Foodie Friday…a day late…Pate a choux aka CREAM PUFF Pastry

SOOO its SATURDAY I know, I am sorry! But today’s recipe will be extra yummy just to make up for it! So we all love those light fluffy cream puff pastries! What you can fill them with are ENDLESS! I like to fill and make mine to match the season. Sure, you can make the typical ones with chocolate on top but I prefer to make mine during the summer with berries! I am a HUGE SUCKER for berries! I can NOT turn down anything with berries in it…ok, so you get it I like berries. Anyway, here is the 411 on how to make those delectable treats.

Total time to make them is about an hour, you get 12 puff shells  You can use this recipe for sweet or savory! If you are going to do savory just omit the vanilla bean.

6 tablespoons of butter at room temperature cut into pieces

1 cup water

1/2 teaspoon salt

1/2 teaspoon sugar

seeds from half a vanilla bean *Dont know where to find vanilla bean? TARGET! Gosh I love that store! or  you can go to any specialty store and they should have it, but Target normally has it*

1 1/2 cups flour

3 eggs

2 egg whites

Heat the oven to 400

Now, you can draw the size of the cream puffs you want on a parchment paper, but I think making them the size YOU want them to be better suits your needs. I normally make SIX GIANT puffs because lets face it, you make small ones you’re just going to eat more. Making larger ones stops you from stuff yourself (ok, maybe not).

In a medium heavy bottomed pot or saucepan combine butter, water, salt, sugar and vanilla bean seeds and bring it to a rolling boil on high heat. Remove from the heat and add the flour MIX QUICKLY BECAUSE IF YOU DONT THE FLOUR COOKS, GETS LUMPY AND ITS NOT #GOODEATS ! Return to low heat to cook, stir FREQUENTLY for about three minutes, this will help get rid of that floury starchy taste!

Place this in a stand mixer or food processor bowl. For a food processor 15 seconds should do it to cool it and remove steam, then add all eggs and egg whites. Continue the process for 30 seconds to combine and form a batter. If using a stand mier beat the dough with the paddle attachment until all the steam has left the building. Then add the eggs and egg whites 1 at a time until each is incorporated and batter is formed.

Place the bowl in an ice bath and continue to stir gently just until the batter cools slightly and thickens

Pipe onto the parchment paper and place in oven, bake for ABOUT 30 to 35 minutes or until tops are golden brown

After the 30 minutes turn off the oven place a wooden spoon so that it is slightly open, leave the pastries in for an additional 30 minutes so that they dry out and set up.

Remove and place on wire rack to cool completely.

Pastry Cream

3 tablespoons butter

2 1/2 cups half and half

1/2 cup sugar

1 piece vanilla bean

1/4 teaspoon salt

2 eggs

2 egg yolks

1/2 cup cornstarch

Place a strainer over a bowl and strain the butter a little over the bowl.

Work together half and half, vanilla bean, sugar, and salt on high heat, cook stirring frequently until it comes to a boil 5-7 minutes

in another bowl mix together eggs, egg yolks, and cornstarch

Temper the mixture by mixing half of hot liquid with egg mixture the add it to the rest of the hot liquid making sure to mix frequently, scraping all sides down, it thickens and comes to a boil.

Remove from heat immediately and then add to the strainer to strain the cream, mix until the butter is fully incorporated

Place plastic wrap over the top of it and leave it to cool.

There ya go! Hope ya’ll enjoy it ! Add a yummy berry compote or drizzle chocolate… the possibilities are endless with these yummy pastry puffs!

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