Baby Cream Puffs w/ Gold Dust
Ingredients
Dough
- 2 sticks Butter
- 2 cups Water
- 1 tsp Salt
- 2 cups Flour
- 4 Eggs
- 1 tbsp Pure Vanilla Extract
Crème Anglaise
- 1 qt Heavy Cream
- 2 cups Whole Milk
- 1 cup Sugar
- 1 tbsp Pure Vanilla Extract
- 6 Egg Yolks
Pastry Cream
- 2 cups Chilled Crème Anglaise
- 2 cups Whipped Cream
Instructions
Dough
- Make the dough (pâte à choux) by melting Butter, Water and Salt in a saucepan. Bring to a boil and add Flour. Whisk until dough is formed.
- Remove from heat and beat in Eggs (quickly but one at a time) and Pure Vanilla Extract.
- Dough should be shiny and a little sticky. Place dough in pastry bag fitted with large star tip. On parchment paper form small puffs. Bake these puff pastry rounds in 400℉ oven for 10-15 minutes or until lightly golden. Let them cool.
Crème Anglaise
- Whisk together Heavy Cream, Whole Milk, Sugar, Pure Vanilla Extract and Egg Yolks.
- Place in top of double boiler over boiling water. Heat until mixture thickens and coats the back of a wooden spoon - about 10-12 minutes.
- Pour mixture through a fine strainer. Cover and refrigerate until chilled - preferably overnight. (This is the perfect dessert sauce for cakes and berries.)
Pastry Cream
- Blend together Chilled crème anglaise and whipped cream (beat to stiff peak state - careful not to over beat or you'll make butter).
- Chill pastry cream mixture for one hour before assembling.
Assembly
- To fill put pastry cream in a pastry bag with a pointy tip with round opening. Insert tip into cooled puff and fill. Dust with powdered sugar and for this festive occasion, a touch of baking gold powder or a piece of gold foil.
