Cream Puffs with Espresso Pastry Cream
By Tested and Perfected in the Sur La Table Kitchen
Images
Serves
20 (2 1/2 inch) cream puffs
Ingredients
Pâte à choux:
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces
1 cup (8 ounces) water
1/4 teaspoon sea salt
1 cup (4 1/4 ounces) unbleached all-purpose flour
4 large eggs, plus 1 more as needed
1 large egg, lightly beaten, for egg wash
Espresso Pastry Cream:
2 cups whole milk
1/2 cup granulated sugar
2 teaspoons vanilla bean paste or extract
Pinch of kosher salt
2 tablespoons espresso powder
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into ½” cubes
Chocolate glaze:
1 cup chopped semi-sweet chocolate
1/2 cup heavy whipping cream
*Confectioners’ sugar, for dusting
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces
1 cup (8 ounces) water
1/4 teaspoon sea salt
1 cup (4 1/4 ounces) unbleached all-purpose flour
4 large eggs, plus 1 more as needed
1 large egg, lightly beaten, for egg wash
Espresso Pastry Cream:
2 cups whole milk
1/2 cup granulated sugar
2 teaspoons vanilla bean paste or extract
Pinch of kosher salt
2 tablespoons espresso powder
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into ½” cubes
Chocolate glaze:
1 cup chopped semi-sweet chocolate
1/2 cup heavy whipping cream
*Confectioners’ sugar, for dusting
Procedure
To a medium saucepan set over low heat, add butter, water, and salt. Cook, stirring from time to time with a wooden spoon, so the butter melts evenly. When the butter has melted, increase the heat and bring to a boil. Immediately remove the pan from the heat and add the flour all at once. Beat vigorously with the wooden spoon until the dough comes together in a mass around the spoon. Place the pan back over the medium heat and continue to cook, beating, for another minute or so to dry out the dough—the pan will have a thin film of dough on the bottom.
Immediately transfer the dough to the bowl of a stand mixer. Beat on medium speed for 1 minute to slightly cool the dough and develop the gluten. With the mixer on medium speed, add the eggs one at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. It should also pass the “string test:” place a bit of dough between your thumb and forefinger and pull them apart. The dough should form a stretchy string about 1 1/2 to 2 inches long. If the dough has not reached this stage, beat another egg and continue adding it, a little at a time, until the dough is finished. Preheat oven to 400°F and position two racks in the top and lower thirds of the oven. Line 2 rimmed baking sheets with parchment paper. Spoon the pâte à choux dough into a pastry bag fitted with a 1/2-inch plain tip. Pipe the dough into Pipe the dough into 1/2 to 3/4-inch-high circles to fill each template. To stop the flow of dough from the pastry bag and disconnect it from the piped dough, slice a lightly oiled paring knife across the opening of the tip.
Brush a light coating of egg wash over the tops of the piped dough with a silicone pastry brush, being careful that the egg does not drip down the sides (it will glue the puffs to the parchment). You will not use all the egg. Bake both sheets of the puffs for 20 minutes, then reduce the oven temperature to 350°F, switch the sheets between the racks, rotate the pans from front to back, and bake for 20 minutes longer. Reduce the temperature again, to 300°F, and bake 10 to 15 minutes longer (to dry out the interior). The puffs should be a deep golden brown, with no bubbling moisture visible around the sides. Transfer to a rack to cool. Transfer to a rack to cool completely.
To prepare the espresso pastry cream: To a medium saucepan set over medium heat add milk, 1/4 cup sugar, vanilla, and salt. Heat until the mixture comes to a simmer. Add espresso powder and whisk to combine. To a medium bowl add egg yolks, cornstarch, and remaining 1/4 cup sugar whisk until well blended and smooth. Pour about 1/2 cup of the hot milk into the yolk mixture, whisking constantly to temper the yolks, then slowly pour the yolk mixture back into the hot milk, constantly stirring. Heat the mixture, whisking constantly to prevent the cornstarch from lumping, until it reaches a boil. Continue to cook and whisk for another minute, until the pastry cream is very thick. Remove from the heat, add the butter and stir until combined. Strain the pastry cream through a fine-mesh strainer set over a medium bowl to remove any lumps or tiny bits of yolk. Press a piece of plastic wrap directly onto the surface of the pastry cream, then set the bowl into the bowl of ice water. Once the pastry cream has completely cooled, use or store in the refrigerator until needed.
To prepare the chocolate glaze: Place chocolate in a small heatproof bowl. To a small saucepan set over medium heat, add cream and bring to a simmer. Pour cream over chocolate and allow to stand for a minute. Using a silicone spatula, stir chocolate and cream together until thoroughly combined and smooth.
