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Cream Puffs

Chef Paul Vocadlo,
Bistro Dansk

This divine wonder tastes just as good as it looks, thanks to a refined balance of fresh and rich flavours, with dense and light textures.

Puff Pastry Shell
2 cups water
3/4 cup unsalted butter
1 cup all purpose flour
1 cup eggs

1 Tbsp vanilla
5 cups milk
10 egg yolks
1 cup sugar
3/4 cup cornstarch
2 cups whipping cream

Chocolate Topping
1 cup icing sugar
3 Tbsp (heaping) cocoa powder
1/3 cup water

1 cup fresh raspberries or strawberries

Puff Pastry Shell
1. In a pot over high heat boil water and butter until butter dissolves. Reduce heat to medium.
2. Whisk in flour until texture is paste like. Slowly add eggs, mixing until well blended.
3. Preheat oven to 375°F.
4. Transfer mixture to pastry bag, squeeze a dozen equal mounds onto a cookie sheet spaced 2″ apart.

1. In a saucepan over medium heat warm 3/4 cup milk, yolks, cornstarch and sugar. In a second saucepan warm remaining milk.
2. While stirring gradually transfer the warm milk to the custard mixture until the custard thickens.
3. Remove custard form heat, refrigerate overnight.
4. Whip cream. Stir 4 Tbsp of whipped cream into custard. Reserve excess whipped cream.

Chocolate Topping
1. Whisk together ingredients until thoroughly combined and desired consistency, thin with water as needed.

1. Halve each pastry shell horizontally.
2. Fill each shell with cold custard. Use a pastry bag to pipe a layer of remaining whipped cream over custard.
3. Place replace tops of pastry shells. Drizzle with chocolate topping. Garnish with additional whipped cream and berries.
Yield 12 servings

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