Cream Puffs

There are so many ways to do cream puffs, lots of different fillings and toppings. I chose to fill mine with cream pattiserie and top them with chocolate ganache. I actually made these last Thanksgiving, but just never got around to posting them. They were really good and everyone kept going back for more. I would like to work on my technique a bit because they weren't as light and fluffy as I would like, mine were a little dense, but still delicious. This is kind of a process, so it's one to try when you have a bit of time on your hands. This was my first try at a pastry like this and it felt so rewarding to have accomplished it!

Cream Puffs

Source: Le Cordon Bleu Dessert Techniques

For the Choux Paste (Dough):

Ingredients:

1 1/4 cups all purpose flour

1 tsp. salt

1 tbsp. sugar

1/2 cup unsalted butter

1 cup water

1/2 cup milk

4 eggs, beaten

Directions:

Sift together the flour and salt. Stir in the sugar.

Meanwhile, Heat butter and water over low heat until butter has melted. Increase heat to high and bring to a rolling boil.

Add in the flour mixture and remove from heat and stir. A smooth paste should form coming away from the pan. Allow to cool for about 15 minutes.

Return dough to stove and cook over medium heat until it's dry and forms a ball.

Remove from heat and beat in eggs gradually, incorporating as much air as possible. Continue beating until paste is smooth and very glossy.

Preheat oven to 425 degrees.

On a greased baking sheet, spoon or pipe mounds of the dough into small circles.

Bake for approximately 25 minutes, until dough has puffed up and is golden brown.

For Cream Pattiserie (Filling):

Ingredients:

2 1/2 cups milk

1/2 vanilla bean or 1 tsp. vanilla

5 egg yolks

6 tbsp. superfine sugar (I used regular sugar and it worked fine)

1/4 cup all purpose flour

1/8 cup corn starch

Directions:

Heat milk and vanilla over medium heat until just boiling. Romove from heat and cool slightly.

Meanwhile, beat the egg yolks with the sugar until pale and thick. Stir in the flour and cornstarch.

Remove vanilla bean and gradually stir the milk into the egg & flour mixture.

Pour the custard back into the pan and heat over medium heat, continually beating the mixture until it thickens & boils. Boil for one minute, continuing to stir.

Pour into a large bowl and cover with plastic wrap. Set aside to cool. Stir until smooth before serving.

For the Chocolate Ganache:

Ingredients:

10 1/2 oz. semisweet chocolate

2/3 cup heavy cream

Directions:

Bring water to a simmer in medium sized pot. Meanwhile, chop the chocolate into even pieces and place into a heat safe bowl or the top pot of a double boiler. Place bowl on top of pot of simmering water and stir until the chocolate melts.

Remove bowl from heat. Add cream and stir until combined.

For Assembly:

Take a puff and cut it in half. Spoon some of the cream pattisserie in the middle and place top back on. Alternatively you can use a pastry bag and icing tip and insert the icing tip into bottom of puff and pipe filling inside. Spoon ganache over the top.