The student, Mr. HRITHIK BCTCA 2nd sem is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.
Ingredients:
For the Choux:
- 400 ml Water
- 300 ml Unsalted butter
- 5 gms Kosher salt
- 5 gms Granulated sugar
- 500 gms Refined flour
- 10 to 11 Large eggs, at room temperature
For the Vanilla Pastry Cream:
- 4 large egg yolks, at room temperature
- 3 tablespoons corn starch
- 1/4 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2 cups whole milk
- 1/2 cup granulated sugar
- 5 tablespoons unsalted butter
For the Caramel:
- 3 cups granulated sugar
- 1/2 cup water
Method:
- Start the dessert off by making the pastry cream first. Create the pastry cream by first warming the milk in a medium saucepan over medium-low heat until it’s hot, but not boiling.
- Meanwhile, whisk the egg, egg yolk, and sugar together until thick and pale. Add the corn starch and flour, and whisk again to combine. Pour 1/4 cup milk into the egg batter and whisk vigorously to combine. Slowly add the rest of the milk, continuing to whisk the mixture as you do.
- Pour the mixture back into the saucepan, and continue to heat this mixture over medium-low heat. Whisk the entire time, and after about 5 to 7 minutes, you should see the cream really thicken up into a pudding-like consistency.
- Take the cream off the heat. Add in the vanilla extract and whisk to combine. Place a sheet of plastic wrap directly onto the pastry cream to prevent a filmy layer from forming. Refrigerate the pastry cream until chilled.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
- To create the pastry puffs, begin by heating the butter, water, sugar, and salt in a small saucepan over medium heat. Once the butter has melted and the mixture has come to a simmer, remove the saucepan from the heat.
- Add in the flour and stir with a wooden spoon. Move the saucepan back over to low heat and continue to stir the mixture until the flour is completely incorporated and the dough no longer sticks to the bottom or sides of the pan. Remove the pan from the heat and turn off the stove.
- Add in the eggs, stirring very well after each addition. You want to make sure each egg is mixed in well before adding another. The finished result should look like a thick paste.
- Transfer the pastry dough to a pastry bag fitted with a star tip or round tip and pipes the dough into small 1 inch mounds onto the prepared baking sheet.
- Bake the pastry puffs for 10 minutes at 425°F, then without opening the oven door, lower the heat to 375°F and bake the puffs for another 5 to 8 minutes, until the puffs are completely golden.
- Turn the oven off and leave the oven door slightly open. Let the puffs rest in the turned off oven for about 10 minutes. Then remove and transfer them to a wire cooling rack to cool completely.
- Take a small cake board, or create a round 5 to 6 inch cardboard shape and line it with parchment paper. Temporarily set aside.
- Once the pastry puffs are cooled, fill a pastry bag with the chilled pastry cream. Poke the bottom of each pastry puff with your pastry tip to create a small hole. Insert the pastry cream into the puff through this hole. Repeat for all the pastry puffs.