This year, instead of a cake for my husbands birthday, I thought he might like creampuffs or eclairs instead.
I didn’t photograph along the way, because I was working my butt off, but here are the recipes, a few pointers and the final results.
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 2 tablespoons milk
- 1 egg yolk, lightly beaten
- 2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Additional confectioners’ sugar
- In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
notes: I had to make these twice. The first time I tried to make them larger and under-baked them and they collapsed. The failed results were delicious with butter and were more like individual Yorkshire Puddings. I piped the second batch using a large zipper bag and a large star and baked them for 35 minutes and they came out perfectly.
Next I made the…
(recipe from Shiran @ prettysimplesweet.com)
- 3 large (60g) egg yolks
- 5 tablespoons (65g) granulated sugar
- 1½ tablespoons (15g) all-purpose flour
- 1½ tablespoons (15g) cornstarch
- 1¼ cups (300 ml) whole milk
- ½ vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract
- In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
- In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
- Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a ‘skin’. Let cool to room temperature, then refrigerate until chilled.
- Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Whisk before using to get rid of any lumps.
After the Creme Pat was fully chilled I folded 3/4s of it in the whipped cream, filled and topped with fresh raspberries and hot fudge.
- In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Fold in most of the creme patisserie.
I used Ree Drummonds , but don’t. It was yummy, but not for this recipe. You can look up the recipe.