Recipe by Theresa M. Burke, DVM, Upper Arlington, Ohio
First place, EGGstra (Éclair or Cream Puff), 2017
Baking temperature: 375 degrees
Baking time: 25-30 minutes
Yield: 28 small
Ingredients
Puff:
- 1 c water
- ½ c butter, cut into cubes
- ½ t salt
- 1 t granulated sugar
- 1 c all-purpose flour
- 4 large eggs
- 1 egg, whisked, for egg wash
Pastry Cream:
- ½ c granulated sugar
- ¼ c corn starch
- Pinch of salt
- 2 c whole milk
- 4 egg yolks
- 2 T butter, cut into cubes
- 1 t vanilla extract
- 1 c powdered sugar
Instructions
- In a medium stock pan warm water over medium heat, add butter to melt
- Add salt and granulated sugar and mix with wooden spoon mixing to low boil. Add flour continually mixing about 2-3 minutes with wooden spoon until it starts to leave a flour film on the bottom of the pot or pulls away from sides
- Transfer paste-like mixture from pot to a medium-sized mixing bowl allowing to cool slightly, about 3 minutes
- Blend one egg at a time into the mixture. Dough is ready when it appears sticky, not slick. Dough should be stiff enough to hold a peak when removing the spoon
- Transfer dough to a pastry bag fitted with a 5/8” tip
- Pipe out dough into 1 1/2” circles on a parchment lined cookie sheet, carful to swirl or spin the tip so as not to create a peak. If needed, wet finger and pat peak down
- Brush tops of dough with whipped egg wash
- Bake in preheated oven for 25-30 minutes
- Cool completely. Using a small paring knife, cut a small slit in the bottom of each puff
Pastry Cream:
- In another medium sauce pan, add sugar and corn starch. Whisk until well blended. Add pinch of salt
- In another bowl whisk milk and egg yolks until evenly incorporated
- Continuing to whisk, add milk/egg mixture to the corn starch mixture over medium heat
- Add butter and continue to whisk over medium heat, bringing to a boil, until butter is melted and cream starts to thicken. Add vanilla and continue whisking for 1 minute
- Strain cream through a fine mesh sieve into a medium mixing bowl
- Cover cream in bowl with plastic wrap with wrap laying directly on cream. Chill in refrigerator for approximately 2 hours, until firm
- Place cream in pastry bag fitted with small tip (1/4”) and pipe cream into each puff through the slit
Place powdered sugar in a wire sieve and sprinkle tops of each puff