cookbooks

Cream Puffs. Mrs. T. H. Linsley. Recipe

Cream puffs are a delightful and classic French pastry that has been enjoyed for centuries. The light and airy puffs are filled with a decadent cream filling, making them the perfect treat for any occasion. The recipe for cream puffs has evolved over time, with various variations and tweaks to create the perfect balance of flavors and textures.

Historically, cream puffs were first created in the 16th century by Catherine de' Medici, the queen consort of Henry II of France. She brought Italian pastry chefs to France, who introduced this delightful dessert to the French court. Since then, cream puffs have become a staple in French patisserie and have gained popularity worldwide.

Fun Fact: Cream puffs are also known as profiteroles in France, which translates to "small gifts." This name perfectly captures the delightful surprise that lies within these small pastries.

Now, let's dive into the recipe for Mrs. T.H. Linsley's Cream Puffs:

Ingredients:

For the puffs:
- 2 cups water
- 1 cup butter
- 1 ½ cups all-purpose flour
- 5 eggs

For the cream filling:
- 2 cups milk
- 1 cup sugar
- 3 eggs
- ½ cup all-purpose flour
- Lemon zest or vanilla extract for flavoring

Instructions:

1. In a medium-sized saucepan, bring the water and butter to a boil over medium heat. Stir to ensure the butter is melted completely.
2. Remove the pot from the heat and gradually add the flour, stirring constantly until well combined.
3. Let the mixture cool for a few minutes, then add the eggs one at a time, beating well after each addition. The dough should be smooth and shiny.
4. Preheat the oven to 400°F (200°C).
5. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, leaving space between each puff. This recipe should make around 12-15 puffs, depending on the size you desire.
6. Bake the puffs in the preheated oven for about 25-30 minutes or until they are golden brown and puffed up. Do not open the oven door during the first 20 minutes of baking, as this may cause the puffs to collapse.
7. Once the puffs are baked, remove them from the oven and let them cool completely on a wire rack.

Now, let's move on to the delicious cream filling:

1. In a saucepan, combine the milk and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally.
2. Meanwhile, in a separate bowl, whisk the eggs and flour together until well combined.
3. Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
4. Gradually add the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
5. Cook the mixture over medium heat, stirring continuously, until it thickens and reaches the consistency of custard. This usually takes about 5-7 minutes.
6. Once the cream filling has thickened, remove it from the heat and stir in the lemon zest or vanilla extract to add a burst of flavor.
7. Transfer the cream filling to a bowl and cover it with plastic wrap, making sure the wrap touches the surface of the cream to prevent a skin from forming. Let it cool completely.

Once the puffs and cream filling have cooled, it's time to assemble the cream puffs!

1. Using a sharp knife, carefully slice the puffs in half horizontally, creating a top and bottom.
2. Spoon or pipe the cooled cream filling into the bottom half of each puff, filling it generously.
3. Place the top half of the puff back on, gently pressing it down to create a sealed cream puff.
4. Repeat this process with all the puffs until they are all filled.
5. If desired, dust the cream puffs with powdered sugar for an added touch of sweetness and elegance.

Serve these delicious cream puffs immediately, or refrigerate for a few hours before serving to allow the flavors to meld together and the cream to set.

Similar Recipe Dishes:
Cream puffs have many variations and can be enjoyed in different ways. Here are a few similar recipe dishes to explore:

1. Eclairs: Eclairs are similar to cream puffs, but they are elongated in shape and typically filled with a rich chocolate ganache or pastry cream.

2. Choux au Craquelin: This is a variation of cream puffs where a crunchy topping, known as craquelin, is added to the choux dough before baking. It adds an extra layer of texture and flavor to the cream puffs.

3. Profiteroles with Hot Chocolate Sauce: Profiteroles are cream puffs that are served with a warm and decadent chocolate sauce poured over them. This combination of warm and cold, along with the creamy filling, creates a divine dessert.

4. Croquembouche: Croquembouche is a stunning French dessert consisting of cream puffs stacked in a cone shape and held together with caramel. It is often served at weddings and special occasions.

Whether you choose to make cream puffs, eclairs, or any other variation, these delightful pastries are sure to impress and satisfy your sweet tooth!

Vote

1
2
3
4
5

Viewed 1923 times.


Other Recipes from Cheese.

Raisin Pie. Mrs. J. M. Davidson.
How To Make A Welsh Rare-bit.
Welsh Rare-bit. Mrs. W. C. Butcher.
Cheese Fonda. Mrs. W. C. Butcher.
Cheese Sandwich.
Cheese Sticks.
Cheese Straws. Mrs. Fred. Schaeffer.
Cheese Wafers. Florence Eckhart.
Cakes.
Delicate Cake. Mrs. C. H. Williams.
White Cake. Mrs. Alice Kraner And Miss Rosa Owens.
White Cake. Mrs. Dell W. De Wolfe.
White Cake. Mrs. Wm. Hoover.
White Cake. Mrs. A. C. Ault.
Snow Cake. Mrs. John Kishler.
Loaf Cake. Mrs. John Landon.
Silver Cake. Mrs. John Landon.
Gold Cake. Mrs. John Landon.
Angels Food Cake. Florence Eckhart.
Angel Cake. Mrs. C. C. Stoltz.
Angel Food Cake. Miss Nellie Linsley.
Sunshine Cake. Mrs. Frank Arrowsmith And Maud Stoltz.
Cold Water Cake. Miss Anna Barth.
Brides Cake. Mrs. J. J. Sloan.
Sponge Cake. Mrs. W. H. Eckhart.