WHIP + CLICK IS ONE!! It's been a great year of ingredients, recipes and photos!! To celebrate we made a cream puff filled with pastry cream, local jam and strawberries.
For the recipe:
Pâte à choux
- 200 grams milk
- 200 grams water
- 200 grams butter
- 5 grams salt
- 240 grams flour, sifted
- 8 eggs
Place the milk, water, butter and salt in a pot and bring to a boil.
Turn the heat off, drop the flour in and mix carefully with a wooden spoon.
Turn the heat back on and vigorously mix until the dough starts coming together.
Place in kitchen aid bowl and mix with paddle attachment until the steam has subsided.
Add the eggs one at a time, waiting to add the other until each is completely incorporated.
The dough is ready when it falls onto itself in ribbons.
Using a piping bag, pipe 3 inch wide rounds (1 inch high).
Place in a 375 F oven for 15 minutes, then lower the oven to 325 F for another 20 minutes, rotating them once they have become golden.
- 375 grams milk
- 90 grams sugar
- 1 teaspoon vanilla
- 1 egg
- 1 yolk
- 35 grams corn starch
- 45 grams butter, cubed
Bring the milk and half the sugar to a boil.
In a bowl, whisk together the remaining sugar, egg and yolk together until light and creamy.
Add the cornstarch and whisk to combine.
Once the milk has boiled, add a few ladles of it to the egg mixture, whisking constantly.
Add everything back to the pot and bring to a boil, whisking constantly until the curd has thickened.
Whisk in the butter. Place plastic or parchment paper directly on the surface to cool.
To assemble, you'll also need:
- rhubarb/strawberry jam
- whipped cream
- strawberry slices
- confectionary sugar
Cut the 'hats' off of the choux, sprinkle with confectionary sugar and set aside.
Fill the choux with pastry cream, adding a layer of jam in the middle.
Add slices of strawberry on top, then pipe some whipped cream and place the hat on top!