Blueberries (Optional)
• 1 Tablespoon Powdered Sugar (to garnish)

INSTRUCTION

• We will make the Crispy Shell, Preheat oven to 425˚F. Coat a baking sheet with baking paper.
• In a Medium saucepan, combine 1/2 cup Water, 1/2 cup Milk, 8 Tablespoon Butter, 1 teaspoon Sugar and 1/4 teaspoon Salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
• One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
• Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
• Transfer the dough to a piping bag then print it into a baking sheet. (Time to be creative) Make funny character like swan, ball, bear and others. Or you can just make simple form. Note avoid making peaks but if you do get peaks, wet finger tips lightly with water and smooth them out.
• Bake at 425˚F for 10 minutes in the center of the oven. Make sure do not opening oven (to keep your pastry Crispy Outside and Soft Inside), reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely
• Now Time to Make the Soft Filling
• In a large mixing bowl, combine 2 cups Heavy Cream, 4 Tablespoon Sugar and 1 teaspoon Vanilla Extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
• Once cream puffs are completely cooled, fill them with cream. Pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or Cut off tops of puffs and pipe cream inside using a pastry bag, push a blueberry (your favorite fruits) down into the center if desired, then cover with the tops.
• Sprinkle with powdered sugar and Your Puff Pastry Crispy Outside and Soft Inside ready to serve.

Angie dreaht