{"id":12719,"date":"2016-12-07T13:02:50","date_gmt":"2016-12-07T11:02:50","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12719"},"modified":"2022-01-15T11:18:11","modified_gmt":"2022-01-15T09:18:11","slug":"pecan-and-vanilla-cream-puffs","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pecan-and-vanilla-cream-puffs\/","title":{"rendered":"Pecan and Vanilla Cream Puffs"},"content":{"rendered":"

Great dessert for brunch or dinner – vanilla cream puffs topped with pecan streusel. So delicious and addictive you won’t be able to eat only one.<\/p>\n

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Pecan and Vanilla Cream Puffs<\/h2>\n

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For pecan streusel:<\/h4>\n
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  • 100 grams cold butter cut into cubes<\/li>\n
  • 100 grams sugar<\/li>\n
  • 80 grams all-purpose flour<\/li>\n
  • 20 grams pecans<\/li>\n
  • Pinch of salt<\/li>\n<\/ul>\n

    For the cream puffs:<\/h4>\n
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    • 250 ml. milk<\/li>\n
    • Pinch of salt<\/li>\n
    • 60 grams sugar<\/li>\n
    • 100 grams butter<\/li>\n
    • 140 grams all-purpose flour<\/li>\n
    • 3-4 beaten eggs<\/li>\n<\/ul>\n

      For vanilla cream:<\/h4>\n
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      • 500 ml. milk<\/li>\n
      • Grains of 1 vanilla bean<\/li>\n
      • 140 grams sugar<\/li>\n
      • 4 large egg yolks<\/li>\n
      • 50 grams cornstarch<\/li>\n
      • 250 ml. heavy cream<\/li>\n<\/ul><\/div>\n
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        Pecan streusel:<\/h4>\n
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        1. \n
          In a food processor with a steel blade put flour, pecans, sugar, butter and salt and blend at high speed until the dough clumps .<\/span><\/div>\n<\/li>\n
        2. Transfer the dough to a work surface and form a disc shape. Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n
        3. Roll out the dough on a floured surface to about 3-4 mm thick and cut out 4 cm circles. Refrigerate.<\/li>\n<\/ol>\n

          Cream puffs:<\/h4>\n
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          1. \n
            Preheat oven 190c degrees.<\/span><\/div>\n<\/li>\n
          2. In a medium saucepan put milk, sugar, butter and salt and heat to a strong boil.<\/li>\n
          3. Add flour and stir while cooking, until it turns into a lump of dough.<\/li>\n
          4. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.<\/li>\n
          5. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.<\/li>\n
          6. Transfer the dough to a pastry bag fitted with a round 1-2 cm piping tip. On a baking tray lined with baking paper pipe small cream puffs (about 3-4 cm in diameter). It’s important to leave some space between the creampuffs.<\/li>\n
          7. Put a pecan streusel circle on top of each creampuff and lightly press it down.<\/li>\n
          8. Baking: bake for 12-15 minutes – is important not to open the oven door during this time.<\/li>\n
          9. Lower the oven temperature to 180c degrees and bake for another 7-10 minutes, until completely golden and set.<\/li>\n
          10. Cool completely before filling.<\/li>\n<\/ol>\n

            Vanilla cream: <\/h4>\n
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            1. \n

              In a small saucepan put milk, sugar and vanilla and bring to a simmer.<\/p>\n<\/li>\n

            2. In a separate bowl, whisk egg yolks and cornstarch until blended. If the mixture is too thick – add a teaspoon of cold water.<\/li>\n
            3. When the milk mixture is boiling remove from heat and add about 1\/3 of it into the yolk mixture while vigorous whisking. When blended, return into the pan with the remaining milk and mix.<\/li>\n
            4. Continue to cook over medium-low heat, while whisking constantly, until a very thick pastry cream forms.<\/li>\n
            5. Transfer the cream into a sealed container and cover its top with plastic wrap to avoid crust from forming. Cool completely in the refrigerator.<\/li>\n
            6. Transfer the cold cream into a bowl and mix well with a whisk until it returns to the original texture. Add rum and continue to mix until uniform.<\/li>\n
            7. Whip the heavy cream to stiff peaks and gently fold into the vanilla cream until smooth.<\/li>\n
            8. Transfer the cream into a pastry bag with a 1 cm round piping tip and fill the puffs.<\/li>\n
            9. Garnish with powdered sugar and serve.<\/li>\n<\/ol><\/div>\n
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              • Keep the cream puff in a closed container in the refrigerator for up to 3-4 days, but they are at their best on the day or two after preparation.<\/li>\n
              • You can use any other nut you like instead of pecans.<\/li>\n<\/ul><\/div>\n
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