To as
Immediately transfer the dough to the bowl of a stand mixer. Beat on medium speed for 1 minute to slightly cool the dough and develop the gluten. With the mixer on medium speed, add the eggs one at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. It should also pass the “string test:” place a bit of dough between your thumb and forefinger and pull them apart. The dough should form a stretchy string about 1 1/2 to 2 inches long. If the dough has not reached this stage, beat another egg and continue adding it, a little at a time, until the dough is finished. Preheat oven to 400°F and position two racks in the top and lower thirds of the oven. Line 2 rimmed baking sheets with parchment paper. Spoon the pâte à choux dough into a pastry bag fitted with a 1/2-inch plain tip. Pipe the dough into Pipe the dough into 1/2 to 3/4-inch-high circles to fill each template. To stop the flow of dough from the pastry bag and disconnect it from the piped dough, slice a lightly oiled paring knife across the opening of the tip.
Brush a light coating of egg wash over the tops of the piped dough with a silicone pastry brush, being careful that the egg does not drip down the sides (it will glue the puffs to the parchment). You will not use all the egg. Bake both sheets of the puffs for 20 minutes, then reduce the oven temperature to 350°F, switch the sheets between the racks, rotate the pans from front to back, and bake for 20 minutes longer. Reduce the temperature again, to 300°F, and bake 10 to 15 minutes longer (to dry out the interior). The puffs should be a deep golden brown, with no bubbling moisture visible around the sides. Transfer to a rack to cool. Transfer to a rack to cool completely.
To prepare the espresso pastry cream: To a medium saucepan set over medium heat add milk, 1/4 cup sugar, vanilla, and salt. Heat until the mixture comes to a simmer. Add espresso powder and whisk to combine. To a medium bowl add egg yolks, cornstarch, and remaining 1/4 cup sugar whisk until well blended and smooth. Pour about 1/2 cup of the hot milk into the yolk mixture, whisking constantly to temper the yolks, then slowly pour the yolk mixture back into the hot milk, constantly stirring. Heat the mixture, whisking constantly to prevent the cornstarch from lumping, until it reaches a boil. Continue to cook and whisk for another minute, until the pastry cream is very thick. Remove from the heat, add the butter and stir until combined. Strain the pastry cream through a fine-mesh strainer set over a medium bowl to remove any lumps or tiny bits of yolk. Press a piece of plastic wrap directly onto the surface of the pastry cream, then set the bowl into the bowl of ice water. Once the pastry cream has completely cooled, use or store in the refrigerator until needed.
To prepare the chocolate glaze: Place chocolate in a small heatproof bowl. To a small saucepan set over medium heat, add cream and bring to a simmer. Pour cream over chocolate and allow to stand for a minute. Using a silicone spatula, stir chocolate and cream together until thoroughly combined and smooth.
To as
Cream Puffs with Espresso Pastry Cream
By Tested and Perfected in the Sur La Table Kitchen
Serves
20 (2 1/2 inch) cream puffs
Ingredients
Pâte à choux:
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces
1 cup (8 ounces) water
1/4 teaspoon sea salt
1 cup (4 1/4 ounces) unbleached all-purpose flour
4 large eggs, plus 1 more as needed
1 large egg, lightly beaten, for egg wash
Espresso Pastry Cream:
2 cups whole milk
1/2 cup granulated sugar
2 teaspoons vanilla bean paste or extract
Pinch of kosher salt
2 tablespoons espresso powder
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into ½” cubes
Chocolate glaze:
1 cup chopped semi-sweet chocolate
1/2 cup heavy whipping cream
*Confectioners’ sugar, for dusting
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces
1 cup (8 ounces) water
1/4 teaspoon sea salt
1 cup (4 1/4 ounces) unbleached all-purpose flour
4 large eggs, plus 1 more as needed
1 large egg, lightly beaten, for egg wash
Espresso Pastry Cream:
2 cups whole milk
1/2 cup granulated sugar
2 teaspoons vanilla bean paste or extract
Pinch of kosher salt
2 tablespoons espresso powder
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into ½” cubes
Chocolate glaze:
1 cup chopped semi-sweet chocolate
1/2 cup heavy whipping cream
*Confectioners’ sugar, for dusting
Procedure
To a medium saucepan set over low heat, add butter, water, and salt. Cook, stirring from time to time with a wooden spoon, so the butter melts evenly. When the butter has melted, increase the heat and bring to a boil. Immediately remove the pan from the heat and add the flour all at once. Beat vigorously with the wooden spoon until the dough comes together in a mass around the spoon. Place the pan back over the medium heat and continue to cook, beating, for another minute or so to dry out the dough—the pan will have a thin film of dough on the bottom.
Immediately transfer the dough to the bowl of a stand mixer. Beat on medium speed for 1 minute to slightly cool the dough and develop the gluten. With the mixer on medium speed, add the eggs one at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. It should also pass the “string test:” place a bit of dough between your thumb and forefinger and pull them apart. The dough should form a stretchy string about 1 1/2 to 2 inches long. If the dough has not reached this stage, beat another egg and continue adding it, a little at a time, until the dough is finished. Preheat oven to 400°F and position two racks in the top and lower thirds of the oven. Line 2 rimmed baking sheets with parchment paper. Spoon the pâte à choux dough into a pastry bag fitted with a 1/2-inch plain tip. Pipe the dough into Pipe the dough into 1/2 to 3/4-inch-high circles to fill each template. To stop the flow of dough from the pastry bag and disconnect it from the piped dough, slice a lightly oiled paring knife across the opening of the tip.
