Cream Puff – Choux Pastry

• 1 stick butter
• 3/4 C water
• just a pinch of salt
• 2 TBL sugar
  • bring up to a boil
• 3/4 C Bread flour (about 6 oz flour – about 180 gm)
• 4 eggs plus two whites

See also Pate a Choux or Croquembouche

1. Combine 1 stick butter, 3/4 C water and 2 TBL sugar
2. Bring up to a boil
3. Reduce heat to low, and stir in 3/4 C Bread flour all at once, while still hot, and stir quickly to combine
4. Cook until the dough partly cooks – about 3-5 minutes
5. Let cool until it is just warm, not hot
   • NOTE:  It freezes well at this point
6. Put the mixture into a Kitchen Aid and add 3 whole eggs, one at a time letting each one completely incorporate
7. Use an ice cream scoop to place balls (or pipes) on a baking pan lined with parchment
   • Pipe into a pile, or forth and back to make an even pipe
8. Bake at 425º for 10 minutes
9. Lower heat to 350 for 10 more minutes
10. Cool and vent (by poking a hole in the top or sides)
11. Fill by piping in pastry cream (see below)

Authentic Pastry Cream

• 3/4 C whipping cream
• 8 oz marscapone
• 2 TBL powdered sugar (100 gm)
• OPT: Fold in 1/2 C raspberry jam

Cooked Pastry Cream

• 1 large eggs plus 1 yolk
• 50 gm granulated sugar
• 1 C whole milk
• 15-20 gm butter
• 15 gm cornstarch
• 1/2 tsp vanilla
• only a pinch of salt

1. Combine sugar, eggs into a glass bowl
2. Sift corn starch in, then set aside
3. Bring milk and other ingredients to a simmer
4. Temper into your egg mixture (about a quarter of it)
5. Put eggs back into the milk, and return to heat
6. Heat, but DO NOT simmer
7. Will thicken quickly
8. Strain and cool
9. Pipe into your puff

Chocolate Topping

1. 230 gm chopped chocolate
2. 170 gm heavy cream
3. 5 tsp coffee
4. 1 pinch salt
5. 1 TBL corn syrup
   • Heat over a double boiler
6. Let cool to 90 degrees before putting on puff
7. Chill briefly