This is a fairly straightforward recipe that will create perfect results every time. It may seem daunting at first but once you try making it, you will see how easy it truly is to create a quick and impressive dessert. You can fill the puffs with custard, pastry cream, ice-cream, whipped cream, fresh berries, nutella, even with your favourite jam. ( I like it with chestnut jam and a dollop of fresh whipped cream). I have included both a custard recipe, and a pastry cream recipe.
INGREDIENTS:
CHOUX PASTRY
4 large eggs
1 cup sifted all purpose flour
1/2 cup of regular butter
1 cup whole milk
CUSTARD
2 1/2 cups whole milk
5 tablespoons of granulated sugar
4 tablespoons of sifted all purpose flour1 whole vanilla bean, seeds scraped
4 large egg yolks
PASTRY CREAM
Custard recipe
1/2 cup of whipping cream
1 tablespoon of powdered sugar
METHOD:
CHOUX PASTRY:
Preheat oven to 425F.
Line a large baking sheet with parchment paper.
In a medium sized saucepan, over medium heat, combine butter and milk. Once butter is melted and milk is hot, add the flour and stir quickly with a wooden spoon. Keep stirring until a dough forms. Adjust the heat to low, and continue to stir the dough until the flour coats the bottom of the pan. It will create a film. This will take 2 to 3 minutes. Take the pan off the heat and put the dough into a stainless steel bowl. I use a hand mixer to beat in the eggs, one at a time. You could choose to beat the eggs by hand, but I find it easier to use a mixer. Continue until the eggs are mixed in well.
Using two tablespoons, scoop the dough and gently place on the parchment paper. Keep the size uniform. It is approximately 2 tablespoons per puff. Bake for 20 -25 minutes. Just until golden. Turn off the oven, and leave the puffs in for another 10 minutes.
When I remove them from the oven, using a small sharp knife, I poke a small hole on the side to let the steam escape. Let cool completely before filling.
CUSTARD:
In a large bowl, beat eggs and sugar, add milk, and then sifted flour, whisk until well incorporated without any lumps. Add the seeds of one whole Vanilla bean.
Pour into a medium sized saucepan. Over medium heat, continuously whisk the mixture until it thickens. It will take approximately 8 to 10 minutes. Do not overcook or the mixture will become too thick and sometimes the eggs will scramble.
Pour the custard into a glass bowl and cover with plastic wrap. Let the plastic wrap touch the top of the custard to prevent a skin from forming. Let cool completely before filling the cream puffs. Refrigerate until ready to use.
PASTRY CREAM:You will need the above prepared and cooled custard recipe. Whip 1/2 cup of whipping cream with 1 tablespoon of powdered sugar. Mix in a couple tablespoons of the whipped cream into the cooled custard. Mix well and then gently fold in the remaining whipped cream. Keep in the refrigerator until ready to serve.
TIPS:
1. Be sure to sift the flour, both when used in the Choux pastry and in the pastry cream recipe. It shortens the mixing time and creates a lighter product.
2. Always cover any just cooked custard with plastic wrap, ensuring that the wrap touches the surface of the custard. This allows the custard to cool without forming a chewy film.
3. Do not over cook the custard. Doing so may cause the eggs to scramble. If you do, start over!
4. Don't forget to add a small slit to each puff when it comes out of the oven. This will enable the steam to escape, to help dry the inside of the puff. If you skip this step, you may find that the inside of the puffs will be slightly wet.
5. The filled puffs can be garnished with a dusting of icing sugar, drizzled with chocolate sauce, caramel sauce, or any berry coulis.
