Cream Puffs & Crème Patisserie

Perhaps I ought to have photographs on a step-by-step basis. It might help, especially in the dessert section. In any case, I will provide the recipe for the cream puffs & éclairs - photographs of which are now posted on the group.

For the Cream Puffs and/or Éclairs

1 cup water
1 cup flour
6 tbsp butter
3-4 eggs + 2 egg whites
pinch of salt
1 tsp sugar

Method:

1. Preheat the oven to 375F. Combine the butter, water, sugar and salt in a medium pan and bring to a boil.
2. Then add in all the flour at once, turn down the heat to medium, and continue stirring. The mixture will start looking like a messy glob, but then it will come together and start to pull away from the sizes within 2 minutes or so.
3. When it comes together, continue stirring until you notice VERY LITTLE residue sticking to the bottom of the pot. This tells you much of your water content has now evaporated.
4. Let it cool a little - enough that you can put your finger in without removing it quickly. Add the eggs one at a time, mixing well after each addition with a wooden spoon. You can use a mixer on low-medium speed. The end result must be a very thick yet pliable batter. When you lift the wooden spoon or mixer from the batter, it must slowly fall to the bowl, creating a 'v shape' as if it is tearing from the spoon or whisk.
5. Put it in a pastry bag and pipe mounds, about 1.5 inches wide and 1" high. The mound will form a small peak on the top - this can be flattened with a slightly damp finger. Place them about 1 inch apart on all sides, on a greaseproof baking sheet. For éclairs, pipe them a little longer
6. Place the tray in the oven, centre position, and close the oven door - increase heat to 425F (or 218C) and bake for about 12-14 minutes until golden brown on the top.
7. Lower temperature to 350F (175C) and bake another 10 minutes. Turn the oven off leaving the door ajar for another 10 minutes. (Total 32-34 minutes)
8. Remove the baked cream puffs and prick them with a knife or wooden skewer. Let cool - then start filling it with the cream!

The Why’s:
1. Egg white usually helps in making the shell crispier, as does water. Some recipes call for milk, but they help in making the shell softer (as does yolks). Cream puffs and éclair shells are made to be crispy, though whatever your preference, knock yourself out!
2. The initial bake at a high temperature ensures most of the moisture leaves. It is lowered in order to ‘cool’ and finally, the piercing is to release any built in steam that might be trapped in the hollow center which would contribute to building moisture within and thus, softening the shell.

Crème Patisserie Filling

1 1/2 cups milk
2 egg yolks + 1 egg
2 tbsp of flour
1 tbsp cornstarch
1/2 cup of sugar
2 tbsp butter, cut into pieces

Using electric mixer mix eggs, sugar, flour and cornstarch until pale and well incorporated.

Meanwhile, in a large pot bring milk to almost boiling (The milk will foam up to the top of pot when done, so watch carefully). Using silicone spatula, slowly temper 2/3 of the milk into the egg mixture, whisking constantly to prevent curdling. Return everything to the pot and over medium heat bring the mixture to boil whisking constantly until the mixture becomes very thick.

Remove from the heat. Cover with plastic wrap and let it cool for 1.5 hours or until the mixture is warm enough to melt butter. Stir in butter until is melted - can be made ahead of time if refrigerated.