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Ok, so I decided to take a vacation also. Hey, I really needed it.
Last week I had a dinner party and had to do all the cooking. The menu consisted of a salad with pears and caramelized nuts and a gorgonzola dressing. Roasted sirloin and potatoes with a mustard and pickle sauce and a Bernaisse sauce, fancy... and the most important, the dessert. Caramel Cream Puffs!! Oh my, I've been making cream puffs and eclairs for a while now, and have the pate a choux down thank goodness. But, I had never tried caramel pastry cream, have always wanted too but just never got around to it. OMG!! Why did I wait so long??? I found this recipe, tweeked a little bit and got the creamiest caramel pastry cream I've ever tasted. Not too sweet, just a hint of caramel and very velvety! No need to say, the cream puffs were a big hit! All gone in seconds and not hard to make at all.
Pate a choux
1/2 cup butter or margarine
1 cup all purpose flour
4 eggs
Combine butter, 1 cup water and 1/8 tsp salt in a medium saucepan. Bring to boil. Add the flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that does not separate. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
This is your cream puff batter, you can drop by spoonfuls or use a pastry bag and make the puffs or eclairs.
Bake in a 400 degree oven for 30 to 35 minutes or until golden brown. Cool on a wire rack. Split puffs and remove any soft dough from inside. Fill with the Pastry Cream!! Yum.
I used a caramel glaze to top the puffs, I dipped them in caramelized sugar before I split them so they wouldn't crumble in my hands later.
Caramel pastry cream
1/4 cup cornstarch or flour (you can use either)
1/2 cup sugar
4 egg yolks
1 cup milk
1 cup heavy cream (this makes it much silkier)
2 tablespoons water
1/2 tsp vanilla
Add cornstarch and 1/4 cup sugar in a medium bowl and mix together well. Add the egg yolks and mix until paste is formed. Stir in 1/2 cup milk.
Place remaining 1/4 cup sugar and water in small heavy pot and stir to combine. Cook over medium heat, swirling pan but not stirring until sugar turns medium amber.
Carefully pour in remaining milk and heavy cream and stir until smooth.
Bring mixture to a simmer and then pour hot mixture over mixture in bowl whisking constantly.
Pour back into pan, cook over moderate heat stirring until smooth and thick.
Remove from heat, stir an additional minute, add the vanilla.
Transfer to a bowl, immediately cover with plastic wrap. Cool for at least 2 hours.
Last week I had a dinner party and had to do all the cooking. The menu consisted of a salad with pears and caramelized nuts and a gorgonzola dressing. Roasted sirloin and potatoes with a mustard and pickle sauce and a Bernaisse sauce, fancy... and the most important, the dessert. Caramel Cream Puffs!! Oh my, I've been making cream puffs and eclairs for a while now, and have the pate a choux down thank goodness. But, I had never tried caramel pastry cream, have always wanted too but just never got around to it. OMG!! Why did I wait so long??? I found this recipe, tweeked a little bit and got the creamiest caramel pastry cream I've ever tasted. Not too sweet, just a hint of caramel and very velvety! No need to say, the cream puffs were a big hit! All gone in seconds and not hard to make at all.
Pate a choux
1/2 cup butter or margarine
1 cup all purpose flour
4 eggs
Combine butter, 1 cup water and 1/8 tsp salt in a medium saucepan. Bring to boil. Add the flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that does not separate. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
This is your cream puff batter, you can drop by spoonfuls or use a pastry bag and make the puffs or eclairs.
Bake in a 400 degree oven for 30 to 35 minutes or until golden brown. Cool on a wire rack. Split puffs and remove any soft dough from inside. Fill with the Pastry Cream!! Yum.
I used a caramel glaze to top the puffs, I dipped them in caramelized sugar before I split them so they wouldn't crumble in my hands later.
Caramel pastry cream
1/4 cup cornstarch or flour (you can use either)
1/2 cup sugar
4 egg yolks
1 cup milk
1 cup heavy cream (this makes it much silkier)
2 tablespoons water
1/2 tsp vanilla
Add cornstarch and 1/4 cup sugar in a medium bowl and mix together well. Add the egg yolks and mix until paste is formed. Stir in 1/2 cup milk.
Place remaining 1/4 cup sugar and water in small heavy pot and stir to combine. Cook over medium heat, swirling pan but not stirring until sugar turns medium amber.
Carefully pour in remaining milk and heavy cream and stir until smooth.
Bring mixture to a simmer and then pour hot mixture over mixture in bowl whisking constantly.
Pour back into pan, cook over moderate heat stirring until smooth and thick.
Remove from heat, stir an additional minute, add the vanilla.
Transfer to a bowl, immediately cover with plastic wrap. Cool for at least 2 hours.
mmmmm....
ReplyDeleteesas imagenes hacen que se antoje todo... =P
pS: te esta quedando demasiado genial el blog!
Gracias Nancita! No pude haber hecho nada de esto sin vos verdad! Mil gracias por toda la ayuda.
ReplyDeleteThese look so great. I always love caramel!
ReplyDeleteThese look great I think I'll make them tonight!
ReplyDeleteoh yah lets eat some cream puffs
ReplyDelete