The cream puff is a popular pastry that has been enjoyed around the world for centuries. Its exact origins are unclear, but it is believed to have originated in France in the 16th century.
The first recorded mention of cream puffs appears in a French cookbook from 1540 called "Le Cuisinier François" (The French Cook), which featured a recipe for a pastry called "choux" (cabbage), referring to the dough's resemblance to small cabbages when baked. The recipe called for a mixture of water, butter, and flour to be heated in a pot until it formed a dough. Eggs were then beaten into the dough, and it was piped into small balls and baked. The recipe did not include any filling.
In the 17th and 18th centuries, pastry chefs began filling the choux pastries with a variety of sweet and savory fillings, including whipped cream, pastry cream, and cheese. The cream puff gained popularity in France and quickly spread to other countries in Europe, including England and Italy.
In the 19th century, cream puffs became a popular dessert in the United States, especially in the Midwest. They were often filled with whipped cream or custard and served at special occasions such as weddings and birthdays.
Today, cream puffs are still enjoyed around the world and can be found in many different variations and flavors. They continue to be a favorite pastry for special occasions and celebrations
Here's a recipe for making cream puffs above 6000 feet altitude:
Ingredients:
1/2 cup WATER
1/2 cup MILK
1/2 cup unsalted BUTTER, cut into pieces
1 tablespoon SUGAR
1 teaspoon SALT
1 cup all-purpose 11.7% FLOUR
4 large EGGS
Whipped CREAM or pastry cream, for filling
Powdered SUGAR, for dusting (optional)
Instructions:
Preheat your oven to 400°F (204°C).
In a medium-sized saucepan, combine the water, milk, butter, sugar, and salt. Place the pan over medium heat and stir occasionally until the butter is melted and the mixture comes to a rolling boil.
Remove the pan from the heat and add the flour all at once. Stir vigorously until the mixture comes together and forms a ball.
Place the pan back on the heat and continue to stir the mixture for 1-2 minutes until a thin film forms on the bottom of the pan.
Remove the pan from the heat and transfer the mixture to a mixing bowl. Allow it to cool for 5-10 minutes.
Add the eggs one at a time, beating well after each addition. The dough should be smooth and shiny.
Transfer the dough to a piping bag fitted with a large round tip.
Pipe the dough onto a baking sheet lined with parchment paper, forming circles that are about 2 inches in diameter and 1 inch high. Leave at least 2 inches of space between each circle to allow for expansion.
Bake the cream puffs for 25-30 minutes or until they are puffed and golden brown. Reduce the oven temperature by 25°F (14°C) if the cream puffs are browning too quickly.
Once the cream puffs are baked, remove them from the oven and transfer them to a wire rack to cool completely.
Once the cream puffs are cool, use a sharp knife to make a small slit in the side of each puff. Fill the puffs with whipped cream or pastry cream using a piping bag or a small spoon.
Dust the cream puffs with powdered sugar, if desired, and serve immediately.
I hope you find this recipe helpful and enjoy your homemade cream puffs at high altitude!
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