Pâte à Choux (Choux )

Choux pastry is a light pastry that puffs up when it’s baked. It can be used to make èclairs, cream puffs, , , and even savory treats such as gougère.

Choux Ingredients: Whipped Cream: Crème Patisserie: ½ cup whole milk 2 ½ cups heavy cream 1 ½ cups whole milk ½ cup unsalted 2 Tbsp. sugar 3 egg yolks 1 tsp sugar 1 tsp vanilla extract ¼ cup sugar 1 tsp salt ¼ cup cornstarch 1 cup bread flour 1 Tbsp butter 6 large eggs 2 tsp vanilla extract Powdered sugar (for dusting)

1. Line a sheet with parchment paper or a silpat. Fit a plain round ½-inch tip into a or large freezer bag. Heat the oven to 450°F. 2. Bring the milk, butter (cut up in 8 pieces), 1 teaspoon sugar, salt, and ½ cup water to boil in a saucepan over a medium heat, stirring occasionally. 3. When the liquid begins to boil, add the flour in all at once; reduce the heat to medium-low and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Continue beating until a thin dry film forms on the bottom of the pan, about 1 minute. 4. Put the dough in a mixing bowl. Mix on low speed for a few minutes to cool down the dough. 5. Add one egg to the dough and beat until the egg is incorporated. Repeat with 4 more eggs, one at a time. The dough should be smooth and shiny. 6. Spoon the dough into the pastry bag; on the lined baking sheet, pipe out the shapes you want, leaving space between the because they will expand. 7. Whisk the remaining egg with 2 teaspoons of water and brush the dough with the egg wash. 8. Put the baking sheets in the oven and turn the oven off. After 10 minutes, heat the oven to 350°. DO NOT open the oven door or take the pastries out. Bake the pastries for 10 more minutes. Rotate the baking sheet so the pastries will cook evenly, and bake for 10 more minutes. 9. Cool the pastries on a wire rack. 10. Once they are cool, you can fill them with whipped cream or crème patisserie.

Whipped Cream: 1. Put the cold, heavy cream in a bowl. Beat it until soft peaks form. 2. Add the sugar and vanilla. Beat until the sugar is mixed in.

Crème Patisserie: 1. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until the mixture is thick and creamy. 2. Heat the milk in a saucepan over low heat until it just starts to steam. 3. Slowly pour about half of the milk into the egg mixture in a thin stream, while vigorously mixing. Leave the rest of the milk in the pan. If the milk is too hot or added too quickly, it will cook the egg yolks. 4. Now, add the thickened egg mixture back into the pan with the rest of the milk. Whish vigorously for about 2 – 3 minutes while the pan is over a medium heat. The cream should become thick, but don’t let it burn. 5. Remove from the heat and whisk in the butter and vanilla. 6. Let the cream cool for 30 minutes before using.