Harry Potter Golden Snitch:
Cream Puffs
Recipe:
Choux pastry recipe:
200ml water
25g sugar
85g butter
115g plain flour
Salt
3 eggs
Lemon cream:
add lemon zest and lemon juice - whip whilst whipping the cream
64g sugar
64g heavy cream
Chocolate cream:
/7.0g of sugar
10.63g of cocoa powder
32g of heavy cream
Blueberry cream:
frozen blueberries 1/4 cup (or fresh and then put in freezer)
64g sugar
64g heavy cream
Method:
Start by combining the water, butter, and salt in a saucepan over medium heat and bring the mixture to a rolling boil.
Once boiling, add your flour and turn heat down to medium/low. You can add the flour all at once, there may be some lumps but stir constantly with a rubber spatula and try to work out any clumps of flour as you go.
Once the dough clings together and forms a ball and all moisture has been absorbed, remove from heat.
Stir the pastry dough to cool it down for several minutes, then add 4 eggs, one at a time, stirring until completely combined after each addition.
Once you’ve made your pastry dough, simply pipe it into mounds on a parchment paper lined baking sheet.
The dough will need to bake on high heat (200 celsius) for half an hour. Make sure your oven is completely preheated and do not open the oven door until the cream puffs look golden brown and dry. Before they are finished they will have a greasy, wet-looking exterior.
Once the cream puffs have finished baking, remove them from the oven and use a knife to pierce a hole in the side of each puff.
Finally, take out the cream puffs and leave to rest
Use your various fillings to fill the inside (use the hole you poked in before to fill)
The History of Cream Puffs
Cream puffs are also known as profiterole or choux à la crème, and although the exact person who invented cream puffs is unknown, it was first mentioned in cookbooks and introduced in restaurant menus. The first-ever cream puff originated in Europe around the 1540s. One of the myths was that it was created by a lady named Catherine de Medici's pastry chef who created the baked puff shells for Catherine's husband, Henry the II of France. Another possibility was in the Middle Ages, the 13th century in southern Germany and France, where puff pastries with cheese (along with other things in the mixture) fillings were created. The dessert became more famous later on such as in America during the 1880s.
Reference:
https://gourmet.lovetoknow.com/History_of_Cream_Puffs