Cooking with Corbs - Cream Puffs
Can you believe August is here?! And with it, the last of our online Summer Series: Cooking with Corbs! We hope you have enjoyed this feature, and are looking forward to providing more of this type of content in future. Yes, we love Becky and Corbs!
This month, they bring us Cream Puffs! Who doesn't love cream puffs?! Check it out and remember to tag #cookingwithcorbs and #ferniefix when you share your own summer cooking projects or try out one of the recipes Becky and Corbs nailed this summer. Enjoy!
INGREDIENTS for Pâte a Choux
- 1/2 cup butter, cut into pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 5 large eggs
Preheat oven to 375 F. Line two baking sheets with parchment paper. In a medium saucepan over medium high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms at the bottom of the pan.
Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
Tranfer the pate a choux to a large pastry bag fitted with a 5/8 inch plain tip. Pipe 1&1/2 inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets wire racks. Puffs can be stored at room temperature for up to 1 day.
Transfer Pastry Cream to a bag fitted with a 1/8 inch plain round tip. Cut a little x in the bottom of each pastry, insert tip into the opening and pipe in pastry cream. Serve immediately.
INGREDIENTS for Pastry Cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- pinch of kosher salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whisk together sugar, cornstarch and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
Strain pastry cream though fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.