Puffs with Pastry Cream
small bakery in France, on the Mediterranean Sea, sells
choux pastry filled with "crème pâtissière" or pastry cream.
They sell them with either melted chocolate or caramel icing.
4 large egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
2 cups whole milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup water
1/4 cup butter
2 large eggs
1/2 cup dark brown sugar
1/4 cup whipping cream
1 1/2 teaspoons butter
1/8 teaspoon vanilla extract
1 tablespoon whole milk
1 1/4 cups confectioners' sugar
cream: In a large bowl, whisk the egg yolks and
sugar. Whisk in the flour and cornstarch, then milk. Strain
into a 3-quart saucepan. Whisk constantly over medium heat.
The mixture may bubble and it should become harder to pull
a whisk through the custard. When thick, remove from heat
and stir in vanilla. Pour into a small bowl, refrigerate 1 hour.
2. Choux pastry: Preheat oven to 400 degrees . Measure flour and salt
into a small bowl. Bring water and butter to a boil in 2-quart
saucepan. Immediately stir in all the flour with a wooden
spoon. Stir until dough forms a ball. Spread out into the base of a
large bowl to cool quickly, let the dough cool 5 minutes.
3. The easiest way to beat in one egg at a time is to use the edge
of the wooden spoon to "cut" the eggs into the dough. The
mixture will be slippery at first, keep stirring and cutting in
until it becomes sticky. Stir vigorously at this point until well
blended, repeat with second egg.
4. It is easy to drop tablespoonfuls onto a greased baking tray OR to make eclairs
you can fit a pastry bag with a 5/16-inch plain tip and pipe out 3 or 5-inch
strips that are approximately 1/2-inch wide. Bake in the
preheated oven for 10 minutes, reduce heat to 350 degrees and bake
an additional 25 minutes. They should be lightly browned.
5. Set the pastries on a cooling rack, then use a scissors to cut a
small slit in the side of each pastry to allow steam to escape.
Pastries are best kept in a cool dry place at room temperature.
When ready to serve, use a clean piping bag and fill with custard.
6. Caramel icing: In a 1-quart saucepan, heat brown sugar,
cream and butter over medium heat until sugar melts.
Remove from heat, stir in vanilla, milk and confectioners'
sugar. Top filled pastries with warm icing. Place in the
refrigerator if you are not serving the pastries immediately.
Variation: Serve shells filled with ice cream and top with
caramel or chocolate sauce. Shells may also be filled with
whipped cream and topped with melted chocolate.
Makes 12 filled and iced pastries.
© Seasoned with Love - A copyright recipe
We would love to have you print this recipe for your own use.