CHOUX FILLED WITH PASTRY CREAM

From lifesafeast.blogspot.com
Make about 40 small choux; each half batch pastry cream fills half the choux
Vanilla Rum Pastry Cream (Half batch):

1 cup (225 ml.) whole milk (I used low fat)
2 Tbsp. cornstarch
6 Tbs (100 g) sugar
1 large egg
2 large egg yolks
2 Tbs (30 g.) unsalted butter (at room temperature makes it easier)
1 tsp vanilla or half a vanilla bean, split lengthwise, seeds scraped out *
1 Tbs rum or to taste, optional

* If using a half vanilla bean/pod, split the pod down the center and scrape out the seeds. Add both the pod and the seeds to the milk in the pot. Remove the pod once the pastry cream is made and before pouring it into a bowl to chill in the refrigerator.

Dissolve cornstarch in ¼ cup of milk; whisk until smooth and there are no lumps. Combine the remaining milk with the sugar in a saucepan.Bring to a boil; remove from heat. Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture in a slow stream, whisking constantly so that the eggs do not begin to cook.

Add the rest of the hot milk to the egg mixture then return all of it back into the casserole and return to the heat. Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes just to a boil. Remove from heat and beat in the butter, vanilla and rum.

Pour the pastry cream into a heatproof pyrex or stainless steel bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

For Chocolate Pastry Cream (Half Batch):

Ingredients as for Vanilla Rum Pastry Cream
¼ cup (50 ml) milk
3 oz (80 g) finely chopped semisweet chocolate

Follow the recipe above for the Vanilla Rum Pastry Cream but begin by bringing the ¼ cup (about 50 ml) milk to a boil in a small pan; remove from heat and stir in the 3 ounces (about 80 g) finely chopped semisweet chocolate; mix until smooth.

Prepare the pastry cream as above (leaving out the rum if you want plain Chocolate Pastry Cream) and whisk the melted chocolate into the pastry cream when you add the butter and vanilla.

Pour the pastry cream into a heatproof pyrex or stainless steel bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

Refrigerate both pastry creams covered in plastic wrap while you prepare the choux.

CHOUX

1 cup (250 ml) water
1/2 cup (8 Tbs, 115 g) unsalted butter
1/4 tsp salt
1 cup (140 g) flour
4 eggs

Preheat the oven to 375°F (190°). Grease a large cookie sheet or line it with oven-safe parchment paper.

In a large saucepan, over medium heat, heat the water, butter and salt until butter melts and the mixture comes to a boil. Remove from the heat and add the flour all at once. With a wooden spoon, stir vigorously until the mixture forms a ball and pulls away from the sides of the pot.

Scrape this ball into a large pyrex mixing bowl and, stirring, allow to cool for a minute or two. Add the eggs, one at a time, beating well after each addition (here I switched to a whisk as it worked better than a wooden spoon), until mixture is smooth and creamy.

Using a teaspoon (or tablespoon for larger puffs), scoop up mounds of the dough and carefully push the dough off onto the prepared cookie sheet, using your finger or a rubber spatula. They will rise and almost double in size, so leave a bit of space between puffs.

Bake for 35 minutes (for the small puffs) until risen and golden. Working very quickly, open the oven and, with a sharp knife, make a small slit in the side of each puff to allow steam to escape - I also use this opportunity to turn my cookie sheets around back to front, as my oven heats quicker in the back - then bake them for about 5 more minutes until golden brown.

Remove the sheet from the oven, replacing this batch for the next in the oven, and allow to cool on a rack (as I bake my puffs on sheets of parchment or oven paper, I slide the paper off of the hot cookie sheet onto the cooling rack).

To fill the choux with pastry cream, simply pierce a small hole in the bottom or side of each puff. Fit a pastry bag with a small plain tip, fill the bag with cream, gently nuzzle the tip into one choux after the next and fill.