Cream Puffs
Do you know this little treat "Choux à la creme"? It's a French pastry make with the dough choux and pastry cream. It's really really good.
Yesterday I decided to try to make some for a meeting. The result was really good.
I added some orange zeste on the cream and on the icing.
Ingredients for the dough :
1 cup whole milk
1 tsp sugar
1/2 tsp salt
6 tablespoons butter diced
125g flour
4 eggs
Ingredients for the pastry cream :
2 cups whole milk
6 eggs yolks
1/2 cup sugar
40g cornstach
orange zest
Ingredients for the icing :
3oz semisweet chocolate
2 tablespoons butter diced
orange's zest
Directions :
Preheat over to 400°F.
Make the dough : in a pan, bring milk, sugar, salt and butter to a boil. Remove from the heat then add all the flour and mix vigorously. Put back on the heat and mix until the dough is dry (30 secondes). Transfer the mixture in a bowl and add eggs one at a time. The dough must be neither too soft nor too dry. Then use a pastry bag to make large circles onto the baking sheet (space 1 inch apart). Bake for about 20 minutes. Let's cool.
Make the cream : in a bowl, mix eggs yolks, sugar and zest. Then stir in cornstach.
In a pan, bring milk to a boil. Then pour half of the milk into the eggs/sugar mixture. Mix well and pour the mixture in the pan. Put back on the heat and cook for 2 minutes stirring constantly until it thicken. Pour the cream in a bowl, cover and refrigerate overnight.
Make the icing: Place a medium cooking pan in a high heat and pour around 1 litre of water. Cut chocolate into small pieces and put in a bowl. Place the bowl into the pan and stir gently to melt. When chocolate is almost melt, remove the bowl from the pan, add butter and zest and keep stirring until it's smooth.
With a little knife, make a little hole under puffs. With a pastry bag fill well puffs with the cream. They must be full and heavy. Then dip the tops of the puffs in the chocolate icing. Chill at least 1 hour and enjoy!