Choux-in

I'll huff and I'll puff...

Pâte à Choux ("pat-teh-shoo") is the building block for all cream puffs, eclairs, and profiteroles. And, I just found out that it's the same dough used for churros (usually dipped in chocolate, once fried). Same goes for donut holes, and, if you wish, for savory chicken or tuna salad sandwiches.

I first chanced upon the idea of making cream puffs at a birthday party, where my cousin-in-law's former roommate prepared these delightful airy treats. She said they were easy to make, and shortly after that party, I saw a recipe in an issue of Martha Stewart Everyday Food. I've made it twice so far ever since, but it was only last week that I decided to make a full-fledged batch filled with pastry cream made from scratch, folded with Crème Chantilly (a.k.a. sweetened whipped cream) and dipped in melted dark chocolate. The results were phenomenal, and the cream puffs even tasted better once refrigerated.

I referenced three recipes—Martha Stewart's, Alton Brown's, and Chef Eric Crowley's (of The Culinary Classroom in L.A.). I went  with Crowley's, whose how-to video may be viewed on YouTube. But, note that if you're making smaller cream puffs, to go with the oven temperature in Stewart's version. Brown is usually my go-to for precise measurements, but given that I do not own a kitchen scale here in NY, I had to skip the Good Eats host's Pâte à Choux. But, I highly recommend watching his "Choux Shine" episode—educational and entertaining as always.

For the filling, again, it was a combo of Francois Payard's Pastry Cream recipe from Marthastewart.com and Crowley's Crème Chantilly (you basically just have to fold in the aerated cream into the cooled custard).

Recipes follow (modified and edited as applicable). You'll find the rest after the jump. Enjoy!

You'll need:

1/2 cup milk
1/2 cup water
3 oz butter (6 tablespoons)
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
4 to 5 eggs

powdered sugar to sprinkle on top of finished dessert (optional)
muffin tin or baking sheet
parchment paper (a.k.a. Glad Bake and Cooking Paper)

Directions:

1) Preheat oven to 400-425°F. Place butter, water and salt in a saucepan and heat until mixture boils.

2) Add the flour and stir until mixture forms a paste. Keep stirring until the dough pulls away from the sides of the pan, forming a ball that leaves traces at the bottom of the pan.

3) Move the dough into a large mixing bowl. Using a wooden spoon, add eggs one at a time, until the mixture forms a sticky, gooey paste. (Make sure the paste has slightly cooled before adding the eggs or else they will scramble.) You may also use a mixer for this part.

4) Transfer the dough into a piping bag or a disposable resealable bag with one corner cut half an inch wide. Pipe little mounds onto a parchment paper-line baking sheet.

5) Bake puffs for 10 minutes. Lower the temperature to 350-375°F and bake for another 10 to 15 minutes. Transfer to wire racks to cool, and use a toothpick to poke holes in each puff.

6) In a separate bowl, add equal parts of pastry cream and Crème Chantilly. Fold gently to combine and transfer mixture to a plastic bag to pipe into each puff.

7) Melt chocolate for one minute in the microwave or in a heat-proof bowl set over simmering water (making sure that the bowl doesn't touch the water). Add a few drops to oil and mix until shiny. Dip each puff into melted chocolate and let set in the refrigerator.

Francois Payard's Pastry Cream 
(Source: Marthastewart.com)

(Makes 1 1/2 cups)

Ingredients

1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, split
3 large egg yolks
1/4 cup sugar
2 1/2 tablespoons all-purpose flour


Directions


1) In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.

2) In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.

3) Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.

4) Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.


Crème Chantilly
(Source: Mahalo.com)

Ingredients

1 cup heavy or whipping cream
1-2 tablespoons powdered or granulated sugar
1/2 teaspoon vanilla extract

Directions

1) In a metal or glass mixing bowl, whisk heavy cream until it forms soft peaks. Do not overmix or it will curdle.

2) Add sugar and vanilla. Keep on beating until stiffer peaks form.