Tuesday, 16 July 2013

Iron Craft #14 - Vive la Iron Craft


This week's challenge:

"Since Bastille Day (July 14th) falls during this challenge period, I decided to make this challenge about all things French. Create something that is French, inspired by France or using the color of the French flag (blue, white and red)." (courtesy of Just Crafty Enough)

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When I think about French inspiration, my thoughts always turn to food.  Mmmm.... I was actually thinking about learning how to make homemade poutine.

But the weather was not going to cooperate.

We have no air conditioning. And it's been hot. Way too hot to be learning how to deep fry potatoes and make gravy.

So I too advantage of the only rainy cool day we had during this challenge and went to something lighter.

Cream puffs!


As you can see I took advantage of the cool day and made key lime pie as well. But that's more Florida than France... so we'll concentrate on the cream puffs.


Yum yum yum.

Here's how I made them:

Ingredients:
2 packages instant vanilla pudding mix
2 cups whipping cream (It's called heavy cream in the US)
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all purpose flour
4 eggs

Directions:
1. Mix together vanilla pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven 220 degrees C (425 degrees F)
3. In a large pot, bring water and butter to a rolling boil. Stir in Flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Beat in the eggs one at a time, mixing well after each. Drop by the tablespoonful onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes until golden brown. Centres should be dry. (not sure how you're supposed to tell, but that's what the recipe says)  I read in the comments that to make sure puffs don't depuff, inset a toothpick hole in each after taking them out of the oven. This allows the steam to escape without deflating the puff. It worked pretty well when I tried it.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pasty bag to pipe the pudding into the shells.

Voila!

C'est un masterpiece!



You can sprinkle them with icing sugar to make them look all pretty as well.




Nummers and Yummers.

Yay food challenge!

To see what the other Iron Crafters came up with for inspiration en Francais please visit the Flickr Group.


3 comments:

Just Crafty Enough said...

I love working with this kind of dough. I've made a bunch before and added a little cheese then froze them before baking. Quick cheese puffs whenever I wanted.

I know what you mean about the heat, it is nasty here too. WE are so lucky to have AC

DangAndBlast! said...

I think it's brand-specific: some brands call it heavy cream, some whipping cream, and some heavy whipping cream. Just like some say fat free milk, while others say skim milk. (Of course, dairy products tend to be locally sourced, even at big box stores, and I'm in Texas, so things may be otherwise elsewhere.)

Pam said...

Bad girl, very bad girl, in fact you are so bad I am sending you a huge hug for this post. I have not made cream puffs for years. I read this and made some, I have no idea what the pudding mix is but I used whipped cream, vanilla custard and some dark chocolate just grated into the mix. Oh Yum. Thank you so much