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

FAQs

What is cream puff filling made of? ›

Light and airy cream puffs, filled with thick pastry cream, fluffy whipped cream, or velvety crème légère (pastry cream lightened with whipped cream), are a classic dessert. Composed of just two versatile elements—pâte à choux and the filling of your choice—they're also cinch to whip up.

For all the fanciness of the traditional name Croquembouche, this is really just a beautiful cream puff tree! Give our easy version a try. You'll feel like a pastry chef when you display this holiday dessert made from store-bought cream puffs!

Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.

Why did my cream puffs collapse? If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.

If your cream puffs are moist inside after baking, this is because they did not bake long enough. In addition, the puffs need to dry out on the inside after baking. To help the pâte à choux dry out properly, turn the cream puffs upside down and use a toothpick to poke a hole in each one.

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.

Do the cream puffs needs to be refrigerated? Yes they do. They can stay out for about 4 hours but then need to be refrigerated.

The popular Polish krówka candy is made from a creamy caramel mix of milk, butter, and sugar. These simple ingredients are stirred and boiled, then poured out and cooled. After the mixture has set, it is sliced and packaged in paper wrappers with the image of a cow – hence the name ('krówka' means 'cow' in Polish).

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.

What are the best Polish sweets? ›

Paczki are one of the most typical sweet snacks you can buy in a Polish store. Paczki are a round spongy yeast cake stuffed with one of many fillings like: rose or strawberry preserves, liqueur, budyn (Polish pudding/blancmange, see below), sweet curd cheese or chocolate.

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.

Other Uses for Pâte à Choux

Besides cream puffs, pâte à choux can be the base for profiteroles (puffs filled with ice cream), eclairs (elongated or bar-shaped cream puffs, covered with chocolate glaze), gougères (savory puffs, with cheese mixed into the dough and baked on top), as well as churros.

Steam forms as the puffs bake, and the strong gluten structure formed by beating the dough stretches to hold the steam, then sets into place as the heat coagulates (sets) the protein. The puffs will be dark golden brown, with a hollow center crisscrossed with soft filaments of dough.

Put simply, pastry cream is a type of custard. Adding cornstarch to the vanilla custard will give you a thick, firm substance (almost like vanilla pudding) that will hold its shape when piped. Custard that you can pour, which is only thickened with eggs, is actually called crème anglaise.

Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color. Baking powder can be used in place of yeast, but yeast is more common. After frying, puff-puffs can be rolled in sugar.