‘Rendez-vous’ cream puffs

On 17 July 2016
[] Des gourmandises à déguster aux notes thé noir, fruits rouges et pamplemousse.

CRAQUELIN

Ingredients

50g butter
55g flour
55g brown sugar

Recipe

By hand, blend all the ingredients together into a dough ball. Between two sheets of baking paper, spread this pastry on 3mm of thickness, then place it in the deep freezer.

CHOUX PASTRY

Ingredients

100g butter
50ml milk
50ml water
1 tablespoon caster sugar
100g flour
3 eggs

Recipe

Melt the butter in the microwave. In a saucepan, heat up the milk, the water, the sugar and the melted butter at low heat until it boils. Remove the pan from the heat and pour the flour into it in only one go and stir in the whole vigorously with a whisk. Put back the saucepan on low heat for 1 minute to dry out the pastry. Pour the pastry into the mixer’s bowl. With the whisk, incorporate well a first egg to the pastry, then a second one, and the last one. The pastry is ready once it is very smooth and shiny. Preheat the oven to 347°F (175°C). With a pastry bag, make small heaps of pastry of 2 to 3 cm in diameter on a baking tray covered with baking paper. With pastry cutters, cut rounds of craquelin based on the size of your puffs and place them upon the small heaps of puff pastry. Put the whole into the oven for 20 to 25 minutes (do not in any case open the oven’s door while cooking, at the risk of making the puffs drop). Once the cooking is done, leave the puffs to cool down letting the oven’s door open.

PASTRY CREAM

Ingredients

500ml milk
1 vanilla pod
4 egg yolks
100g caster sugar
50g flour
7g flavored black tea ‘Rendez-vous

Recipe

In a saucepan, bring to the boil the milk with the ‘Rendez-vous’ tea and the split and scratched vanilla pod, stir in from time to time. In a bowl, beat the egg yolks and sugar until pale and creamy. Incorporate the flour to it. Filter the milk, and add it in several times to the bowl containing the ‘eggs-sugar-flour’ blend and mix well. Pour the whole into a saucepan and cook for 3 minutes while stirring in continuously. Put the cream in a bowl, whisk it a little in order to cool it down, put a plastic wrap on the bowl and leave it in a cool place.

ASSEMBLING

Underneath the puffs, with a knife, mark a small cross to pierce them. Fill a pastry bag with pastry cream and stuff the puffs, be careful not to fill them too much in order for them not to burst. Leave them in the fridge and enjoy them during the 2-3 following days.