Make this first so it has time to chill.
Ingredients:
• 500ml Whole milk
• 100g Granulated sugar
• 4 Egg yolks
• 40g Cornstarch
• 30g Unsalted butter
• 1 tsp Vanilla extract
Instructions:
1. Heat Milk: In a saucepan, heat the milk and half the sugar until it just starts to simmer.
2. Whisk Base: In a separate bowl, whisk the egg yolks with the remaining sugar and cornstarch until pale.
3. Temper: Slowly pour about a third of the hot milk into the egg mixture while whisking constantly.
4. Thicken: Pour the egg mixture back into the saucepan with the rest of the milk. Cook over medium heat, whisking vigorously until it thickens into a heavy custard.
5. Finish: Remove from heat. Stir in the butter and vanilla.
6. Chill: Transfer to a bowl, cover with plastic wrap (touching the surface of the cream to prevent a skin), and refrigerate for at least 2 hours.
2. The Choux Pastry Shells
Ingredients:
• 125ml Water
• 125ml Milk
• 115g Unsalted butter
• 150g All-purpose flour
• 1 tsp Sugar
• 1/2 tsp Salt
• 4 to 5 Large eggs (room temperature)
Instructions:
1. Boil: In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
2. Add Flour: Remove from heat and dump in all the flour at once. Stir vigorously with a wooden spoon until a dough ball forms.
3. Cook Out: Return to medium heat for 1–2 minutes, stirring constantly. You’re looking for a thin film to form on the bottom of the pan—this ensures the moisture is cooked out.
4. Add Eggs: Move the dough to a stand mixer (or use a bowl). Let it cool for 2 minutes. Add eggs one at a time, beating thoroughly after each. The dough is ready when it is glossy and forms a "V" shape when you lift the spatula.
5. Bake: Pipe 2-inch mounds onto a parchment-lined tray. Bake at 200°C for 15 minutes, then reduce heat to 180°C for another 15–20 minutes until golden and hollow.
• Pro Tip: Poke a small hole in the side of each puff right after baking to let steam escape.
3. Assembly
1. Split or Fill: Once the shells are completely cool, you can either slice the tops off (like in your image) or use a piping bag to poke a hole in the bottom and fill them.
2. Pipe: Whisk your chilled pastry cream to loosen it up, then pipe it generously into the shells.
3. Optional Topping: Dust with powdered sugar or drizzle with melted chocolate.
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