The pâte à choux was straight-forward to prepare. After boiling the liquids and stirring in the flour, I let the mixture cool ever so slightly before beating in the eggs. Then, I piped a large ring, per Dorie’s instructions, with just enough left over to make four small cream puffs. They were all baked together, following the recipe instructions, and came out perfectly puffed and golden brown. When the ring was cool, I sliced it in half and filled it with the chocolate pastry cream, then reassembled it before spreading on the chocolate glaze. Truly an easy dessert!
For the pastry cream, I use a simple approach. I mix all the dry ingredients in a saucepan (sugar, cornstarch, and salt), then add the eggs, beating thoroughly. Slowly, I stir in the cold milk until everything is mixed together. Then, I place it on medium heat, stirring constantly, until the mixture is nice and thick. At this point, I add the butter, which has been cut into pieces, stirring until it is all incorporated. For the chocolate version, I stir in bittersweet chocolate that I have chopped into small pieces, so that it melts instantly. After transferring the pastry cream to a bowl, I place plastic wrap directly on top of it and refrigerate it. I use this method for pastry cream, puddings, crème anglaise, etc. One pan, easy to do, never fails. It can also be strained to make it velvety smooth.
Enjoy looking at all the delicious variations over at the Tuesdays with Dorie blog site.