Pastry Cream Puff
A recipe in two parts: the pate a choux dough and pastry cream filling.
PATE A CHOUX
Yields 2 dozen 3” eclairs
INGREDIENTS
300g water
105g butter, cubed
6g salt
180g A.P. flour
300g eggs
as needed milk
Directions
Place the water, butter, and salt in a pot.
Bring to a full boil.
Off the heat, add the flour all at once.
Stir with a wooden spoon until homogenous.
Return to the heat, continue stirring until a film forms on the bottom of the pot.
Place the mixture in a 5 qt mizer with a paddle.
Mix on low speed for 30 seconds.
Add eggs 25% at a time, mix to incorporate. Do Not Overmix. Note: you may not need to add all of the eggs.
Check the consistency of the batter, adjust accordingly.
Place in a pastry bag with an 806 tip.
Pipe.
Baking: 375 degrees for approx. 40-45 minutes, rotate halfway. Check for doneness: lightly touch the top and it will not give.
PASTRY CREAM FILLING
INGREDIENTS
16 oz milk
4 oz granulated sugar
small pinch salt
3 eggs
1/4 oz vanilla extract
1.5 oz butter
Directions
Place 90% of the milk and salt in a pot.
Sprinkle 1/2 of the sugar over the milk. Do Not Stir.
Bring the milk to a boil. Do Not Stir.
Meanwhile, make a slurry using the remaining milk and corn starch.
Add the eggs & 2nd sugar to the slurry to create a liaison.
Off the heat. Temper the boiling milk into the liaison.
Pour the liaison back into the pot.
Return the pot to the heat, whisk constantly.
When the starch just begins to thicken, remove the pot from the heat and whisk vigorously until no lumps remain.
Return to the heat and stir constantly while boiling for 1-3 min.
Remove from the heat and taste for starch. Continue boiling if starch is present.
Stir in the butter and vanilla extract.
Pour onto a plastic lined sheet pan.
Place plastic wrap directly on the surface of the pastry cream.
Let sit out at room temp for 10-15 min to cool. Move to fridge.
