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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 F. | 2. Butter and flour a large baking sheet. | 3. To make the pastry puff: In a sauce pan, mix water, butter, salt, and the one half teaspoon of sugar and bring to a boil. | 4. As soon as it boils, remove the pan from the heat and add the flour all at once. | 5. Using a rubber spatula, beat in the flour. | 6. Place the sauce pan over high heat and continue beating for 2 minutes. | 7. Remove from heat and scrape contents of pan into bowl. | 8. Add 4 eggs, 1 at a time, beating vigorously after each addition until smooth. | 9. Place the dough pastry in a bag with a one half inches plain tip. | 10. Pipe mounds 2 inches in diameter and 3 inches apart onto the baking sheet. | 11. You should have 16-20 mounds. | 12. In a bowl, beat the remaining egg until well blended. | 13. Using a pastry brush, lightly brush each mound with beaten egg. | 14. Bake until the puffs are golden brown, or for 30 minutes, whichever comes first. | 15. Transfer the puffs to a rack and let cool completely. | 16. When the puffs are cool, slice off the top one third of each puff. | 17. Reserve the tops. | 18. To make the pastry cream…. | 19. In heavy saucepan over medium heat, combine one and a half cups of the milk, cream and sugar and bring almost to a boil, whisking once or twice to dissolve the sugar. | 20. Meanwhile, place the cornstarch in a small bowl and add one half cup of the milk, stirring to dissolve the cornstarch. | 21. Add remaining milk, the whole egg, egg yolk, and vanilla. | 22. Whisk together until smooth. | 23. When the hot milk mixture is about to boil, pour in the cornstarch mixture, whisking continuously until completely blended. | 24. Continue to heat the mixture, whisking constantly, until it boils and thickens to the consistency of custard pudding. | 25. Remove from the heat, pour into a bowl and press a piece of plastic wrap directly into the surface to prevent skin forming. | 26. Let cool completely before using. | 27. Spread desired amount of pastry crème onto the bottom half of each pastry puff. | 28. Replace top one-third of pastry puff. | 29. Bon appetite! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
butter	2 1/2	ounces	cut	403.9875	18.5622	12.6228	34.02
salt	1/4	teaspoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
flour	3/4	cup	sifted	273.42	20.1096	23.8203	13.0095
egg	5			357.5	1.8	31.4	23.775
milk	2 1/4	cups		334.89	26.2422	17.2935	17.9523
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
sugar	3/4	cup		9.177	2.2954	0.0	0.0
cornstarch	5	tablespoons		152.4	36.508	0.10400000000000001	0.02
egg	1			357.5	1.8	31.4	23.775
egg yolk	1			54.74	0.6103	2.6962	4.5118
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.