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All Things Loomis

A Recipe for Cream Puff Shells and Raspberry Sauce

Mar 01, 2019 03:04PM ● By Melissa Emerzian
Cream puffs are one of lifeś delicate pleasures. It is amazing how something so light, crisp, and airy can be so very rich. The pastry shells are made from dough called choux (pronounced shoo) pastry. While they made their culinary debut in the United States back in 1880, here, the  Del Oro Culinary Arts Department brings it to Loomis with a raspberry sauce.

Pâte À Choux

Yield: 24 Cream Puff Shells

·         1 Cup Water

·         ¾ Stick Butter

·         1 tablespoon sugar

·         1/8 Teaspoon salt

·         5 ¾ oz Flour

·         1 Cup Eggs, about 4 large eggs and 2 whites

1.    Preheat oven to 425

2.    Boil water, butter, sugar, and salt.

3.    Add flour and remove from heat.  Work mixture together and return to heat.

4.    Continue working mixture until all flour is incorporated and dough forms into a ball.

5.    Transfer mixture to a bowl of stand up mixer and let cool 3 to 4 minutes.

6.    On low speed, add eggs 1 at a time, making sure each egg is completely incorporated before adding the next one.

7.    Once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with round tip.

8.    Pipe immediately into golf ball size shapes, 2 inches apart onto parchment lined sheet pans.

9.    Cook for 10 minutes, then turn oven down to 350 and bake for 10 more minutes until golden brown.

Courtesy of Alton Brown

Raspberry Sauce

1 pint of raspberries

½ teaspoon lemon juice

2 tablespoon Sugar

1 teaspoon cornstarch

1 tablespoon cold water

Pick 8 raspberries out for garnish

Simmer down rest of raspberries with .5 teaspoon of lemon juice

Strain juice through a wire sieve and discard pulp, put back into pan

Add sugar to taste

Make a slurry of cornstarch and water in a small bowl

Slowly add slurry to juice until slightly thicken