Choux A La Creme: Guest Bloggers Pull One From The Archives – Tartelette
Choux A La Creme: Guest Bloggers Pull One From The Archives
I asked Bailey and Tippy to keep you entertained this weekend since I am trying to catch up on work I could not get to during the couple of weeks I was under the weather. That’s what they came up with… Normal day in our household I may add! Bailey is eagerly acting up for the camera while Tippy looks at him with the “why mom? why?” look and ends up rolling over.
Thus…it’s one from the archives this weekend folks. I hate to do this but Cream Puffs are one of my favorite comfort “desserts” to make and eat when things are busy, stressed, stretched and sleep on the minimal side. Oh yes, I will always some time to make these… You can find the original post/story for these Strawberry Cream Puffs With Grand Manier Mousseline here but in the meantime here is the recipe again. I should be back on Monday or Tuesday, after you are good and tired of the pupps!
Choux with Grand Marnier Mousseline:
For the Choux:
85 gr all purpose flour
75 ml milk
65 gr butter
1 Tb sugar
1/8 tsp salt
Sift the flour and set aside. Heat the water, milk, butter and salt to a full rolling boil, so that the fat is not just floating on the top but is dispersed throughout the liquid. Stir the flour into the liquid with a heavy wooden spoon, adding it as fast as it can be absorbed. Avoid adding it all at once or it will form clumps. Cook, stirring constantly and breaking up the lumps if necessary, by pressing them against the side of the pan with the back of the spoon until the mixture comes away from the sides of the pan, about 2-3 minutes. Transfer the dough to a mixer bowl. Let the paste cool slightly so that the eggs will not cook when they are added. You can add and stir the eggs by hand but it requires some elbow grease. Mix in the eggs, one at a time, using the paddle attachment on low or medium speed. The dough should have the consistency of thick mayonnaise. Transfer the dough to a piping bag fitted with a large round tip (I use Ateco #809). Pipe big rounds on a parchment paper lined baking sheet,sprinkle them with pearl sugar and bake at 350F for 15 minutes. Remove from the oven and let cool. Split the choux in half.
For the Grand Marnier Mousseline:
zest of one orange
3 egg yolks
25 gr cornstarch
115 gr butter, cut into small chunks
30ml Grand Marnier
1 tsp gelatin and 1 TB water
120ml heavy cream
1-2 cups of fresh strawberries, sliced
Sprinkle the gelatin over the water. Let stand until ready to incorporate into the pastry cream. Bring the milk to a boil with the orange zest. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale. Slowly pour the milk over it: add with a small amount to temper the eggs and make sure all your ingredients incorporate smoothly and them continue to add the rest of the milk. Return the whole thing over medium heat and cook until thick for about 5-10 minutes. Remove from the heat and add the butter and the Grand Marnier. In a microwave, dissolve the gelatin for 15 seconds. Quickly mix into the pastry cream. Transfer to a bowl and cover with plastic wrap (make it touch the cream so it does not let a skin form on top) and refrigerate until cold.
Whip the cream to stiff peaks and gently fold it in the pastry cream. Pour into a piping bag and divide among the choux. arrange some strawberry slices over the cream and put the hats back on (the picture below makes me think of the Smurfs). Serve within the hour. If you plan to serve this later, assemble it at the last minute so the choux don’t get soggy.
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