Angel pillows recipes are a popular and delicious treat that can be enjoyed at any time of the day. These bite-sized pillows are soft, fluffy, and melt in your mouth, making them a perfect dessert or snack option. Angel pillows come in various flavors and shapes, and they can be stuffed with a range of fillings, including cream, chocolate, fruit puree, or nuts. In this article, we will explore what Angel pillows are, their origin, and some popular recipes.
What are Angel Pillows?
Angel pillows are small, light, and fluffy pastries made from a mixture of eggs, sugar, flour, and baking powder. They are similar to choux pastry and can be piped into various shapes, including rounds, rings, and twists. Once baked, angel pillows have a hollow center and a crispy outer layer that makes them perfect for filling with sweet or savory fillings. Angel pillows are versatile and can be eaten as a dessert, a snack, or even as a breakfast option.
Origin of Angel Pillows
The origin of Angel pillows is not clear, but some historians suggest that they were first made by French pastry chefs in the 18th century. The French name for Angel pillows is Petits Choux, which translates to "little cabbages," due to their resemblance to small cabbage heads. Petits Choux became popular in France in the 19th century, and they were served at high tea parties and weddings. In the early 20th century, Angel pillows became popular in the United States and other Western countries.
Types of Angel Pillows
Angel pillows can be made in various shapes and sizes depending on the recipe and filling. Here are some popular types of Angel pillows:
Cream Puffs:
Cream puffs are round-shaped Angel pillows filled with whipped cream or pastry cream. They are a classic dessert and are often served at weddings and special occasions.
Profiteroles:
Profiteroles are small, round Angel pillows filled with ice cream and drizzled with chocolate sauce. They are a popular dessert in French cuisine.
Eclairs:
Eclairs are elongated-shaped Angel pillows filled with pastry cream and topped with chocolate or caramel. They are a classic French pastry that is popular worldwide.
Gougères:
Gougères are savory Angel pillows filled with cheese and herbs. They are a popular snack in French cuisine and are often served with wine.
Churros:
Churros are long and thin Angel pillows filled with cinnamon sugar and served with chocolate sauce. They are a traditional Spanish dessert.
Popular Angel Pillows Recipes
Here are some popular Angel pillows recipes that you can try at home:
Cream Puffs:
Ingredients:
-1/2 cup water
-1/4 cup unsalted butter
-1/4 tsp salt
-1/2 cup all-purpose flour
-2 eggs
-Whipped cream
Instructions:
1. Preheat your oven to 400°F.
2. In a saucepan, combine water, butter, and salt and bring to a boil.
3. Reduce heat and add the flour, stirring until the mixture forms a ball.
4. Remove the pan from the heat and add the eggs, one at a time, stirring until the mixture is smooth.
5. Scoop the dough onto a baking sheet using a pastry bag or a spoon.
6. Bake for 20-25 minutes, or until golden brown.
7. Let the cream puffs cool, and then slice them in half.
8. Fill each puff with whipped cream and dust with powdered sugar.
Profiteroles:
Ingredients:
-1/2 cup water
-1/4 cup unsalted butter
-1/4 tsp salt
-1/2 cup all-purpose flour
-2 eggs
-Vanilla ice cream
-Chocolate sauce
Instructions:
1. Preheat your oven to 400°F.
2. In a saucepan, combine water, butter, and salt and bring to a boil.
3. Reduce heat and add the flour, stirring until the mixture forms a ball.
4. Remove the pan from the heat and add the eggs, one at a time, stirring until the mixture is smooth.
5. Scoop the dough onto a baking sheet using a pastry bag or a spoon.
6. Bake for 20-25 minutes, or until golden brown.
7. Let the profiteroles cool, and then slice them in half.
8. Fill each profiterole with vanilla ice cream and drizzle with chocolate sauce.
Eclairs:
Ingredients:
-1/2 cup water
-1/4 cup unsalted butter
-1/4 tsp salt
-1/2 cup all-purpose flour
-2 eggs
-1 cup milk
-2 tbsp all-purpose flour
-2 tbsp cornstarch
-1/2 cup sugar
-2 egg yolks
-1 tsp vanilla extract
-1/2 cup heavy cream
-Chocolate glaze
Instructions:
1. Preheat your oven to 375°F.
2. In a saucepan, combine water, butter, and salt and bring to a boil.
3. Reduce heat and add the flour, stirring until the mixture forms a ball.
4. Remove the pan from the heat and add the eggs, one at a time, stirring until the mixture is smooth.
5. Scoop the dough onto a baking sheet using a pastry bag or a spoon, forming elongated shapes.
6. Bake for 25-30 minutes, or until golden brown.
7. While the eclairs are baking, prepare the filling. In a saucepan, combine milk, flour, cornstarch, sugar, egg yolks, and vanilla extract.
