8
*Note: Due to the consistency of this cookie dough, we recommend
using discs 3, 4, 5, 6 or 10.
Nutritional information per cookie:
Calories 51 (42% from fat) • carb. 7g • pro. 1g • fat 2g • sat. fat 1g
• chol. 11mg • sod. 25mg • calc. 2mg • fiber 0g
Pâte à Choux – Cream Puf
fs
Very versatile, pâte à choux can be used for both sweet and
savory preparations.
Makes about 40 two-inch choux or puffs
½ cup
water
4
tablespoons unsalted butter
¼
teaspoon fine sea salt or table salt
½
teaspoon granulated sugar
½
cup plus 2 tablespoons bread flour
2
large eggs, plus 2 more if necessary
1.
Preheat oven to 500°F
.
2.
Put the water, butter
, salt and sugar into a small or medium
saucepan and set over medium heat. Once the mixture comes to
a boil, remove fr
om heat and stir in all of the flour. Retur
n to the
burner and raise the heat to medium-high. Using a wooden spoon,
continuously stir the mixture until it dries out. Y
ou will know it is
done when the dough leaves a thick hard film on the bottom of the
pot. It is better to overcook at this stage, than not enough.
3.
Remove from heat and put mixtur
e into the bowl of a Cuisinart
®
Stand Mixer, fitted with the mixing paddle. Mix on a low speed to
release steam and cool.
4.
Once the dough has cooled, after about 2 to 3 minutes, start
adding the eggs, one at a time, mixing each until fully incorporated
before adding the next. The dough is r
eady when it becomes a
pale yellow color and is thickened. T ypically
, pâte à choux batter
should drop fr
om the paddle in a slow and steady stream, but for
use in the cookie press, the desir
ed consistency is between a thick
cake batter and a soft cookie dough. If the dough is too thick,
beat the remaining two eggs together and, with the mixer running,
slowly begin to add them, little by little, until the dough is correct.
Be sure not to make the dough too runny or it will not hold its
shape.
5.
Fit the Cuisinart
®
Electric Cookie Press with the pastry tip
assembly, using the basic r
ound tip (#1) as instructed on page 5.
Load the batter to the MAX fill line. Pipe the batter out into 2-inch
rounds onto a par
chment paper-lined baking pan, about
1 inch apart. T o achieve the best r
esults, instead of holding the
On/Off button down, pulse and let the batter slowly come
out of the press.
6.
Place the pan of piped choux in the preheated oven. T
urn
the oven
off and let sit in the hot oven for 10 minutes. T
urn
the oven back
on and set to 300°F . Let bake for 20 to 25 minutes, or until the
choux are hollow
, nicely browned, and not wet inside. T
o ensur
e
even color, tur
n baking sheet halfway through baking.
7.
Let choux cool, and then fill with desired filling. For a beautiful hors
d’oeuvre, we suggest the Herbed Cheese Spr
ead on page 13.
For a sweet finish to your meal, the Lightened Pastry Cream
(recipe follows) or the Simple Chocolate Mousse on page 9 – both
work well.
Nutritional information per choux:
Calories 26 (60% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g
• chol. 21mg • sod. 38mg • calc. 3mg • fiber 0g
Lightened Pastry Cream
The essential filling for cream puf
fs, this is also delicious in
fresh fruit tarts or as a cake filling.
Makes about 3½ cups
1½
cups whole milk
1
cup heavy cream, divided
½
cup granulated sugar, divided
½ teaspoon
salt
½
tablespoon pure vanilla extract
1
vanilla bean, halved and seeds scraped*
4
large egg yolks
2 tablespoons
cornstar
ch
1.
Put the milk, ½ cup cream, ¼ cup sugar
, salt, vanilla extract,
vanilla bean seeds and pod into a saucepan over medium heat.
Bring mixture to a heavy simmer
.
2.
Put egg yolks, remaining sugar and cor
nstarch into a lar
ge mixing
bowl. Using either a Cuisinart
®
Hand or Stand Mixer, fitted with
