Receta The Choux Paste Returns!
Yesterday we got the opportunity to finsih off our choux pastries. We whipped up some pastry cream, which I’ll post the recipe for, and then we chilled it. We got our pastries out of the freezer, and we poked one whole in each of the puffs, and a hole at each end of the eclairs. We put the pastry cream in a piping bag (after mixing it up with a lot of muscle!) and used a small round tip to pipe the pastry in the holes. We dipped the eclairs in chocolate, and sprinkled the puffs with icing sugar. These were fun, easy, and yummy!
- Pastry Cream
- 1/2 litre milk
- 1 vanilla bean, split or vanilla extract
- 113g granulated sugar
- 5 egg yolks
- 37.5g cornstarch
- 30g butter
Mix half the sugar in a pot with the milk and vanilla and bring to a boil. Whisk the egg yolks in a bowl and gradually add the other half of sugar. Whisk in the cornstarch to combine.
When the milk comes to a boil, add it to the egg mixture little by little and whisk. Add the mixture back to the pot, whisking continuously until boiling. Allow to boil for a minute or two. Remove from the heat and pour into a clean bowl. Stir in the butter little by little until melted. Do not overmix.
Cover by placing plastic wrap right on the surface of the custard so no skin develops. Chill on an ice bath. Remove the vanilla bean if you used one.
Today we also iced our ‘birthday cake’, which is a classic white genoise cake with a beautiful Italian buttercream.
And probably my favourite thing we have made so far, are these croissants. It was really neat to see how croissants are made from scratch. They came out flaky and crispy on the outside, with a beautiful soft, buttery inside. With a dab of orange marmalade, these were delicious. I will just try to forget how much butter they contain…..:s
P.S. The picture totally doesn’t do them justice!!
Lastly, I have a picture of the Vanilla Poached Pear Frangipane Tart that we made.