Have you tried cream puffs… and found them lackluster? Tough, chewy pastry and bland, watery cream filling? Then try these!
The pastry is airy, light, puffy and crispy… perfect. And the pastry cream filling is rich and pipes easily. Top it off with a layer of whipped cream… and a little chocolate ganache. Decadent and delicious!
Check out Monika’s recipe for the instructions. Here are the measurement conversions.
For the Pâte à Choux:
250ml (1 cup) water
125ml (1/2 cup) neutral oil
3 teaspoons sugar
pinch of salt
150g (1¼ cups) flour
250ml (1 cup) eggs (about 4-5 large eggs), beaten
4,5cm (1¾ in) in diameter
For the vanilla pastry cream:
1 liter (4¼ cups) milk
250g (1¼ cups) sugar
1 vanilla bean, split lengthwise and seeds scraped out
5 egg yolks
160g (1⅓ cups) cornstarch
150g (1 stick + 3 Tablespoons) butter, softened
100ml (3½ oz) of milk
To assemble and serve:
300ml (1¼ cups) heavy whipping cream
some powdered sugar (optional)
chocolate sauce (optional)
1,5cm (1/2 in) above the pastry
Please check out the November 2013 issue of the magazine.
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