Super thick yummy pastry cream !
Puff Part (from here, but actually from the book-im just too lazy to retype..)
Ingredients:
4 oz nonfat milk
4 oz water
4 oz unsalted butter
4 oz all purpose flour
4 eggs
4 oz nonfat milk
4 oz water
4 oz unsalted butter
4 oz all purpose flour
4 eggs
For savory preparations, add 1 tsp salt
For sweet preparations, add ¼ tsp salt and 1 Tbsp sugar
For sweet preparations, add ¼ tsp salt and 1 Tbsp sugar
Directions:
1. Preheat oven to 425 degrees. Line sheet pans with parchment or a nonstick mat.
2. Measure out flour, and reserve for later. Crack eggs, set aside.
3. In a medium size heavy bottomed sauce pan combine milk, water, butter, salt and sugar, if using. Place pan over medium high heat. (Choose a pan that is bigger than you think you need as flour will cause the mixture to swell and expand and the last thing you need is a bunch of hot choux all over you.)
4. Heat mixture until it comes just to a boil, there should be steam coming off and visible bubbling of the surface but not a rolling boil (once mixture comes up to heat, it will boil over easily, so if it looks close, do not wander away from it), then turn heat off and immediately dump in flour. Whisk to combine until all flour is absorbed and no large chunks remain.
5. Return to medium-heat, switching to a wooden spoon. Begin to heat mixture, stirring constantly to release steam and cook off some of the water contained in the dough. This should take about 1-2 minutes and the mixture will transform from a chunkier, more amorphous mass into a much smoother, paste (you will see some of the paste begin to adhere to the bottom, and the dough will look like a mass of creamy mashed potatoes).
6. Transfer paste to the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat mixture for about 1 minute to release some of the heat (if you add eggs to quickly, you will end up with the scrambled eggs in your paste). Begin to add eggs, one at a time, allowing each egg to be fully incorporated before adding the next. Continue to beat on medium speed until paste cools a bit and holds medium peaks, about 5-10 minutes, depending on the batch size.
7. The paste can be used immediately or stored in the fridge, for up to one day.
8. Fill a pastry bag and pipe into desired shapes.
9. Bake choux at 425 for 10 minutes, then reduce heat to 350 degrees for 10-20 minutes longer until shells are crisp and golden brown all over.
10. Remove from oven and poke with a skewer or toothpick to allow steam to escape, this will keep them from collapsing outside of the oven, especially if you are making larger shapes.
11. Freeze leftover shells for up to 1 month, you can also freeze piped paste up to one week.
1. Preheat oven to 425 degrees. Line sheet pans with parchment or a nonstick mat.
2. Measure out flour, and reserve for later. Crack eggs, set aside.
3. In a medium size heavy bottomed sauce pan combine milk, water, butter, salt and sugar, if using. Place pan over medium high heat. (Choose a pan that is bigger than you think you need as flour will cause the mixture to swell and expand and the last thing you need is a bunch of hot choux all over you.)
4. Heat mixture until it comes just to a boil, there should be steam coming off and visible bubbling of the surface but not a rolling boil (once mixture comes up to heat, it will boil over easily, so if it looks close, do not wander away from it), then turn heat off and immediately dump in flour. Whisk to combine until all flour is absorbed and no large chunks remain.
5. Return to medium-heat, switching to a wooden spoon. Begin to heat mixture, stirring constantly to release steam and cook off some of the water contained in the dough. This should take about 1-2 minutes and the mixture will transform from a chunkier, more amorphous mass into a much smoother, paste (you will see some of the paste begin to adhere to the bottom, and the dough will look like a mass of creamy mashed potatoes).
6. Transfer paste to the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat mixture for about 1 minute to release some of the heat (if you add eggs to quickly, you will end up with the scrambled eggs in your paste). Begin to add eggs, one at a time, allowing each egg to be fully incorporated before adding the next. Continue to beat on medium speed until paste cools a bit and holds medium peaks, about 5-10 minutes, depending on the batch size.
7. The paste can be used immediately or stored in the fridge, for up to one day.
8. Fill a pastry bag and pipe into desired shapes.
9. Bake choux at 425 for 10 minutes, then reduce heat to 350 degrees for 10-20 minutes longer until shells are crisp and golden brown all over.
10. Remove from oven and poke with a skewer or toothpick to allow steam to escape, this will keep them from collapsing outside of the oven, especially if you are making larger shapes.
11. Freeze leftover shells for up to 1 month, you can also freeze piped paste up to one week.
I just discovered your blog! My friend and I attempted to make shu cream about 2 weeks ago and it failed terribly because we kept on opening the oven! AHH! I was just about to check if you had a recipe for it, and then BAM this appeared! Thank you! Can't wait to try it!
ReplyDeleteThese look great!!! Totally perfect and full of delish cream - nom!
ReplyDelete