How to make Red Velvet Cream Puffs -
Delicious puffs with red velvet flavour, piped with whipped cream
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Butter (मक्खन )
Cuisine : French
Course : Desserts
For more recipes related to Red Velvet Cream Puffs checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Lemon Syrup Cake . You can also find more Desserts recipes like Boondi Trifle Custard Grilled Anjeer with Caramel Butter Sauce Almond Chocolate Peas And Prunes Kheer
Red Velvet Cream Puffs Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Red Velvet Cream Puffs Recipe
Refined flour (maida) 1 cup
Butter , cut into cubes 3/4 cup
Castor sugar (caster sugar) 3/4 cup
Edible red cochineal colour 1 teaspoon
Pastry cream 1 1/2 cups
Fresh mint sprigs a few for garnish
Choux paste
Refined flour (maida) 3/4 cup
Butter 75 grams
Salt a pinch
Eggs 3
Method
Step 1
Take butter in a bowl and beat with an electric beater till smooth. Add castor sugar and beat well.
Step 2
Add edible red cochineal colour and beat. Add flour and beat well into a stiff dough. Cover with a cling film and refrigerate for 25-30 minutes.
Step 3
Place the dough on a parchment paper, cover with another parchment paper and roll out into ½ cm thick sheet.
Step 4
Remove the parchment paper which was on top and cut the sheet into roundels with a medium sized cookie cutter. Place on a baking tray and refrigerate for 30 minutes.
Step 5
To prepare choux paste, heat butter in a deep non-stick pan. Add 1 cup water and mix. Add salt and bring the mixture to boil.
Step 6
Add flour and whisk till well combined. Transfer in a bowl and cool.
Step 7
Preheat oven to 180° C. Line a baking tray with parchment paper.
Step 8
Add eggs, one by one, to the choux paste and beat well with an electric beater till soft.
Step 9
Fill a piping bag fitted with a nozzle with choux paste and pipe out small portions on the lined tray.
Step 10
Place one red velvet dough roundel on top of each portion of choux paste.
Step 11
Place the tray in the preheated oven and bake for 40 minutes. Remove from oven and cool slightly.
Step 12
Cut a thin slice on the top part of each cream puff to make a cavity and reserve the thin slice.
Step 13
Fill pastry cream into another piping bag fitted with star nozzle and pipe into the cavity of the cream rolls. Garnish with mint sprigs, cover partially with the reserved top slice.
Step 14
Arrange them on a serving platter and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