8. Cook the mixture over medium heat, stirring constantly until the mixture thickens.
9. Remove from heat and let it cool.
10. In a separate bowl, whip the heavy cream until soft peaks form.
11. Add the cooled mixture to the whipped cream and stir well.
12. Cut the eclairs in half lengthwise and pipe the filling with a pastry bag.
13. Drizzle the chocolate glaze on top of the eclairs and refrigerate for 30 minutes.
Gougères:
Ingredients:
-1 cup water
-1/2 cup unsalted butter
-1/2 tsp salt
-1 cup all-purpose flour
-4 eggs
-1 cup shredded Gruyere cheese
-1 tsp fresh thyme
-1/2 tsp black pepper
Instructions:
1. Preheat your oven to 400°F.
2. In a saucepan, combine water, butter, and salt and bring to a boil.
3. Reduce heat and add the flour, stirring until the mixture forms a ball.
4. Remove the pan from the heat and add the eggs, one at a time, stirring until the mixture is smooth.
5. Add the shredded cheese, thyme, and black pepper, and stir until combined.
6. Spoon the dough onto a baking sheet using a pastry bag or a spoon, forming small balls.
7. Bake for 20-25 minutes, or until golden brown.
Churros:
Ingredients:
-1 cup water
-1/2 cup unsalted butter
-1 tsp sugar
-1/4 tsp salt
-1 cup all-purpose flour
-3 eggs
-1/2 cup sugar
-1 tsp ground cinnamon
-Vegetable oil for frying
Instructions:
1. In a saucepan, combine water, butter, sugar, and salt and bring to a boil.
2. Reduce heat and add the flour, stirring until the mixture forms a ball.
3. Remove the pan from the heat and add the eggs, one at a time, stirring until the mixture is smooth.
4. Heat the vegetable oil in a deep pot until it reaches 375°F.
5. Scoop the dough onto a pastry bag with a star tip and pipe the dough into 4-inch sticks.
6. Fry the churros until golden brown and then drain on paper towels.
7. In a separate bowl, mix the sugar and cinnamon.
8. Roll the churros in the sugar mixture and serve with chocolate sauce.
Conclusion
Angel pillows are a delicious and versatile pastry that can be enjoyed in various forms and flavors. Whether you prefer sweet or savory, Angel pillows offer endless possibilities to satisfy your taste buds. They are perfect for any occasion, easy to make, and always a crowd-pleaser. So put on your baker's hat, whip up some Angel pillows, and enjoy them with your loved ones.
Angel pillows or angel food cake is a light, airy and fluffy type of cake that is perfect for any occasion. It is considered a healthier version of regular cake because it is low in fat and contains fewer calories. The cake gets its texture from whipped egg whites, which creates a fluffy and delicate texture.
Making angel pillows from scratch can seem daunting, but with a few valuable tips, you can make angel pillows that are just as good, if not better than store-bought options. In this article, we'll share tips and tricks to ensure that your angel pillows turn out perfectly every time.
Tip #1: Choose the Right Pan
The type of pan you use can affect how your angel pillows turn out. Angel food cake should always be baked in an ungreased tube pan. The pan should also be free of any scratches or dents because these can cause the cake to stick to the pan or bake unevenly.
It is best to use an aluminum or non-stick pan. Avoid using glass or ceramic pans because they retain heat and can cause the cake to dry out.
Tip #2: Use Room Temperature Ingredients
Using room temperature eggs and milk is an important step in making angel pillows. Room temperature ingredients mix easier, creating an even, fluffy texture. Cold ingredients can cause the cake to become dense, and the eggs may not whip up properly.
Take the eggs out of the fridge at least 30 minutes before you need them. If you forget or don't have time, you can warm the eggs up quickly by placing them in a bowl of warm water for a few minutes. You can also place the milk in the microwave for a few seconds to warm it up.
Tip #3: Sift the Dry Ingredients
Sifting the dry ingredients helps to remove lumps and aerate the flour, making it lighter. It's an essential step in creating the light, fluffy texture that angel pillows are known for. Use a fine-mesh strainer or sifter and sift the flour, sugar, and cream of tartar together several times before mixing with the egg whites.
Tip #4: Separate the Eggs Carefully
The egg whites are the key ingredient in making angel pillows, and it is important to separate them carefully from the yolks. Any trace of yolk in the egg whites can prevent them from whipping up properly.
To separate the eggs, you can use an egg separator or do it by hand. Crack the egg over a bowl with your fingers, letting the white run through your fingers into the bowl. Transfer the yolk to another bowl and repeat until all the eggs are separated.
Tip #5: Whip the Egg Whites Properly
Whipping the egg whites is one of the most crucial steps in making angel pillows. The egg whites should be beaten until they are stiff and hold a peak. This takes about 5-7 minutes with an electric mixer.
Make sure the bowl and whisk are clean and free of any grease. Even a small trace of fat can prevent the egg whites from whipping up properly. You can clean the bowl and whisk with vinegar or lemon juice to help break down any grease.
Tip #6: Fold the Ingredients Carefully
Folding the ingredients together is the final step in making angel pillows. Gently fold the flour mixture into the egg whites, being careful not to overmix. Overmixing can cause the cake to become dense and lose its fluffiness.
Use a rubber spatula to gently fold the ingredients together, turning the bowl as you go. The batter should be smooth and evenly mixed, and there should be no pockets of flour left.
Tip #7: Cool the Cake Upside Down
Cooling the cake upside down is a crucial step in preventing it from collapsing. Once the cake is done baking, remove it from the oven and turn it upside down onto a bottle or cooling rack. Allow the cake to cool completely while upside down. This allows the cake to maintain its light and airy texture.
Conclusion
Angel pillows are a delicious and healthy alternative to regular cake. By following these valuable tips, you can make angel pillows that are light, fluffy, and perfect every time. Remember to choose the right pan, use room temperature ingredients, sift the dry ingredients, separate the eggs carefully, whip the egg whites properly, fold the ingredients carefully, and cool the cake upside down. With these tips, you'll be baking angel pillows like a pro in no time!