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| Prepare Pate A Choux as instructed on that page. Preheat oven to 200C. Stir the dough well after it has rested for at least 15 to 30 minutes. Put some dough into a cake decorator and sqeaze onto a parchment lined cookie sheet into silver dollar sized solid heaps with a nice tip. The puffs should be about 1 1/4" apart. Place in the middle of the oven and bake until golden brown and dry. If there is any moisture to be seen, turn down the heat and let the puffs dry out. Cut a slit into the sides of puffs and fill with filling. Filling; Heat 1 1/4 C milk, heavy cream and sugar in a sauce pan. Stir to disolve sugar. When the mixture is scaled take off heat. Disolve corn starch into 1 C milk in a bowl. Make sure there are no lumps. Add 1 egg and 1 egg yolk to that bowl and mix well. Add to the scalded mixture in the saucepan and stir well. Return to heat on the lowest flame possible. Cook while stiring constantly with a soup spoon. Make sure the spoon drags on the bottom of the sauce pan while stirring throughout the cooking. The filling should be done when it's the concistance of custard pudding. It should be very thick with no lumps at all. If the stirring is stopped the filling will burn. Remove from heat immediately when the filling is very thick. Stir constantly for another 30 seconds after removed from heat. Place a piece of plastic wrap directly on top of the filling and let cool to room temperature then refrigerate. Chill for about an hour before filling puffs. Fill puffs generously using a teaspoon. Dust with powdered sugar and chill. NOTES; This filling may be used for cakes, pies, puffs, Eclaires and instead of whipped cream for serving. TIP #1; The plastic wrap is very important. It prevents the filling from crusting and lumping. TIP #2; The secret to perfect puffs is to let the Pate A Choux rest for at least 15 minutes before use. I personally give it about a half hour. Always remember to stir the dough well before using each time. |
| 1 Pate A Choux recipe Filling; 1 1/4 C milk 1/2 C heavy cream 1/2 C sugar ------------- 1 C milk 5 T corn starch 1 egg + 1 egg yolk 1 T vanilla Powdered sugar for dusting |