Pate a Chou (Cream Puffs) with Pastry Cream (L'Academie de Cuisine)

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From Culinary Skills Lab - Sweets I/Pastry - 11/7/11

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Ingredients

  • For Cream Puffs:
  • 1 cup water
  • 2 oz butter
  • 4 oz flour
  • 4 eggs
  • pinch of salt
  • For Pastry Cream:
  • 1 heaing TB corn starch
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 1 cup milk
  • 1 tsp vanilla

Preparation

Step 1

For cream puffs:

Bring water, butter and salt to a boil. Add flour all at once and stir until a boall forms around the spoon (while heat is on).

Remove from heat and cool slightly. Stir in eggs one at a time (rapidly) and mix in.

Pipe into chestnut size balls on baking sheet lined with parchment paper. Touch down tips with water (to keep it from burning).

Bake at 400 degrees for 15 minutes or until balls have puffed up. Reduce heat to 325 and continue cooking until light brown and dry inside, about 20-30 minutes

** Try not to open oven door very much during puffing stage"


For Pastry Cream:

Bring milk and vanilla to a boil. Once the milk comes to a boil, remove it from heat.

Mix the corn starch, sugar, egg yolk in a heavy bottomed pan with a wooden spoon until it is a thick paste. Whisk in the scalded milk/vanilla, starting on high heat, and continue whisking while it boils for 2 minutes. (it must come to a boil to cook corn stark flavor out). Foam will go away and it will thicken when its done. (Do NOT let the eggs curdle)

Lightly sprinkle the surgace of the warm pastry cream with sugar to preven a hard skin from forming. Cover with parchment paper and wax paper and put into refrigerator.

When cool and ready to use, pass the pastry cream through strainer.

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