Pate A Choux
1 C water
1 stick butter
1 tsp sugar
1/2 tsp salt
1 C flour
Combine water, butter, sugar, salt in med saucepan over med-high heat. Bring to boil and immediately remove from heat. Stir in the flour. Once combined return to heat. Dry this panade by stirring constantly for 4 minutes. It's ready when it pulls away from the sides and a film forms on the bottom of the pan.
Transfer panade to bowl of Kitchen Aide with paddle and mix on low speed about 2 minutes. Add eggs one at a time on med speed letting each incorporate completely before adding the next. Add the last egg a little at a time until batter is smooth and shiny. Test batter by touching with your finger and lifting to form a string. If no string, it needs more egg. If you've added all the egg, add 1tsp of water at a time.
Use immediately or store in airtight container in fridge for up to 2 days. (If refrigerated, stir until smooth.)
Oven to 425.
Load into a piping bag and pipe out onto a lined baking sheet. Bake 10 minutes, reduce to 350, bake another 25-30 minutes.
6 egg yolks
1 whole egg
3/4 C plus 2 Tb sugar
3 Tb cornstarch
3 Tb flour
3 C milk
3 Tb butter
2 tsp vanilla
In med bowl combine egg yolks, egg and 2 Tb sugar. Add cornstarch and flour, whisk until smooth and pale yellow. Set aside.
In med saucepan combine milk and remaining 3/4 C sugar. Stir over med-high heat til milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth and add this mixture back to the remaining hot milk in the pan.
Bring to a boil, whisking rapidly to prevent burning. Remove from heat and stir in butter and vanilla.
Immediately transfer cream to a rimmed baking sheet. Cover with plastic and chill in the fridge about 15 minutes. Use immediately or store in airtight container for 3 days.