Best Cloud Puffs Recipes

JACQUES TORRES'S CLOUD PUFFS

Steps:

• Place 1/2 cup water, salt, pinch of granulated sugar, zest of 1/2 orange and 1/2 lemon, and butter in a 4-quart heavy-bottomed saucepan (the paste is easier to mix in a large pan). Bring to a boil over medium-high heat. Remove from heat. Add bread flour all at once. Stir thoroughly with a wooden spoon.
• Return the saucepan to the stove and cook mixture over medium heat to dry out the paste, about 3 minutes. As it cooks, push the paste from side to side with the wooden spoon. Turn it onto itself to allow every side to touch the bottom of the saucepan, helping it to dry. Keep the paste moving, or it will burn. You will know the paste is dry when it begins to leave a thin film on the bottom of the saucepan.
• Remove pan from heat and transfer the paste to a large mixing bowl. Mix with an electric mixer set on low speed or by hand for about 2 minutes, to release some of the steam. Continue to mix, and slowly add eggs, one at a time, incorporating well after each addition. After each egg is added, the paste will become loose and look separated. Don't worry; once each egg is well incorporated, the paste will become smooth and homogenous again. The number of eggs used will vary depending on the size of the eggs and how well the pate a choux is dried. The drier it is, the more eggs you will need. After you have added 2 eggs, check the consistency by scooping a large amount of the paste onto a wooden spoon. Hold the spoon horizontally about one foot above the bowl and watch as the batter falls from the spoon back into the bowl. If it is pale yellow, smooth, moist, slightly elastic, sticky, and takes five to seven seconds to fall into the bowl, it is ready. If it appears rough and dry, and falls into the bowl in one big ball, it needs more eggs. Add another egg, and check the consistency again after it is well incorporated. If the pate a choux is too dry, it will not pipe well. If it is too wet, it will be loose, runny, and won't hold its shape.
• Use a 4-quart heavy-bottomed saucepan placed over medium-high heat to heat the oil to 330 degrees. Check the temperature with a candy thermometer. It is important to maintain the temperature, so you may need to adjust the heat or remove the pan from the burner to keep it where you want it. If the oil is too cool, the puffs will absorb too much oil before they finish frying.
• Transfer the batter into a pastry bag fitted with a 1/2-inch opening, no pastry tip, or use a paper cornet. Dip a wooden skewer into the hot oil (this will keep the dough from sticking to it). Hold the pastry bag over the oil and pipe 1/2-inch dollops of batter (about the size of a dime) out of the tip. Use the skewer to cut the paste from the tip, so the paste drips into the hot oil. (Be careful not to splatter the hot oil onto your arms or face.) Repeat until the saucepan is full of frying dough without being too crowded. Fry puffs, turning once, until golden brown, 3 to 5 minutes. Using a large, slotted spoon, remove the puffs from the hot oil. Drain on paper towels.
• Combine remaining orange zest and granulated sugar in a bowl. While the puffs are still warm, roll them in the sugar and orange zest mixture until evenly coated. Just before serving, dust puffs with the powdered sugar. Serve immediately.

CLOUD PUFFS

Steps:

• Use an electric fryer or a 4-quart heavy-bottomed saucepan placed over medium-high heat to heat the oil to 330 degrees F. It is important to maintain the temperature, so you may need to adjust the heat or remove the pan from the burner to keep it where you want it.
• Prepare the pate a choux: Place the water, salt, granulated sugar, zests, and butter in a 4-quart heavy-bottomed saucepan over medium-high heat, and bring to a boil. The butter should be completely melted by the time the mixture boils. Remove the saucepan from the heat. Add the bread flour all at once and incorporate it thoroughly with a wooden spoon.
• Return the saucepan to the stove and cook over medium heat for about 3 minutes to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon. Turn it onto itself to allow every side to touch the bottom of the saucepan, which helps it dry. Keep the paste moving, or it will burn. The paste will dry out and leave a thin film on the bottom of the saucepan.
• Remove the saucepan from the heat and transfer the paste to a large mixing bowl. Mix with an electric mixer on low speed for about 2 minutes to release some of the steam. Continue mixing and slowly add the eggs 1 at a time, incorporating well after each addition. After each egg is added, the paste will become loose and look separated. Once each egg is well incorporated, the paste will become smooth again. The number of eggs used will vary depending on the size of the eggs and how well the pate a choux is dried. The drier it is, the more eggs you will need. After you have added 2 eggs, check the consistency by scooping a large amount of the paste onto a wooden spoon. Hold the spoon horizontally about 1 foot above the bowl and watch as the batter falls from the spoon back into the bowl. If it is pale yellow, smooth, moist, slightly elastic, sticky, and takes 5 to 7 seconds to fall into the bowl, it is ready. If it appears rough, dry, and falls into the bowl in 1 big ball, it needs more eggs. Add another egg and check the consistency again after it is well incorporated.
• Prepare the cloud puffs: Cut a piece of parchment paper the same diameter as the pan of cooking oil. Place the pate a choux in a piping bag fitted with a plain tip. Pipe the mixture onto the parchment paper. In small 3/4-inch dabs about 1/2-inch apart. To fry, take your fully piped round of parchment and flip it over into the hot oil. Be careful not to splatter the hot oil. The parchment will sit on the surface of the oil and as the puffs fry, they will release themselves from the paper. Once this happens remove the parchment from the oil and continue to fry the puffs until they are golden brown, 3 to 5 minutes. Turn them over to evenly fry each side. They will increase in size as they cook. Use a large slotted spoon or spider to remove the puffs from the hot oil and set them on a paper towel to drain.
• While the puffs are still warm, sprinkle them with granulated sugar until evenly coated. Dust them with the powdered sugar just before serving. They are best served immediately, as they tend to get soggy after a few hours. Jacques' tip: If your oil is too hot, add a small amount of cold oil to lower the temperature.

CREAM PUFFS IN A CLOUD

Steps:

• In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny., Drop batter by heaping teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown, dry and firm to the touch. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For glaze, in a bowl, combine the confectioners' sugar, cocoa and boiling water; stir until smooth. Fill each puff with a small scoop of ice cream; replace tops. Drizzle with glaze. Place three or four puffs in each dessert dish; pipe whipped cream around puffs to resemble a cloud. Serve immediately.