Saturday, May 2, 2009

Pierre Hermé’s Cream Puff Dough


Recipe from Chocolate Desserts by Pierre Hermé

(makes 20-24 Éclairs)

½ cup whole milk

½ cup water

1 stick unsalted butter, cut into 8 pieces

¼ teaspoon sugar

¼ teaspoon salt

1 cup all-purpose flour

5 large eggs, at room temperature

In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to a boil.

Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to.

You need to continue to stir for another 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your

hand mixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

The dough should be still warm. It is now ready to be piped out onto a parchment lined sheet pan.

You can pipe any size eclairs but try to make them all uniform in size so they bake evenly. I like to make them about 3" - 4" in length and 3/4" - 1" in diameter.

Once the dough is made you need to shape it immediately.

When ready to bake put them in a preheated 375 degrees and cook for 15 minutes. Start checking every couple minutes until they are nicely browned and puffed and almost hollow on the inside. Remove them from the oven and let them cool before filling.

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