Choux Pastry and Creme Patissiere

The last time I've baked Choux a la creme vanille was using my grandmother's recipe for the pastry, and adopted creme recipe from Jacques Pepin.

This time, I'm using recipes from the book " A little taste of France", which is classic. Creme recipe does not call for neither light cream nor double cream, but just milk. Choux pastry was made with water, not milk...

CHOUX PASTRY
150g unsalted butter
220g plain flour (all purpose flour), sifted twice
a pinch of salt
7 eggs
1 tablespoons caster sugar (superfine sugar)

Makes 500g

METHOD
Melt the butter with 375 ml water in a saucepan, then bring it to a rolling boil. Remove from the heat and add the flour at once and a pinch of salt. Return to the heat and bat continuously with a strong wooden spoon to make a smooth, shiny paste that comes away from the side of the pan. Cool for a few minutes.

Beat in the eggs, once at a time, until smooth. The mixture should drop off the spoon but not to be too runny. (You can stop the eggs if your mixture reaches the drop off point before you finish all eggs. It always depends on how large your eggs are - My grandmother's note). Beat in the sugar. Store in a pasty bag and in the fridge for up to 2 days if not using all at a time.

To make big chouxs like I did here: lightly butter a baking tray, or line parchment paper on a baking tray. Use an ice cream scoop to scoop out the choux pastry one by one. Bake at 350F, equal 176C for 40 minutes, and don't forget to preheat the oven ;)

CREME PATISSIERE
6 egg yolks
125g caster sugar
30g cornflour
10g plain flour/all purpose flour
560ml milk
1 vanilla pod (halve and scrape out the seed)
15g butter

Makes 500g

METHOD
Whisk together the egg yolks and half the sugar until pale and creamy. Sift in the cornflour and plain flour. Mix together well.

Put the milk, remaining sugar and vanilla pod in a saucepan. Bring to just the boil, then strain over the egg yolk mixture, stirring continuously. Pour back into a clean saucepan and bring to the boil, stirring constantly. It will be lumpy at first but will become smooth as you stir. Boil for 2 minutes, then stir in the butter and leave to cool. Transfer to a clean bowl, lay plastic wrap on the surface to prevent a skin forming. Refrigerate for up to 2 days if not using all at once.

Cheers!