I decided to make Profiteroles or, otherwise known as Cream Puffs, this holiday season because the family is around to help me eat them!
This is the first time I've made Pâte a Choux, I have heard it's easy but now I know it's easy! A bit sticky right off but absolutely wonderful. Mine have quite a few flaws but that doesn't mean they don't taste as good! And is it just me or does the aroma that fills the house smell like pancakes.
Pâte a Choux
Makes 24 Profiteroles
1 cup water
1/2 cup cubed butter (salted)
1 cup a.p flour
Preheat oven to 400 degrees. In saucepan, combine water and butter, bring to a full boil. Remove from heat. Add flour all at once, stirring quickly with a wooden spoon until dough forms a ball and starts to leave a thin layer of film at the bottom of the pot. Return to heat and stirr constantly for 2 minutes. Let cool for 5 minutes.
Using a mixer beat in eggs one at a time, beating thoroughly after each addition. Continue beating until dough is smooth and shiny.
With a pastry bag fitted with a large round, or star tip, pipe one tablespoon of dough 2 inches apart onto a greased cookie sheet. Bake for 25 minutes or until, puffed, golden and dry on the inside.
Maple Pastry Cream
1 1/2 cups milk
2 egg yolks
6 tbsp sugar
1/4 cup a.p flour
1 tbsp butter
1/2 tsp vanilla
8 tsp maple syrup
In a large sauce pan over medium heat bring milk just to a boil, remove from heat. In medium bowl whisk the egg and egg yolk together along with the sugar. Whisk in flour until smooth. the milk should have cooled by now, so in a slow steady stream while whisking pour half of the milk into the egg mixture. Slowly pour the egg mixture back into the remaining milk and whisk well. Whisk briskly until thick and comes to a boil. Remove from heat and add butter, vanilla and maple syrup. Strain the mixture through a sieve into a medium bowl to rid the pastry cream of the thicker parts. Cover the cream with plastic wrap pressing the plastic to the surface so it doesn't form a film. Place in the fridge until chilled or cool to the touch.
Once cooled, fill a pastry bag fitted with a Witon #21 tip. Insert the tip into the bottom of a profiterole, fill until you feel resistance. Repeat until all the profiteroles are filled. Enjoy!