Thread by @lifesafeast

Recipes for Cream Puffs (choux à la crème) or Éclairs:

Vanilla Rum Pastry Cream
Chocolate Pastry Cream
Coffee Pastry Cream
Chocolate Glaze for Éclairs

Follow the directions I posted yesterday for my dad’s choux. Make them larger or smaller, as you like. Or...

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If you want to make éclairs: spoon the choux dough into a pastry bag fitted with a plain, 3/4 –inch (20 mm) wide tip. Holding the pastry bag at a 45° angle from the baking sheet, pipe/push out even, regular tubes of dough 5 ½-inches (14 cm) long (or shorter and wider by

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pulling the tip away more slowly as you squeeze out dough), slicing the end away from the tip with a sharp knife. Leave space all around the éclairs as they puff up & spread while baking.

These recipes are for half batches so you can create 2 different flavored cream

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puffs. The recipes can easily be doubled for 1 large batch.

To fill the choux with pastry cream, simply pierce a small hole in the bottom or side of each puff. Fit a pastry bag with a small plain tip, fill the bag with cream, gently nuzzle the tip into one choux after

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the next and fill. Pastry cream is easiest to work with when it is chilled through but still creamy, not stiff.

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INGREDIENTS Vanilla Rum Pastry Cream (1/2 batch):

1 cup (225 ml) whole or low-fat milk
2 tablespoon cornstarch
6 tablespoons (100 grams) sugar
1 large egg
2 large egg yolks
2 tablespoons (30 grams) unsalted butter (at room temperature makes it easier)

MORE

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1 teaspoon vanilla or half a vanilla bean, split lengthwise, seeds scraped out *
1 tablespoon rum or to taste, optional

* If using a half vanilla bean/pod, split the pod down the center & scrape out the seeds. Add both pod & seeds to the milk in the pot. Remove the pod

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once the pastry cream is made before pouring it into a bowl to chill in the refrigerator.

Dissolve cornstarch in ¼ cup of milk in a small bowl; whisk until smooth & there are no lumps.

Combine the remaining milk with the sugar in a saucepan.Bring to a boil; remove from

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heat.

Whisk the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture in a slow stream, whisking constantly so that the eggs do not begin to cook.

Add the rest of the hot milk to the egg mixture then return all of it back

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into the casserole and return to the heat. Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens & comes just to a boil. Remove from heat and beat in the butter, vanilla and rum.

Pour the pastry cream into a heatproof

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pyrex or stainless bowl. Press plastic wrap firmly against the surface. Chill immediately until ready to use.

Chocolate Pastry Cream (1/2 Batch):

Ingredients for Vanilla Rum Pastry Cream (with/without rum)
¼ cup (50 ml) milk
3 oz (80 grams) finely chopped semisweet

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chocolate

Bring the ¼ cup (about 50 ml) milk to a boil in a small pan; remove from heat & stir in the 3 ounces (@ 80 g) finely chopped semisweet chocolate; mix until smooth.

Then follow the recipe for Vanilla Rum Pastry Cream: prepare the pastry cream as above (you

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can leave out the rum) & whisk the melted chocolate into the pastry cream when you add the butter & vanilla.

Pour the pastry cream into a heatproof pyrex or stainless bowl. Press plastic wrap firmly against the surface. Chill immediately until ready to use.

Refrigerate

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pastry creams covered in plastic wrap while you prepare the choux.

For Coffee Pastry Cream (1/2 Batch) : Prepare the Vanilla Rum Pastry Cream leaving out the vanilla & the rum; whisk 1 tablespoon instant espresso powder into the milk/egg mixture when you return the

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saucepan back to the heat. Taste & add a bit more for a stronger coffee taste.

The Orange-Glazed Orange Cream-filled Choux in my cookbook Orange Appeal are the best cream puffs - one of the best treats I have ever created & eaten. If you have the book make them now!

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15/ Chocolate Royal Icing for Chocolate Éclairs

INGREDIENTS

2 cups (125 grams) Powdered/Icing/Confectioner’s Sugar, or more as needed
1/6 to ¼ cup (40 - 60 ml) boiling water
1 ounce (30 grams) unsweetened or very bittersweet chocolate (I used Lindt’s Dessert 99%)

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Gradually add enough of the boiling water to the powdered sugar, stirring, until the mixture is thick but smooth & spreadable. Chop the chocolate, add it to the still hot icing & stir (replace briefly over very low heat if needed) until the chocolate is melted & the

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icing is smooth. Allow it to cool just to spreading consistency then spread on the éclairs or dip the choux in the icing. The icing will firm slightly as it cools.

Tomorrow: Frangipane Éclairs!

Bon appétit!