| Hungarian Cream Puffs Képviselö Fánk Hungarian Cream Puffs – Képviselő Fánk are made from what is commonly referred to as choux pastry. Pâte à choux is a light pastry dough used to make profiteroles and ééclairs. It is essentially a blending of water, butter, flour and eggs and its versatility lends itself to creating a variety of treats. The pastry is either piped or dropped by spoonfuls onto baking sheets and baked until they puff up and turn golden brown. It may sound complicated, but it really is not. Sweet Choux Pastry: Place water, salt, butter, and sugar in a medium saucepan and bring to a boil. Remove from heat and add flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return pan to heat for a 1-2 minutes to dry it out a little. (This allows the paste to absorb more egg, ultimately resulting in lighter puff balls.) Remove pan from heat. Then, beat in eggs, one at a time, until fully incorporated. After the 3rd egg, add only enough eggs to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon dough into piping bag or get a large spoon to drop onto sheets. Mix a bit of milk into any remaining egg. Have ready a pastry brush for glazing. Pipe evenly-sized 1” dough balls onto a parchment lined baking sheet, leaving 2” between them for expansion. Brush tops with glaze and wet your finger and press pointed snouts down smooth. Bake at 375°F for 25-30 minutes until puffed up, light, dry, and golden. Remove and cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy, moist and chewy. Pastry Cream: Pour milk into a saucepan. Scrape vanilla seeds into milk and toss in the pod. Bring just to a boil, remove from heat, cover, and set aside to infuse vanilla for 10-15 minutes. Using a medium bowl, beat egg yolks and sugar to pale thick ribbons. Gradually beat in flour. Whisk milk into egg mixture in a thin stream. Add the flavouring (coffee or chocolate) and bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When completely cooled, fold in whipped cream and transfer to a piping bag with a small tip. To fill the puffs, poke tip into bottom or side of each puff ball and pipe in pastry cream. Alternate Method: Cut tops of the pastry balls off with a cerated knife. If the hole is not large enough, scrape some pastry out from the inside. You can now fill the pastry bottom with custard cream. Then add a tablespoon of whipped cream on the top of the custard. Gently place the pastry cap on top of the cream. You can also glaze the tops with caramel or melted chocolate. Optional Fillings: Add other flavours to your custard cream: chocolate, coffee, strawberry pudding powder and whipping cream and fill as directed. Rigó Jancsi Chocolate Mousse and glaze is suitable here as well. Yield: About 2 cups pastry cream, enough to fill one batch of puff pastry. Note: Austrian Indiáners are similar to Képviselö Fánk, but the puffs are not made with choux paste, but rather sponge cake batter and often baked in Indiáner pans or muffin tins. Because this dessert is traditionally Austrian, you will find the recipe in the International Section under AUSTRIA! |
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| Here is a COMPLIMENTARY recipe from PASTRIES, SQUARES, TORTES & CREPES from Helen's Hungarian Heritage Recipes© |
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| << Proverbs 13:22 >> The wealth of the wicked Is laid up for the Righteous! |
| Dream Machine Publications Paris, Ontario, Canada Helen's Hungarian Heritage Recipes© Cookbook ™ Copyright © 1938-2012 by Dream Machine Publications ALL Rights Reserved. No words, titles, subtitles, phrases, graphics or otherwise from this site may be reproduced without written consent by the author. Created December 2005 Last Updated February 23, 2012 |
| BestSelling Author; Chef Clara Czegeny |
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| Helen's Hungarian Heritage Recipes ™©2005 |
| BY CANADIAN BESTSELLING COOKBOOK AUTHORS |
Clara Margaret Czegeny & Helen Irene
Czegeny
Czegeny
