Whole Wheat Cream Puff Shells
|Low fat milk||3⁄4 Cup (12 tbs)|
|Unsalted butter||6 Tablespoon, cut into cubes|
|White pepper||1⁄8 Teaspoon|
|Unbleached all-purpose flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Eggs||4 Large (At Room Temperature)|
|Egg||1 Large, combined with 2 tablespoons milk, for egg wash|
|Milk||2 Tablespoon, combined with egg, for egg wash|
Preheat your oven to 400Â°F.combine the milk, butter, salt and pepper in a heavy, medium-size saucepan and bring it to a full boil.
Remove the pan from the heat and add both flours all at once, stirring with a wooden spoon until smooth.
Return the pot to medium heat and continue stirring and flipping the pastry to dry it out, about 5 to 7 minutes.
A slight coating will form on the bottom of the pan and the dough will be smooth and slightly shiny.
Make sure it does not burn.
Remove the pan from the heat and begin adding the eggs, one at a time, completely incorporating each egg before adding the next.
A good test to determine if a fourth egg is needed is to pinch off a small amount of the dough between your thumb and index finger.
Separate your fingers slowly.
If the dough breaks into two parts, it is too dry and another egg is necessary.
It should form a U shaped strand between the two fingers.
Butter 2 cookie sheets and then quickly run them under cold water, shaking to leave just a few drops on each pan or line the pan with parchment paper.
Fill a pastry bag fitted with a plain number 4 tip and squeeze the dough into small mounds about 1 1/2 inches in diameter and height, about 2 inches apart.
Brush carefully with the egg wash, taking care not to let it drip onto the cookie sheet, or the puffs will not rise properly.
Immediately transfer the pan to the upper third of your preheated oven and bake until puffed and a rich amber color, about 25 minutes.
Remove the cookie sheets from the oven and with a spatula transfer the puffs to a rack to cool.
Once the puffs are cooled, carefully split them in half horizontally and remove any uncooked dough from the center with a spoon.
Cooled cream puffs may be frozen in Ziploc bags for 2 to 3 weeks.