Polish Ptysie Cream Puffs Recipe That Will Make Your Mouth Water! (2024)

FAQs

Why are my cream puffs doughy inside? ›

First, the dough is too wet and runny. The dough needs enough flour to give it structure to properly rise and hollow out. The solution is to use enough flour so that the dough is thick enough. Second, your cream puffs or choux pastries may not hollow out because the baking temperature is too low to start.

It may sound finicky, but cream puffs require a two-temp approach to baking. The first 15 minutes should be hotter — 425 degrees Fahrenheit. This will help the water in the dough turn to steam, and coax the dough into setting in time to capture that lift. If the oven is too cool, they won't rise and hollow out.

Cream puffs, or profiteroles, are French choux pastry balls filled with cream.

Do unfilled cream puffs need to be refrigerated? No - they should be kept in an airtight container. Once filled, (with cream) they need to be kept in the the refrigerator until you are ready to serve them. If kept, filled, in the fridge, they will go soft.

If your batter ended up being too runny, possibly you have added a little too much eggs. To fix this, cook a paste using roughly half the choux recipe (water, milk, flour, butter similar to how you started).

Remove and oven and let puffs cool completely on the baking sheet on a wire rack before filling. For best results, use puffs with 24 hours, or wrap airtight and freeze. Unfilled puffs may be stored in an airtight container for several days, but first cut them open and remove the strands of dough to prevent sogginess.

Potential reasons for each fault include insufficient cooling, eggs added too quickly, not beating the mixture enough, incorrect baking temperature or time, insufficient baking, and allowing the liquid to cool too much before adding flour.

The Flour: Choux can be made with a range of wheat flour types. Some cooks prefer low-protein cake or pastry flour for the delicate choux puffs they can create, while others swear by high-protein bread flour for the sturdier choux it produces.

The national dessert of Poland is the paczki (pronounced "punch-key"). Paczki are deep-fried doughnuts typically filled with jam or other sweet fillings, such as custard or cream. They are traditionally eaten on Fat Thursday, which is the last Thursday before Lent, but they are also popular throughout the year.

What is the most popular dessert in Poland? ›

Sernik • Cheesecake

Cheesecake is one of the most popular desserts in Poland. A sweet curd cheese is its main ingredient. There are many kinds of sernik, different in composition, taste and way of preparation.

A zapiekanka (Polish pronunciation: [zapʲɛˈkaŋka]; plural: zapiekanki, pronounced [zapʲɛˈkaŋkʲi]) is a toasted open-face sandwich made of a sliced baguette or other long roll of bread, topped with sautéed white mushrooms, cheese and sometimes other ingredients such as ham.

A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.

Cream puffs are a popular pastry that are enjoyed around the world, but their origin can be traced back to France in the 16th century. Legend has it that cream puffs were invented by a French chef named Pantanelli during the 16th century reign of King Henry II.

Outside the United States, however, especially in the UK or Australia, profiteroles are more commonly used as a generic term for cream puffs as they can be filled with creams and sauces that go beyond whipped cream.

When baking Puff Pastry, note that it's done when it's golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well.

When left at room temperature too long, puff pastry's main ingredient, butter, starts to soften and melt. This leaves the dough sticky and really hard to work with, and may result in the pastry not holding its shape while baking.

Once cooled, store them in a sealed, airtight container, and do not dust them with sugar until ready to serve. If your cream puffs have softened in storage, you may crisp them up in the oven before filling and serving. To re-crisp; bake uncovered at 300 degrees for about 5 to 8 minutes. Cool completely before filling.

My choux puffs are too small/too dense/have no cavity/have too small a cavity. If any of the above describes your choux, there's not enough egg in your batter. Choux paste is a simple concoction with no chemical leavening agent, which means it gets all its rising power from eggs.