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Add a photoRecipes from the Culinary Institute of America, Baking and Pastry: Mastering the Art and Craft
Servings: 20 mini cream puffs
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Ingredients
- Honey Pastry Cream:
- 8 oz milk
- ¾ oz cornstarch
- 1 oz sugar
- 2 ¾ oz egg yolks
- ¼ Tbs vanilla extract
- 1 oz honey
- ½ tsp grated orange zest
- Pate a Choux/ Cream Puff pastry:
- 8 fl oz milk
- ¼ pound butter
- ¼ tsp sugar
- ¼ tsp salt
- ¼ pound bread flour
- ½ pound eggs
- Chantilly Cream/Flavored Whipped Cream:
- 8 oz heavy cream
- 1 oc confectionary sugar
- ½ Tbs vanilla extract
Directions
- For pastry cream:
- Heat 6 oz milk in a sauce pan and bring to a boil over medium heat.
- Meanwhile, combine the cornstarch with sugar. Stirring with a wire whip, add the remaining 2 oz milk. Add the eggs yolks and vanilla extract, stirring with a wire whip until completely smooth.
- Temper the egg mixture by adding about one-third of the hit milk, stirring constantly with a wire whip. Return the mixture to the remaining hot milk in the saucepan. Continue cooking, stirring vigorously with the whip, until the pastry cream comes to a boil and the whip leaves a trail in it. Add the honey and orange zest immediately.
- Pour the pastry cream into a large shallow container or bowl. Cover with plastic wrap placed directly on the surface of the cream, and cool over an ice bath.
- Store the pastry cream, covered under refrigeration.
- For pate a choux:
- Bring the milk, butter, sugar, and salt to a boil over medium heat, stirring constantly. Remove from the heat, add the flour all at once, and stir vigorously to combine. Return the pan to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan, about 3 minutes.
- Transfer the mixture to the bowl of a stand mixture and beat briefly on medium speed with a paddle attachment. Add the eggs two at a time, beating until smooth after each addition.
- Pipe small circles onto a sheet pan lined with parchment paper and bake at 360 degrees for 50 minutes until cracks are formed and the pastries are no longer yellow. Cool to room temperature.
- For chantilly cream:
- Whip heavy cream to soft peaks. Add sugar and vanilla and whip until stiff peaks.
- Assembly:
- Cut off the tops of the pate a choux, fill the inside of the pastries with pastry cream first, then whipped cream, or fold the two together. Place the tops back on.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 20 servings | |
| Calories 156 | |
| Calories from Fat 103 | 66% |
| Total Fat 11.68g | 15% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 92mg | 4% |
| Potassium 68mg | 2% |
| Total Carbs 9.39g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.07g | 3% |
| Protein 3.6g | 6% |
