Description
Classic Italian choux pastry called Baci di Dama elevates simple cream puffs with delicate custard embracing rich flavors. Delightful pastries showcase elegant simplicity while offering sweet moments of pure Italian culinary pleasure.
Ingredients
Scale
- 6 large eggs
- 2.75 cups (650 ml) all-purpose flour
- 2 cups (480 ml) water
- 9.5 tbsps (142 ml) butter
- 3 cups (720 ml) whole milk
- 1 cup (240 ml) sugar
- 4 egg yolks
- 0.5 cups (120 ml) flour
- 3 tbsps (45 ml) unsalted butter
- 1.5 tsps vanilla extract
- 1 tbsp (15 ml) rum
- 0.125 tsps salt
- 0.5 tsps baking soda
- 0.25 tsps salt
Instructions
- Preparation: Orchestrate a pristine workspace and activate the culinary chamber to 425°F (220°C), positioning parchment on the baking surface for optimal pastry crafting.
- Dough Foundation: In a robust saucepan, merge water and butter, then dynamically introduce the sifted flour, salt, and baking soda mixture, stirring until a cohesive dough materializes.
- Thermal Transformation: Manipulate the dough over intense heat until it forms a unified sphere that gracefully separates from the pan’s edges, then systematically integrate eggs to achieve a silky consistency.
- Pastry Deployment: Utilize a piping vessel with a ½-inch circular nozzle to artfully deposit 3-inch circular forms onto the prepared surface, maintaining strategic spacing.
- Baking Alchemy: Immerse the pastry creation in the heated environment for approximately 20 minutes, allowing them to metamorphose into golden-hued delicacies, then liberate emerging steam by delicately slicing each puff’s side.
- Custard Crafting: In a medium vessel, blend sugar, flour, and salt, gradually integrating milk while maintaining constant motion, then carefully temper egg yolks and cook the mixture to a luxurious thickness.
- Flavor Enrichment: Infuse the custard with butter, vanilla essence, and rum, then transfer to a shallow receptacle, shielding with protective wrap to prevent skin formation and chill thoroughly.
- Final Assembly: Either surgically remove pastry tops or employ a piping implement to introduce the creamy custard into each delicate puff, optionally crowning the creation with a vibrant cherry and a delicate snowfall of powdered sugar.
Notes
- Precision Matters: Use room temperature eggs for seamless incorporation into the choux pastry dough, ensuring smooth and consistent texture.
- Dough Consistency Check: The perfect choux pastry dough should form a smooth ball that pulls away cleanly from the pan’s sides, indicating ideal moisture and flour balance.
- Moisture Control: Create small steam vents by cutting the side of each puff immediately after baking to prevent soggy interiors and maintain crisp, airy shells.
- Custard Cooling Technique: Always cover custard directly with plastic wrap touching its surface to prevent a skin from forming, guaranteeing a silky smooth filling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 201
- Sugar: 10 g
- Sodium: 66 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg