Ingredients: |
Ingredients: Pate a Choux
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites
Pastry Cream
2 cups whole milk
1/2 cup sugar
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces
1/8 tsp of vanilla
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Directions: |
Directions:Puffs:
Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated. You're looking for the dough to leave a film on the pot, that will ensure it's ready for the eggs. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes or you can do it by hand with a wooden spoon. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. By hand, vigorously stir the dough and add 1 egg at a time. Do not add more until the egg has been absorbed. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip or a star tip if you want fancy puffs. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Oven temps and times may vary depending on where you live. Once they are removed from the oven pierce with a tooth pick immediately to release steam. They should be GBD on the outside, which will ensure the structure of the puffs. If not, they could deflate.
Pastry Cream:
In a medium saucepan, combine milk, 1/4 cup sugar, and salt. Cook over medium heat until mixture comes to a simmer. Do not bring to a boil or you have to wait for it to cool down to about 100 degrees F. Eggs will curdle if milk is too hot.
In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar by hand or with a hand mixer until pail yellow. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens. Add vanilla and butter and whisk until incorporated.
Transfer mixture to a bowl and place bowl in an ice bath to bring the temperature down quickly.
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
Assembling the Cream Puffs:
Take pastry cream and place in a piping bag fitted with a small star tip so it pierces the puff easily. Pipe cream into puffs until puff expands slightly. Once completed, place on a serving dish, kick back, relax and enjoy. |
Personal
Notes: |
Personal
Notes: Mom used to make this on a semi regular basis growing up. My dad took it to the next level when he learned from a famous pastry chef. He made the most memorable Chocolate Eclairs, which you can make using this recipe. Look up the Chocolate Ganache Recipe for the topping of Eclairs. When you pipe the Pate a Choux, make it about 3-4 inches long.
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This recipe for Cream Puffs (Pate a Choux and French Pastry Cream) is from