I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, March 24, 2012

Cream Puffs

Cream Puffs

Pate A Choux

1 C water
1 stick butter
1 tsp sugar
1/2 tsp salt
1 C flour
5 eggs

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.

Pastry Cream

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.


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