The Classic Cream Puff

Last week our culinary students had the opportunity to bring out their inner pastry chef, by learning how to make the classic cream puff. 

The light airy shell pastry also know as  pâte á choux, was filled by piping in a delicious pastry cream then dipped in dark chocolate.... the  same basic components used for making chocolate  éclairs. 

INGREDIENTS FOR PASTRY

( pâte á choux )

1/2 cup unsalted butter 

1 teaspoon sugar 

I teaspoon salt 

1 cup flour 

5 large eggs 

DIRECTIONS FOR PASTRY 

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. 

2. In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan. 

3. Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. 

4. For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside. 

5. Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day. 

6. Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

INGREDIENTS FOR PASTRY CREAM

1/4 cup cornstarch 

Pinch of salt 

2 cups whole milk 

4 large eggs  

2 tablespoons unsalted butter 

1 tsp vanilla 

DIRECTIONS FOR FILLING CREAM PUFFS

1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.

2. Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.

3. Just before using, whisk until smooth.