this treat (which my grandmother used to make for my mother) was perfect for mother's day!
my nephew b. certainly agreed.
choux paste
(from baking with julia)
1/2 cup whole milk
1/2 cup water
7 tablespoons butter, cut into pieces
1 tablespoon sugar
1 tsp salt
1 1/2 cup flour
5 or 6 large eggs plus one for a wash
line two baking sheets with parchment. preheat your oven to 400f.
bring the milk, water, butter, sugar, and salt to a full boil (in a 2-quart saucepan medium heat) stirring frequently with a wooden
spoon. at this point, the butter should be fully melted. still stirring, add the flour all at once, and stir energetically and without stop until the flour is thoroughly incorporated. cook and stir for another 30 to 45 seconds, or until the dough forms a ball and a light crust is visible on the bottom of the pan.
remove the pan from the heat and scrape the paste into a medium bowl. immediately beat in the eggs one at a time, stirring vigorously with a wooden spoon or spatula to incorporate each egg before adding the next.
check the dough after 5 eggs. put the spoon into the dough and lift up. if a peak forms and then bends, the dough is perfect. if it is too stiff to pull up, then add the other egg.
pipe, spread, or drop your dough into the shapes you desire. (must still be warm to form!) leave an inch or so between each shape. use damp fingers to smooth out any imperfections. spoon. at this point, the butter should be fully melted. still stirring, add the flour all at once, and stir energetically and without stop until the flour is thoroughly incorporated. cook and stir for another 30 to 45 seconds, or until the dough forms a ball and a light crust is visible on the bottom of the pan.
remove the pan from the heat and scrape the paste into a medium bowl. immediately beat in the eggs one at a time, stirring vigorously with a wooden spoon or spatula to incorporate each egg before adding the next.
check the dough after 5 eggs. put the spoon into the dough and lift up. if a peak forms and then bends, the dough is perfect. if it is too stiff to pull up, then add the other egg.
brush with a bit of egg wash (egg with water).
bake for 20 minutes, lower the temperature to 350 degrees F. and bake 5 to 7 minutes longer, or until the pastries are golden brown and feel hollow. halfway through the baking period, rotate the
baking sheets top to bottom and front to back. transfer the sheets to cooling racks and allow the puffs to cool to room temperature before filling.
use a pastry bag to fill the ends. dip tops in ganache. cool entirely (and store) in fridge!
pastry cream
1 cup whole milk
1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
put the milk in a medium saucepan. split the vanilla bean lengthwise, scrape the soft, pulpy seeds into the saucepan, and toss in the pod. (if you’re using vanilla extract, add it later.) put the saucepan over medium heat and bring to the boil. while the milk is heating, whisk together the yolks and sugar in a medium bowl until blended. add the cornstarch and whisk until smooth. when the milk is at a full boil, remove the vanilla pod and pour half of the boiling milk in a slow, steady stream, taking care to whisk without stopping. pour the yolk mixture back into the saucepan with the boiling milk and whisk vigorously, again without stop, until bubbling and thickened, about 1 minute. when the cream is thick, turn it into a clean bowl (add the vanilla extract if you’re using it). cover the bowl with plastic wrap, press the plastic onto the custard. refrigerate the pastry cream until it is thoroughly chilled. 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
genache
3/4 heavy cream
1 cup dark chocolate, finely chopped
bring the cream to a boil. pour over the chopped chocolate and let stand for a few minutes. whisk the chocolate and cream until smooth.
notes:
-my first adjustment will be to poke holes in the ends of the pastries half way through baking. this will hopefully allow some of the moisture to escape and reduce the chance of soggy pastry.
-do NOT remove the pastry from the baking sheet until they have cooled! sad little deflated messes otherwise.
-the pastry cream was slightly boring. i will find more interesting fillings to use.
