I messed up on the dough. It was all crumbly, but I was able to put it together and spoon it on the baking sheet. I think I didn't have enough egg whites in it. The pastry cream recipe, I think, called for way too much cornstarch. The taste was great, but the textures of the pastry and the cream were not satisfactory.
As I said in an earlier post, I do not have my camera right now. So, you'll just have to believe me when I say that I made a way better batch of cream puffs yesterday. I didn't use my mom's recipe at all. Here's the good recipe.
Choux a la Creme
Pate a Choux (recipe courtesy of Anne Burrell. Find it here)
1/2 cup of water
1/2 stick of butter
a pinch of salt
1/2 cup of all-purpose flour
Pastry cream (original recipe here)
2 cups of milk
1/4 cup of sugar
2 egg yolks
1/4 cup of cornstarch
1/4 cup of sugar (originally called for 1/3 cup, but I reduced it)
2 tbs of butter
1 tsp of vanilla extract
- To make the pastry cream, bring the milk and 1/4 cup of sugar to a boil over medium heat.
- In a bowl, use a hand mixer to whisk the egg yolks and egg. Add the cornstarch and the remaining sugar, and mix until the mixture is smooth and pale in color.
- When the milk comes to a boil, drizzle into the egg mixture slowly so that you don't cook the eggs. Use a whisk for this process. Put the mixture back in the pan and slowly bring to a boil while continuously stirring.
- When the mixture thickens, remove from heat and stir in the butter and vanilla. Pour into a heatproof container and put a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Put it in the a fridge for at least an hour.
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- To make the dough, put water, butter and salt in a pot and heat until the butter melts completely.
- Add the flour all at once and stir until the dough forms a ball. Dump into a bowl and let it sit for a couple of minutes before incorporating the eggs.
- After a couple of minutes, mix in the eggs one at a time using a mixer to ensure that the dough is evenly combined. You should end up with a pasty, sticky dough.
- You can either use a pastry bag or a Ziploc bag to pipe the dough on to the baking sheet. Or, you can do what I did, and just spoon it on. Whatever you do, leave at least one inch between each puffs. They grow! Bake for 20-25 minutes.
- After both the pastry cream and the pastries are cool, cut the pastries horizontally and fill away.