Today was my Daughter Isabela's kinder graduation party. This was my contribution to the class potluck, I want to share the recipe with you and with all the classmates that will like to make them at home. I used caramel topping, but they are great with chocolate too. I know sometimes making the dough is a little bit tricky, so if you get in any trouble please don't hesitate to ask me.
Cream Puff Pastry (Pâte à choux)
- 1 cup water
- 6 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 cup unbleached all-purpose flour
- 4 eggs
Preheat the oven at 350°. Combine the water, butter and salt in a saucepan over medium heat. Bring to a boil, as soon as it come to the boil remove from heat and sift in the flour, stirring with a wooden spoon to combine. Return to heat and cook, stirring constantly, until the paste dries slightly and begins to leave the sides of the pan. Transfer to a bowl and stir with a wooden spoon for 1 minute to cool slightly. Add the eggs, one at a time, beating each until it is absorbed before adding the next. Using a pastry bag make little balls in a cookie sheet, don't worry if the are not perfectly round. When you finish pipping them wet your fingers with water and correct any pointy ends. Bake in the oven for 35 minutes or until golden brown. Let them cool in a rack until ready to fill.
- 2 cups milk
- 1/2 cup sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla
Combine the milk and half of the sugar in a saucepan over low heat. In a medium bowl whisk the yolks and remaining sugar until pale and fluffy. Add the cornstarch and mix in. When the milk is boiling, beat one third into the eggs mixture and mix well. Add the rest of the milk and return to the saucepan. Heat until the cream thickens and comes to a boil. Remove from heat and add the vanilla, mix well and strain through a colander (this will make the cream extra smooth). Cover with plastic paper against the surface of the cream, make little holes with a knife and refrigerate until cold. Can be left over night in the refrigerator.
- 1 1/2 cups sugar
- 1/2 cup water
- 1 cup heavy cream
- 1 tablespoon unsalted butter
Put the sugar and water in a saucepan over medium heat. Stir once or twice to dissolve the sugar. Increase the heat to high and use a pastry brush dipped in cold water to brush down any crystallized sugar that forms on the side of the pan. Let the mixture bubble and caramelize until it is amber. Be careful because the caramel will go from amber to burn very easylly. Remove from the heat and whisk the cream, this will bubble so be careful, again!. Stir in the butter. Return to heat until combined, about 2 to 3 minutes. Cool to room temperature before assembling the Cream Puffs.
Fill a pastry bag with the pastry cream. Take one cream puff and insert the tip of the pastry bag in the bottom, filling the puff as you go. Drizzle them with the caramel and enjoy. You can serve this with fruits and whipped cream for an extra layer of flavor but they are great just like this.