Ciao 2017 issues AprilMay2017 | Page 19

INGREDIENTS Pâte à Choux 2 cups water 1 tsp salt 7 / 8 cup butter 1 Tbsp sugar 2 1 / 2 cups flour , sifted 9 large eggs Crème Pâtisserie 11 egg yolks 1 1 / 4 cup sugar ( divided ) 1 L whole milk 1 vanilla bean , split 2 / 3 cup corn starch 1 / 3 cup butter 1 / 2 cup cocoa powder
METHOD Pâte à Choux 1 . Heat the water , salt , butter and sugar in a saucepan . When the mixture boils , remove from heat and incorporate the sifted flour while stirring . Put back on low heat , stirring constantly , to dry the mixture until the dough stops sticking to the sides of the pan . 2 . Pour dough into a mixer fitted with the paddle attachment . Add the eggs gradually , while beating , until mixture comes together in a smooth dough . The dough is ready when it stretches between two fingers when pinched . inthekitchen
Religieuses
This fancy cream puff ’ s name means “ nun ”, inspired by their traditional habits . 3 . Fill a pastry bag with the dough and pipe 25 small and 25 large circles onto an ungreased baking pan . 4 . Cook at 320 ° F for approx 45 minutes . Crème Pâtisserie 1 . In a bowl , whip the egg yolks with half the sugar and the corn starch until lightened in colour . 2 . In a saucepan over medium heat , warm the remaining sugar , milk , and the vanilla bean .
3 . Once the milk boils , pour a small amount over the yolks to temper , then add both mixtures to the saucepan . 4 . Bring to a boil for 2 minutes . 5 . Let cool in the fridge for one hour . 6 . Mix in cocoa powder . To Assemble 1 . Fill a pastry bag with crème pâtisserie . Pierce the underside of each choux and insert tip of pastry bag . Fill the entirety of each with cream .
Yield 25 religieuses
ciao ! / apr / may / two thousand seventeen 17