Tag Archives: cream

Wondercat Bakery: Cream puffs?

15 Sep

The elves whipped up some cream puffs when Adam and Kalli came to dinner. Who knew you could turn up the gay on a cream puff?

Choux Puffs with Orange Crème Pâtissière, Vanilla Cream and a Chocolate Ganache flourish!


Buns

Pre-heat your oven to 200°C. Bring the water and butter to the boil in a saucepan, take off the heat and add the dry ingredients quickly then whack the pan back on the heat and and stir furiously with a wooden spoon. It will turn into a strange, smooth, shiny dough ball after a couple of minutes that quite frankly, turns my stomach…my head says yummy dough but my heart screams MELTED BABY! Take off the heat and beat that daemon baby glob with the wooden spoon until it is luke warm (and definitely dead, unable to climb from the pan and eat your face). Beat the eggs then stir them into the dough until it forms a nice smooth paste that no longer resembles plastic surgery off-cuts. Pipe into about 12 blobs on a lined backing tray, egg wash them if you feel the urge then pop them in the oven. After 15 minutes turn the oven down to 170°C, do not open the oven to peek (really, just don’t do it, you’ll end up with a tray of deflated breasts)! After another 30 minutes they should be golden and crisp. Stab each one with a sharp knife to release the tortured souls of the daemon babies (or steam, or perhaps both) turn the oven off and pop them back in to dry out whist you get on with creating the delightful, sweet innards.

Orange Crème Pâtissière

Mix the yolks, sugar, flours to a nice smooth paste in a large bowl (or jug, something with a spout is a good plan or you may cover the kitchen in sticky mess…I did). Heat the milk and orange zest in a pan until just beginning to boil. Pour the hot milk into the bowl of other things and whisk. Tip it all back into the pan (this is where a spout comes in very handy), heat and whisk until it is thick and unctuous…then stir in the orange juice. Set aside to cool.

Vanilla Crean

Split the vanilla pop and scrape the seeds into a bowl of double cream. Whisk slowly and add enough icing sugar until it is sweet enough for you. I haven’t included any measurements as there is nothing better than left-over sweetened cream to gorge on later (avoid the Arc of Shame).

Chocolate Ganache

Just melt the chocolate and stir in the cream. No measurements hear either for the same reason. You need a lot more cream than you do chocolate; not enough cream and you’ll get a solid (yet delicious) mess.

All that is left is assembly. Cut the buns in half, using star nozzles and piping bags fill the bottom with the crème pâtissière, top this with the vanilla cream, put the bun top back on, a flourish of chocolate ganache…et voila!

I topped with a sprinkle of chopped hazelnuts and served with some strawberries lightly cooked with the juice of the rest of the orange (waste not want not) and some sugar…I managed to resist adding edible glitter (barely) after all, how gay can these things be before they chassé off the plate?

I think everyone enjoyed them. Adam is smiling (but I did tell him to smile for the photo) and we all wolfed them down.

So that’s how you gay up a cream puff folks! Imagine what we could do with a long, thick éclair and a good squeeze of cream?