Sunday, August 12, 2007

Cream Puffs

I made pâte à choux and filled them with vanilla crème patissiere. I used one vanilla bean pod to infuse the milk for the custard. I was eating the puffs as they are so yummy fresh out of the oven and later as I filled them with the pastry cream. Cream puffs are best eaten fresh although they will keep in the fridge and defrosted before consumption.
Crème Patissiere ingredients
1/3 cup sugar
3 1/2 tbsp cornstarch
1 tsp. vanilla
6 egg yolks
2 cup milk

Heat and bring milk to a boil.
Mix sugar, cornstarch and egg yolks in a saucepan.
Gently introduce hot milk into the yolk mixture, stirring rapidly with a wire whisk.
Cook over low heat or in a double boiler, stirring rapidly with the whisk, until the mixture is thickened and smooth. Do not allow the pastry cream to boil. Cool and stir in the vanilla.

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