Brush a light coating of egg wash over the tops of the piped dough with a silicone pastry brush, being careful that the egg does not drip down the sides (it will glue the puffs to the parchment). You will not use all the egg. Bake both sheets of the puffs for 20 minutes, then reduce the oven temperature to 350°F, switch the sheets between the racks, rotate the pans from front to back, and bake for 20 minutes longer. Reduce the temperature again, to 300°F, and bake 10 to 15 minutes longer (to dry out the interior). The puffs should be a deep golden brown, with no bubbling moisture visible around the sides. Transfer to a rack to cool. Transfer to a rack to cool completely.
To prepare the espresso pastry cream: To a medium saucepan set over medium heat add milk, 1/4 cup sugar, vanilla, and salt. Heat until the mixture comes to a simmer. Add espresso powder and whisk to combine. To a medium bowl add egg yolks, cornstarch, and remaining 1/4 cup sugar whisk until well blended and smooth. Pour about 1/2 cup of the hot milk into the yolk mixture, whisking constantly to temper the yolks, then slowly pour the yolk mixture back into the hot milk, constantly stirring. Heat the mixture, whisking constantly to prevent the cornstarch from lumping, until it reaches a boil. Continue to cook and whisk for another minute, until the pastry cream is very thick. Remove from the heat, add the butter and stir until combined. Strain the pastry cream through a fine-mesh strainer set over a medium bowl to remove any lumps or tiny bits of yolk. Press a piece of plastic wrap directly onto the surface of the pastry cream, then set the bowl into the bowl of ice water. Once the pastry cream has completely cooled, use or store in the refrigerator until needed.
To prepare the chocolate glaze: Place chocolate in a small heatproof bowl. To a small saucepan set over medium heat, add cream and bring to a simmer. Pour cream over chocolate and allow to stand for a minute. Using a silicone spatula, stir chocolate and cream together until thoroughly combined and smooth.
To as
Immediately transfer the dough to the bowl of a stand mixer. Beat on medium speed for 1 minute to slightly cool the dough and develop the gluten. With the mixer on medium speed, add the eggs one at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. It should also pass the “string test:” place a bit of dough between your thumb and forefinger and pull them apart. The dough should form a stretchy string about 1 1/2 to 2 inches long. If the dough has not reached this stage, beat another egg and continue adding it, a little at a time, until the dough is finished. Preheat oven to 400°F and position two racks in the top and lower thirds of the oven. Line 2 rimmed baking sheets with parchment paper. Spoon the pâte à choux dough into a pastry bag fitted with a 1/2-inch plain tip. Pipe the dough into Pipe the dough into 1/2 to 3/4-inch-high circles to fill each template. To stop the flow of dough from the pastry bag and disconnect it from the piped dough, slice a lightly oiled paring knife across the opening of the tip.
Brush a light coating of egg wash over the tops of the piped dough with a silicone pastry brush, being careful that the egg does not drip down the sides (it will glue the puffs to the parchment). You will not use all the egg. Bake both sheets of the puffs for 20 minutes, then reduce the oven temperature to 350°F, switch the sheets between the racks, rotate the pans from front to back, and bake for 20 minutes longer. Reduce the temperature again, to 300°F, and bake 10 to 15 minutes longer (to dry out the interior). The puffs should be a deep golden brown, with no bubbling moisture visible around the sides. Transfer to a rack to cool. Transfer to a rack to cool completely.
To prepare the espresso pastry cream: To a medium saucepan set over medium heat add milk, 1/4 cup sugar, vanilla, and salt. Heat until the mixture comes to a simmer. Add espresso powder and whisk to combine. To a medium bowl add egg yolks, cornstarch, and remaining 1/4 cup sugar whisk until well blended and smooth. Pour about 1/2 cup of the hot milk into the yolk mixture, whisking constantly to temper the yolks, then slowly pour the yolk mixture back into the hot milk, constantly stirring. Heat the mixture, whisking constantly to prevent the cornstarch from lumping, until it reaches a boil. Continue to cook and whisk for another minute, until the pastry cream is very thick. Remove from the heat, add the butter and stir until combined. Strain the pastry cream through a fine-mesh strainer set over a medium bowl to remove any lumps or tiny bits of yolk. Press a piece of plastic wrap directly onto the surface of the pastry cream, then set the bowl into the bowl of ice water. Once the pastry cream has completely cooled, use or store in the refrigerator until needed.
To prepare the chocolate glaze: Place chocolate in a small heatproof bowl. To a small saucepan set over medium heat, add cream and bring to a simmer. Pour cream over chocolate and allow to stand for a minute. Using a silicone spatula, stir chocolate and cream together until thoroughly combined and smooth.
To as
