2ND QUARTER SCAFFOLD

Cream
Puffs
MA'AM ODESSA MAROHOMSALIC
 Ingredients needed:
PASTRY
1/2 cup wate
r F I L L I N G
1/2 cup whole C R E A M
milk g c r e am
8 Tbsp unsalt e a v y w h i p p i n
ed butter 2 c u p s h
u l a t e d s u g a r
1 tsp granulat d 4 T b s p g r a n
ed sugar chille
i l l a e x t r a c t
1/4 tsp salt 1 tsp van
ga r t o g a r n i s h
1 cup all-purp o w d e r e d s u
ose flour mea
sured 1 Tbsp p
correctly
4 eggs (large
), room temp
erature
 Cream Puffs
Origin
Cream puffs, commonly known as
profiteroles or choux à la crème, are a
French pastry that developed in the
1800s by the Catherine de Medici head
cook.
Brief History
After migrating to France in 1540,
Pantanelli, the head cook of Catherine de
Medici of Florence, invented choux pastry,
which were then widely distributed
throughout France.
Nutritional Value
Unfortunately, Cream puffs are not good
for you, for it contains sugar and fat,
especially for daily consumption. A plain
cream puff holds up to 59 calories.
Target Market
If I would have an opportunity to sell
cream puffs my target market would be
the young generation since most of
them likes sweet and fun-to-eat food
Cream Puff Recipe
 Step 1: Dough Making pt.1
In a medium saucepan, combine 8 tablespoons of
unsalted butter, half a cup of milk, half a cup of water, a
teaspoon of sugar, and a quarter teaspoon of salt. Bring to
a boil over medium heat. Take it off the heat once it boils,
add one cup of flour and stir with a wooden spoon. Once
the flour is combined, place it back over medium heat,
constantly stirring for about a minute or two to partially
cook the flour. Take it off from the heat once you see the
dough coming together and a thin film forming from the
bottom of the pan.
Step 2: Dough Making pt.2
Transfer the dough immediately to a large mixing bowl and
beat using an electric mixer on medium speed for about a
minute. Now you'll add the 4 room temperature eggs one
at a time. Once the eggs are in, beat for another minute.
Transfer the dough in a piping bag fitted with a half-inch
round tip. In a baking tray lined with parchment paper,
pipe the dough; each puff size is 1/2 inch in diameter and
1/2 inch tall. Make sure to leave a space for the puff to rise.
 Step 3: Dough Making pt.3
In the preheated oven, bake at 435 degrees
Fahrenheit for 10 minutes. Reduce the temperature
to 325 degrees Fahrenheit without opening the oven
and bake for an additional 20 to 22 minutes. After
20 minutes, take it off from the oven and transfer
the puffs to a wire rack to cool down.
Step 4: Cream Filling Making
Combine 2 cups of cold heavy whipping cream,
4 tablespoons of sugar, and a teaspoon of
vanilla extract. Mix over medium-high speed
until fluffy with stiff picks. Transfer the cream
to a piping bag with an open star tip, or you
can use normal round ones.
 Step 5: Assembling
Using a sharp serrated knife, cut the top part, and
you will see how hollow the inside is, perfect for the
cream filling. To fill the puffs, what you want to do is
to pipe it in a circular motion and just put the top part
back on. Do it to the rest of the puffs. For the final
step, dust the top with powdered sugar. If you're
having this for business, make sure you place them in
the refrigerator beforehand, as sugar does not stay
friendly in the refrigerator.
 MADE BY: RANIA SAMANTHA E. SAGANDINGAN

There you have it,

the finished product!
:)