MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hermes Cream Puffs
 Categories: Desserts, Pastry, Dairy
      Yield: 1 servings

    1/2 c  Whole milk
    1/2 c  Unsalted butter; in 8
           - pieces
      1 ts + 2 tb sugar
      1 ts Kosher salt
      1 c  All-purpose flour
      6 lg Eggs
  2 1/2 c  Heavy cream
           Powdered sugar; for dusting

  Line 2 baking sheets with parchment paper. Fit 1 large
  pastry bag (or a plastic freezer bag with 1/2" cut from
  one bottom corner) with plain 1/2" tip.

  Bring milk, butter, 1 tsp. sugar, salt, and 1/2 cup
  water to a boil in a medium sauce pan over medium heat,
  stirring occasionally. Add flour all at once; reduce
  heat to medium-low. Stir vigorously with a wooden spoon
  until a dough forms and pulls away from sides of pan,
  1+2 minutes. Continue beating vigorously until a thin
  dry film forms on bottom and sides of pot, about 1
  minute. Transfer to a bowl.

  Add 1 egg and stir vigorously with wooden spoon until
  egg is incorporated and dough looks dry again, about 2
  minutes. Repeat with 4 more eggs, adding one at a time
  and stirring vigorously to incorporate before adding the
  next. Dough should be smooth, shiny, and thickened.

  Spoon dough into prepared pastry bag; pipe out 2 1/2"
  diameter rounds on prepared sheets, leaving 2" between
  rounds.

  DO AHEAD: Freeze the piped dough rounds on the baking
  sheets, then transfer to resealable plastic bags and
  freeze for up to 1 month. Place on parchment paper-lined
  baking sheets, spacing apart (do not defrost) before
  continuing with recipe.

  Arrange racks in upper and middle thirds of oven and Set
  @ 450°F/232°C. Whisk remaining egg with 2 tsp. water and
  brush dough rounds all over with egg wash.

  Transfer baking sheets to oven; turn oven off. After 10
  minutes, heat oven to 350°F/175°C and bake for 10
  minutes. Rotate pans front to back and top to bottom;
  continue baking until deep golden brown all over, about
  10 minutes longer (puffs will deflate if removed from
  oven before fully baked). Transfer puffs to a wire rack
  and let cool completely.

  Using a serrated knife, gently slice the top quarter off
  each puff; transfer tops to a plate. With your finger,
  gently push down the soft film of cooked dough inside
  each puff.

  Prepare a second pastry bag (or freezer bag) with 1/2"
  open-star tip. Beat heavy cream and remaining 2 Tbsp.
  sugar in a large bowl until soft peaks form. Spoon
  whipped cream into prepared pastry bag. Fill each puff
  with cream, finishing with a generous ring of cream on
  top. Dust tops of cream puffs with powdered sugar; place
  atop puffs.

  RECIPE FROM: https://www.bonappetit.com

  Uncle Dirty Dave's Archives

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