Who-you-calling-a-cream-puff Cream Puffs

We will make crème pâtissière & pâte à choux. And you can fill them when you’re ready to eat.

Crème Pâtissière (PS if you don’t want to make this custard, you can fill your creme puffs with whipped cream instead)

Crème Pâtissière Ingredients:

the seeds of 1 vanilla bean (substitute 1 tablespoon vanilla extract)

16 ounces (1 pint) half-and-half

4 ounces sugar (1 cup plus one tablespoon)

6 egg yolks

3/4 ounce (generous 1/8 cup) cornstarch

Pâte à choux Ingredients:

(You can double this and make 1/2 gougères, if you like, in which case add 2 ounces of your favorite dry cheese)

2 ounces (1/4 cup) butter, chilled and cut into small pieces

4 ounces (1/2 cup) water

Pinch of salt

Pinch of sugar

2.5 ounces (1/2 cup) all-purpose flour

2 eggs

Egg whites, sugar, chocolate, rum or brandy, powdered sugar

Combine the seeds of the vanilla bean with the half-and-half in a medium saucepan and bring it to the boil.
Meanwhile, combine the yolks and sugar in the bowl of a mixer fitted with the whip. (Yes, you can do this with a hand mixer, or by hand with a whisk)
Whip on high for about three minutes until a thick ribbon drips off the whip.
With the mixer running on medium-low, add the cornstarch in a steady stream. Scrape the bowl to make sure it’s all incorporated.
Now add the hot milk in a steady stream, while whisking the entire time.
When it’s completely incorporated, pour the mixture back into the saucepan.
Stirring steadily with a wooden spoon, bring the mixture up to boiling. Let it bubble — not violently — for about 45 seconds to a minute. There’ll be a little foam on the top, gently stir that in. Make sure to scrape the bottom so it doesn’t burn.
Pour it through a sieve. into a bowl, Tupperware or onto a sheet pan. Cover the whole thing with plastic wrap touching the custard to prevent a skin. You can also divide into separate containers if you want to do flavors. Mix in: chocolate or almond or lemon or orange… just some ideas.
Cool and place in the fridge until later.

Remember you can double the recipe and make gougères too!

Pre-heat your oven to 425F.
Place the chilled butter pieces and water in a saucepan on the stove. Heat on medium until the butter melts and the mixture comes to a simmer.
Add the flour in all at once and stir with a wooden spoon over medium heat. Cook for approximately 2 minutes, until the mixture comes together as a shiny ball.
Put the cooked flour mixture into a standing mixer fitted with the paddle attachment. (If doing this by hand, transfer into a deep bowl.) Wait a few minutes to let the mixture cool.
With the mixer on, add one egg and let the mixer run until it is fully incorporated and looks like a paste. (If doing this by hand, it’s the same process, but with a wooden spoon.)
Add the next egg and again let the mixer run until everything comes together in a thick paste.
If you are using a pastry bag, fill the bag with your pâte à choux. You can also use two spoons to create your cream puff vessels.
Pipe out or spoon our your puffs —or you can make eclairs— on to your parchment lined baking sheet.
Baking time depends on size.. we can go over in person.
When your choux come out of the oven, poke each one with a toothpick to release steam trapped inside so they stay crunchy.
Store at room temp until you are ready to fill.

Get your fillings together. Make some meringue with your left over egg whites and use that to lighten your crème pâtissière— it’s called Chiboust, and it’s delightful and light :)
Get your toppings together. Have fun… Melted chocolate? Powdered sugar glaze with your favorite spirit? A little marzipan rolled out? Some caramel (like in the picture)? OR Just a sprinkle of powdered sugar
And a final flourish.. why not add: candied violets or candied rose petals, or a slice of candied lemon or orange peel, or some sprinkles. Make them as pretty as Andy’s smile.
Fill by either piping in, of cutting your choux in half and spooning your filling in.
Top and eat immediately! Cream puffs wait for no one!

Saturday, 5/9

10am PDT / 1pm EDT / 7pm Paris

Join Zoom Meeting

Meeting ID: 508 199 6818

(Password on request)