{"id":11317,"date":"2022-03-17T07:35:13","date_gmt":"2022-03-17T07:35:13","guid":{"rendered":"https:\/\/www.magicalflavour.com\/ashta-cream-puffs-lorann-oils\/"},"modified":"2022-03-17T07:35:13","modified_gmt":"2022-03-17T07:35:13","slug":"ashta-cream-puffs-lorann-oils","status":"publish","type":"post","link":"https:\/\/magicalflavour.com\/ja\/ashta-cream-puffs-lorann-oils\/","title":{"rendered":"\u30a2\u30b7\u30e5\u30bf\u30fb\u30b7\u30e5\u30fc\u30af\u30ea\u30fc\u30e0\uff5c\u30ed\u30e9\u30f3\u30aa\u30a4\u30eb\u30ba"},"content":{"rendered":"

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Middle Eastern inspired cream puffs with an Astha filling. Traditional Ashta is a luxuriously rich and creamy, thick clotted cream made with rose water. Using our Alcohol-Free Vanilla<\/a> in both the pastry and filling provides the rich taste of real vanilla from select beans without the addition of alcohol.<\/p>\n

Print Recipe PDF<\/a><\/p>\n

Ingredients<\/h3>\n

For Pastry:<\/strong><\/p>\n

1\/2 cup water\u00a0
1\/2 cup whole milk
8 tablespoons unsalted butter
1 teaspoon\u00a0LorAnn Oils Alcohol-Free Vanilla<\/a>\u00a0
1 teaspoon granulated sugar
1\/4 teaspoon kosher salt
1 cup all-purpose flour\u00a0
4 large eggs (room temperature)<\/p>\n

For Ashta Filling:<\/strong><\/p>\n

1 cup heavy whipping cream\u00a0
1 cup ricotta cheese (at room temperature)
\u00bd cup powdered sugar
1 teaspoon LorAnn Oils Alcohol-Free Vanilla<\/a>\u00a0
2 teaspoons rose water
\u00bc cup crushed pistachios for garnish\u00a0
1 teaspoon rose petals for garnish<\/p>\n

Directions<\/h3>\n

For Pastry:<\/strong><\/p>\n

    \n
  1. Preheat oven to 425\u00b0F. Line baking sheet with Silpat or parchment paper.\u00a0<\/li>\n
  2. In a saucepan, combine 1\/2 cup water, 1\/2 cup milk, butter, vanilla<\/a>, sugar and 1\/4 tsp salt. Bring just to a boil over medium heat, then remove from heat and stir in 1 cup flour all at once with a wooden spoon.<\/li>\n
  3. Once flour is incorporated, place back over medium heat stirring constantly for 1-1\/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.<\/li>\n
  4. Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a ribbon when pulled with wooden spoon.<\/li>\n
  5. Place dough into a piping bag with a large round tip. Pipe 1-\u00bd inch round circles. To eliminate peaks, use a bit of water on the tops to press the peak down.<\/li>\n
  6. Bake at 425\u00b0F for 10 minutes in the center of the oven. <\/li>\n
  7. Without opening oven, reduce temp to 325\u00b0F and, bake 20-22 min longer or until golden brown on top.\u00a0<\/li>\n<\/ol>\n

    For Ashta Filling:<\/strong><\/p>\n

      \n
    1. While the cream puffs are baking, beat heavy whipping cream until stiff peaks, using a whisk attachment on mixer. Add ricotta, powdered sugar, vanilla<\/a> and rose water. Whisk until fluffy and combined.\u00a0<\/li>\n
    2. Once cream puffs have cooled, cut in half and pipe ashta filling into the center.\u00a0<\/li>\n
    3. Garnish with powdered sugar, crushed pistachios and rose petals.<\/li>\n<\/ol>\n<\/div>\n