Episode 8: Summer of Choux Part 2: Creme Patissiere

This…was also another failure. Our Summer of Choux doesn’t seem to be going so well. It tasted like nothing and the texture was like pudding. But that doesn’t stop us from trying! And we’ll keep going over the next few months until we get choux pastry mastered. Are you ready to join us?

Ingredients:

Whole milk

2 tbsp/1 1/2 tbsp Granulated sugar, divided into two separate measurements as seen in the picture

1/2 vanilla bean, scraped and seeded (or you can try it like we did with vanilla extract. We are genuinely curious if that’s what kept the flavor out)

Egg yolks (that’s just the yellow part, folks!)

Cornstarch

Pinch of salt

Unsalted butter

Your tools!  Super, super easy, this one!

Your tools! Super, super easy, this one!

Ok, first step is to heat the milk with the vanilla (bean) and the larger portion of sugar until it simmers, then cover it and remove it from the heat. Then, separate your egg yolks into a separate bowl and whisk them like Bob Ross thinks the Devil is in them.

20190608_171549.jpg

Once you’ve beaten them, add the remaining sugar, the cornstarch and the salt, then whisk some more. Next, you will add the HOT MILK! BE VERY CAREFUL WITH THIS STEP! DO NOT BURN YOURSELF. THE MILK IS VERY HOT.

Here it is, all whisked up!

Here it is, all whisked up!

Once you’ve combined it all, you will put your pot back on medium-low heat and whisk until it starts to thicken and boil (approximately 3 minutes). At this point, you’ll want another bowl with the butter and you’ll add your cream to it. Once you’ve whisked that in and combined it all, if you’ve used the vanilla bean, you’ll want to strain your cream into yet another bowl. We skipped the straining step and put it right into a piping bag.

Remember our mug tip for the piping bag from last time? Use it again! It works even better here than it did with the choux.

20190608_174810.jpg
20190608_175034.jpg

Then you’re ready to pipe in your cream and enjoy your creme puffs! You can put the cream in via two different methods: poking the piping tip through the bottom of the puff and filling it from there, or slicing your puff into two pieces and piping a thick swirl into the middle. We tried both, and liked both, so let us know what you try!

20190608_175208.jpg
20190608_175222.jpg

So, here we are! The end of our second part of our Summer of Choux! It’s going to be a challenging one, but a fun one. Let us know how your summer is going! See you in two weeks.