Choux Pastry with Vanilla Bean Pastry Cream
September 14, 2011 § 11 Comments
If you’ve read my last post, you might know I have tons of egg yolks in the fridge from all my macaron attempts. I didn’t want to waste them so while doing some reading (reading a cookbook of course…) I came across the perfect recipe. Vanilla pastry cream from my Sugarbaby cookbook. 6 yolks needed, CHECK! I made the choux pastry from the same book and together they were delicious!
Recipe (adapted from Sugarbaby):
Vanilla Bean Pastry Cream
- 6 egg yolks
- 1/2 c sugar
- 4 tbsp cornstarch
- 1 tsp vanilla extract
- pinch of salt
- 1 c milk
- 1 c heavy cream
- 1 split vanilla bean
Beat eggs, sugar, cornstarch, vanilla, and salt until light and fluffy.
In a heavy saucier over medium-high heat, bring the milk,cream, and vanilla bean to a boil.
Take the vanilla bean out (save it for your vanilla sugar).
Carefully pour the hot mixture into the egg mixture. (very carefully and turn the mixer to low, but you will need to keep it mixing while pouring)
Scrape the bowl down and keep mixing for another minute.
Pour the mixture back into the same saucier (but cleaned).
Over medium-high heat, whisk the mixture until it gets thick like mayonnaise.. (it seems to happen all at once, so don’t stop mixing or step away)
Sieve the mixture into a bowl to make sure its completely smooth.
Cover with plastic wrap (touch wrap to the cream) and place in fridge until you’re ready to use.
- 1 c flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 c water
- 1 c milk
- 3/4 c butter
- 6 eggs (the recipe said 10, but you might need more or less, explained below)
Preheat oven to 425 degrees.
Whisk together the flour and salt.
In a saucepan over medium heat, bring the milk, water, and butter to a boil.
Reduce heat to medium-low and add flour all at once.
Immediately start stirring with a wooden spoon until mixture becomes a ball.
Transfer ball to a bowl and beat it (I used the wooden spoon by hand, the recipe said to use the stand mixer with the paddle attachement…too lazy to lug that thing out) to cool the paste a bit.
Add eggs one at a time making sure to fully incorporate each one before adding more. (The amount of eggs you need will vary, beat one at a time until you get a paste like consistency that holds it’s shape when piped.)
Transfer dough to a large pastry bag fitted with a large open tip (I used a large star tip).
Pipe onto parchment lined sheet pans. (I piped mine like you would a soft serve ice cream.)
Bake for 10 minutes.
Reduce the heat to 350 degrees and bake another 30 minutes.
Allow the pastries to cool before filling.
Transfer pastry cream into a pastry bag with a skinny round tip. Not too small so that it’s hard to squeeze out, but small enough so there isn’t a huge hole in your choux pastry.
Find a side of the choux pastry, insert the tip halfway and squeeze the pastry cream while slowly pulling out. You’ll feel the pastry getting heavier.