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13.11.11

HUNGARIAN CREAM PUFFS – KÉPVISELŐ FÁNK


Ah the magnificence of képviselő fánk! It translates into English as “representative doughnut”? This is standard fare in Hungarian coffee houses and with home bakers alike and no French choux pastry can ever come close to its splendour. In a class all by itself, in size, presentation and general magnificence, képviselő fánk is far superior to profiteroles or éclairs. The small chocolate ganache covered cream puffs have been aptly named indianers, because they resemble turbans, but by far képviselő fánk is the preferred choice. I made it yesterday in honour of two dear old friends, for Jan who was visiting us from Victoria and for Ann who loves pastry. There was chatting and a lot of multitasking, except I am not so good at that anymore, oh not the chatting part hehe, so my pastry cream got scorched. There was no time for a repeat so I grabbed a package of vanilla instant pudding and some whipping cream from the fridge and whisked it together for the vanilla cream. This turned out so good; I just might use it again. I froze one of the magnificence’s so I can take a photo of it in daylight and it surprisingly retained all its splendour in the freezer, so yes, you can prepare it ahead of time and just bring it out an hour or two before serving. The recipe makes 9 pastries, one per person is all most people will handle. This is your basic Hungarian képviselő fánk. Nothing is better.

1. Pastry:

1 cup water
sprinkle of salt
1/2 cup butter
1 cup flour
4 eggs

2. Cream Layer:
1 batch of Pastry Cream – the recipe is here. You can replace the pastry cream with an instant vanilla cream. Recipe for Instant Vanilla Cream is included at the end.

3. Whipped Cream Layer:

• Preheat the oven to 375F.
• Place water, salt, butter in a medium saucepan and bring to a boil.
• Reduce heat to medium and add the flour all at once.
• Start beating with a wooden spoon until it forms a ball and pulls away from the sides of the pot.
• Remove from heat.
• With the wooden spoon start adding the eggs, one at a time and keep beating until the egg is fully incorporated.
• Repeat the same process with the remaining eggs.
• Spoon the dough into 9 piles; [aim for height] onto a parchment lined cookie sheet.
• Leave lots of room between the dough piles for expansion.
• Bake the pastries in preheated oven until puffed up, light, dry, and golden.
• Do not open the door, because the pastry can fall.
• Meanwhile make the pastry cream or in its place whisk together the instant vanilla cream.
• Cover and set aside in the fridge.
• Whip up 1 cup of whipping cream to soft peaks.
• Add 1 Tbsp sugar and whip until stiff peaks form.
• Add 1 Tbsp pure vanilla extract and beat to incorporate.
• Cover the whipped cream and place in the fridge.
• When the pastries have a deep golden color and are crispy in appearance, turn off the heat and open the oven door a little.
• Let the pastries cool down in the oven a bit. This way you won’t have to scrape out the insides before the fillings are added.
• Transfer the cooled pastries to a tray and slice the tops off.
• Spoon or pipe the vanilla cream around the perimeter of the bottom pastries. Divide the remaining cream in the middle of the pastries.
• Spoon the whipped cream on top of the vanilla cream.
• Place on the tops.
• Sprinkle the tops with icing sugar just before serving.

INSTANT VANILLA CREAM

1 pkg. instant vanilla pudding
2 cups whipping cream

• Whisk together instant pudding with the whipped cream.
• Cover and refrigerate.

[Next time I will try it with half and half instead. I may not be able to use 2 cups though.
You don’t want pudding consistency, because the vanilla cream is best piped.]




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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