Cream Puffs

Pastry Cream 

(adapted from http://glutenfreecanteen.com/2011/04/11/canteen-cream-puffs-custard-filled-gluten-free/)

2 cups whole milk

1/3 cup of superfine sugar

6 large egg yolks

2 tablespoons corn starch, sifted

1 tablespoon vanilla bean paste

½ teaspoon vanilla extract

2 tablespoons butter

Bring the milk and vanilla bean paste to a small simmer in a saucepan.

In a medium bowl, whisk the egg yolks, sugar, and cornstarch to combine.

When the milk has simmered, scoop about a ¼ cup of the very hot milk and while whisking add it to the egg mixture to temper the yolks.  Pour the remaining milk in while whisking. Pour mixture into the saucepan used for the milk. Heat on low and keep stirring until it starts to bubble.

Cook (and stir) for about two-three more minutes.  Adjust the burner heat so it doesn’t burn. If you’re really worried about the mixture scorching – use a double boiler.

Once thick, remove from heat and add the vanilla extract.  Leave for about five minutes off heat and then stir in the butter. Cool using an ice bath. Cover and refrigerate to chill.

Pate a Choux 

(adapted from http://chocolatechiptrips.blogspot.com/2010/05/daring-bakers-piece-montee.html)

Yield: About 28

¾ cup water
6 tablespoons unsalted butter
¼ teaspoon salt
1 tablespoon sugar
1 cup all-purpose flour
4 large eggs

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

To prepare batter: Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely. Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

 

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly. Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes. It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

To Pipe:
Transfer batter to a pastry bag fitted with a large open tip. Pipe the choux about 1 inch-apart on the baking sheets. Choux should be about 1 inch high about 1 inch wide. Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top. Brush tops with milk.

To Bake:
Bake the choux at 425◦F/220◦C until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 18 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

To Fill:
Using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Freeze cream puffs so that the filling won’t spill out. Before consuming, take cream puffs out of the freezer and let them thaw for about 20 – 30 minutes.

Totoro Cream Puffs (inspired by http://www.annathered.com/2009/04/07/how-to-make-totoro-cream-puffs/)

Make pastry cream.

Make batter for choux pastry.

To Pipe: Pipe the batter onto a baking sheet to make a peanut-shaped body for the Totoros. Pipe two lines for the ears. Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. Brush tops with milk.

Continue following directions to bake and fill.

After freezing the Totoro cream puffs pipe eyes onto them using buttercream frosting, white icing, or white chocolate. Freeze until set. Using a toothpick, place a dot of melted dark chocolate onto each eye to make pupils. Add a nose and whiskers.