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

FAQs

Why are my cream puffs doughy inside? ›

If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won't puff, causing it to be dense inside.

Choux pastries (i.e. cream puffs, eclairs, etc.) won't rise if the oven temperature is too low. For the pastries to rise properly, the temperature needs to be really high at first so that the steam builds up inside of the dough and causes them to 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.

It's important that the center of the dough be as dry as possible here, having an undercooked center is what causes the dough to deflate. A little bit of moisture is ok. For the final phase, turn the oven off and let them cool with the door ajar for 10-15 minutes.

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 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).

What is the most popular dessert in Poland? ›

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.

Szarlotka (Pie)

Szarlotka is a traditional Polish apple pie that is hugely popular in all of Poland. There are countless ways of making it, but typically, it's made with shortcrust pastry or semi-shortcrust pastry and cooked or raw apples.

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.

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.

Cream puffs, also known as profiterole or choux à la crème, originated in France, but they've been known in the United States since the mid-1800s.

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.

The pastry is first baked at a high temperature and then the oven temperature is lowered. The high temperature is needed so the dough will rise quickly (leaving a hollow center) and to set the structure of the shells.

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.