2 cups flour
In a food processor, process on pulse, flour, salt, butter, and sugar to mix. Add water. pulse to blend. Roll out dough 10 inches in diameter and transfer to a baking sheet. Refrigerate.
CREAM PUFF DOUGH
1 cup water
For cream puff
1 envelop unflavored
Dissolve the gelatin in water and let stand for 5 minutes. In a mixing bowl, whisk sugar and egg yolks till thick and creamy. Mix in the flour. Boil the milk and gradually pour over the egg mixture. Pour mixture in a heavy-bottom sauce pan. Whisk over medium heat until thick. Transfer to a bowl and mix in the softened gelatin. Beat the egg whites with cream of tartar until stiff peaks form. Stir 1/3 of the egg whites into the hot pastry cream with a whisk, then fold in the rest. Fit a pastry tube with a medium star tip and fill with the pastry cream. Pipe the cream decoratively over the bottom of pastry ring. Then pipe a large rosette of cream between each cream puffs. Chill before serving.
Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Chef de Cuisine © 1999-2009 All rights reserved.