Lionesas de crema (Pasta choux)

Ingredienti

• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) water
• 1/2 cup (1 stick/115g) unsalted butter
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1 cup (140g) all-purpose flour
• 3-4 large eggs
• 1 1/2 cups (360 ml) heavy cream, cold
• 1/2 cup (55g) powdered sugar, plus more for garnish
• 2 teaspoons pure vanilla extract or one vanilla bean, split in half and scraped

Preparazione

1. 1

   Make the pate a choux: Preheat oven to 400°F/200°C. Line two sheet pans with parchment paper or silicone baking mats.

2. 2

   Place milk, water, butter, sugar, and salt into a medium-sized pot. Heat on medium heat until the butter is melted and the sugar and salt are dissolved, stirring occasionally. Add the flour all at once and mix with a large spoon until a dough paste is formed. Mix the dough ball with a large spoon against the bottom and sides of the pot for about a minute, which gently cooks the flour. You'll know it's done when the dough appears slightly dry and easily pulls away from the sides of the pot. Remove from heat and place dough into the bowl of an electric mixer fitted with the paddle attachment.*

3. 3

   Whisk the eggs together in a small bowl. Turn the mixer on medium speed and slowly and gradually add the eggs a bit at a time (about the amount of one egg). Allow the mixer to incorporate all the egg before adding more. When you have the amount of one egg left, add it bit by bit until the dough reaches a soft, shiny, pipeable consistency. I usually have about half an egg leftover, but it just depends on how much liquid evaporates when cooking the choux on the stovetop.

4. 4

   Place the dough into a piping bag fitted with a round tip with an opening about 1-cm in diameter (it can be slightly larger or smaller). Holding the piping bag at a 90-degree angle, pipe 1 1/2-2-inch mounds 3 inches apart using even pressure. Do not start and stop as you pipe. To remove the pointy tails when you lift up the bag, wet your finger and gently press them down before baking.

5. 5

   Bake for 15 minutes then, keeping the cream puffs in the oven, lower the temperature to 350°F/175°C for 12-15 minutes, until the cream puffs are golden brown on top. Do not open the oven as they bake. Once fully baked, remove cream puffs from the oven and allow to cool completely on a cooling rack before filling.

6. 6

   To make the Chantilly cream: Using a mixer fitted with the whisk attachment or using a handheld mixer, whisk heavy cream, sugar, and vanilla on medium speed until medium peaks form.

7. 7

   Fill the cream puffs: Use a sharp knife to poke a hole in the bottom of each cream puff. Fill a pastry bag with Chantilly cream and deposit into each cream puff through the hole. Alternatively, slice the cream puffs horizontally and pipe Chantilly cream into the base of the bottom half. Place the top half on top of the cream so it resembles a mini sandwich. Dust cream puffs with powdered sugar using a fine mesh strainer. Serve immediately.*