Who You Callin’ Cream Puff?

Did it get you to click on the title?

Mission accomplished.

Today I’m teaching a Backyard Chickens class at Powell Gardens.

“But wait,” you say, “I want to take that class!”

Sorry Charlie, you’ll have sign up for another time/location. I’ve got another session coming up on April 2nd, just check out the details at Upcoming Classes/Events.

The next one isn’t at Powell Gardens, so make sure to check out the details on location and fees.

Okay, so since I’m teaching a class I figured I’d toss a tasty recipe their way. One that incorporates plenty of eggs – seven in total – into a mind-bogglingly tasty cream puff recipe.

I haven’t made this in years, but I adapted it from one of the local cooking magazines, possibly Tastebud? In any case, here it is:

Puffs:

  • 1 cup water
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1 cup flour
  • 4-5 eggs, at room temp (I used four today)

Combined water, butter and salt in a heavy saucepan over medium-high heat. Once the butter melts and the mixture comes to a boil, add the flour, stirring rapidly until the paste leaves the side of the pan and forms a ball. Remove from the heat and allow to cool 2-3 minutes. Add eggs, one at a time, beating briskly after each addition. Once a small bit of the pasty dough will stand firm and can be scooped up on a spoon, it is ready.

Drop by spoonful, 1 inch apart, on a buttered cookie sheet. Bake for 10 minutes in a preheated 400 degree oven, then reduce heat to 350 degrees and bake an additional 20-25 minutes. Cool before filling. Makes 30-40 puffs.

Classic Pastry Cream:

  • 2 cups milk
  • 1/4 cup sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1/3 cup sugar
  • 2 Tbsp butter
  • 1 Tbsp vanilla extract (homemade rum extract is best)

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan and slowly bring to a boil, stirring constantly so the eggs don’t curdle. When the mixture comes to a boil and thickens, remove from heat. Stir in butter and vanilla, mixing well to incorporate. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

So stinkin’ good. Pictures to follow in a few hours.

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