Pâte à Choux
Ingredients
- 227g (1 cup) Water
- 227g (1 cup) Whole milk
- 227g (2 sticks) Butter
- 227g (1 ¼ cup) AP Flour
- 2.5g (½ tsp) Salt
- 450g (9 ea) Large Eggs
- Golden Shimmer Dust (food)
Equipment
- Medium Sized Heavy Bottom Pot
- Stand Mixer With Paddle Attachment
- Large Silicone Spatula
- Pastry Bag
- Sheet Pan
- Parchment Paper
- Pastry Brush
Timing
Active Time: 20 Minutes
Total Time: 40 Minutes
Yield
~40 Pâte à Choux
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Mix Dough
Preheat an oven to 425°F.
In a Medium sized heavy bottomed pot place the water, milk, and butter. Place over medium-high heat and bring it to a simmer.
Add the flour, reduce the heat to medium, and stir for 2-3 minutes or until it forms a smooth uniform dough. The key is for the dough to pull away from all sides of the pan easily.
Place the dough into a stand mixer with a paddle attachment. Beat the dough on medium low, speed #3.
Begin adding the eggs one by one, about 15 seconds per egg (Pro tip: allow the dough to become smooth after every egg before adding another).
The dough should be smooth and glossy. The dough should drip from a spoon in ribbons and not be runny at all.
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Pipe Dough
Equip a pastry bag with a ½ inch tip and fill it with the pate a choir batter.
Dab a small bit of batter in the 4 corners of the sheet pan and place the parchment paper on top. The 4 small dabs will act as glue to keep the parchment in place if using an oven with a fan.
To make cream puffs, pipe the pate a choux into 1 inch dots on the parchment paper.
Put as many dots as you want as long as you leave 1 inch on all sides because they will rise significantly.
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Bake and Prepare Pastries
Bake at 425°F for 10 minutes.
Remove from the oven and allow them to rest for 5 minutes before removing from the pan.
Once cooled dab a small amount of golden shimmer dust on the end of a dry pastry brush. Lightly coat the exterior of the cream puffs. With shimmer dust a little bit goes a long way so be sure not to over do it.
Poke a hole in the base of each cream puff and fill with the truffled cream and serve immediately.
The cream puffs can be frozen before filling and held for up to a month.
To reheat place the frozen cream puffs on a sheet pan frozen and bake for 1 minute at 425°F.
Truffled Cream
Ingredients
- 460g (1 cup 7oz) Heavy Cream
- 56g (1/2 Stick) Unsalted Butter
- 1 Onion
- 5g (1 tsp) Salt
- 20g (4 Tbsp) Ultra-Sperse M
- 113g (4oz) Truffled cheese, Shredded
- (such as Perlagrigia sotto cenere)
Equipment
- Immersion Blender
- Cheese Grater
Timing
Active Time: 10 Minutes
Total Time: 30 Minutes
Yield
2 ½ Cups
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Prepare Cream
Cut the onion in half leaving the stem intact. Peel the onion and clean it. Trim the ends of the onion and cut into quarters. Reserve the rest of the onion for future use.
In a saucepan place the cream, butter, and onion.
Slowly heat the cream to 180°F. Do not boil or bottom of the pan could scorch the milk.
Once the cream has reached 180F, allow it to sit for 5 minutes at this temperature to give the onion pique time to release its flavors. After 5 minutes, remove the pan from the heat. At this time discard the onion.
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Blend and Thicken
Using a hand blender slowly blend the cream and add the salt and Ultra-Sparse M.
Once the mixture has thickened remove the immersion blender and add the cheese. Whisk the cheese until the mixture is smooth.
The mixture can be used warm or cooled for the cream puffs.
The cream can be stored for up to 7 days.
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