I can hardly believe that Thanksgiving is next week! The fall season has been a whirlwind for our family. Matthew and I recently returned from a fantastic 10 day trip to France and Belgium. We struck a nice balance of relaxation and fun sightseeing activities. Highlights included a chocolate and beer tour in Brussels and tickets to the ballet at the Paris Opera! It seemed as though our vacation was over before we knew it, and then it was back to reality. That reality meant adjusting back to our time zone, recovering from a cold for Matthew, and both of us attending conferences out of state. Whew. It feels like we’re finally settled now!
Speaking of fall…I couldn’t be more excited that today marks our fall baking competition at work! I love brainstorming ideas and testing out new recipes. However, there is also a certain amount of pressure involved in a baking competition. I decided to think a little outside of the box with my dessert entry this year. Instead of going with the typical fall flavors of pumpkin or apples, I decided to try a LEMON dessert! I love lemon because it’s so light and refreshing.
So let’s talk about this lemon-inspired dessert. I decided to make miniature cream puffs and fill them with a mixture of lemon curd and whipped cream. I garnished them with lemon glaze and candied lemon. Cream puffs are made from a light pastry dough called pâte à choux. This dough is quite simple and contains only butter, water, flour, and eggs. There is no leavening agent, and instead the high moisture content creates steam during the baking process to puff the pastry. I really like this dough because it’s simple and you can fill it up with anything your heart desires. Since these buns are so versatile, I’m simply sharing the recipe for the choux pastry. After that, let your imagination guide the way!
How to Make Pâte à Choux
The Pastry Cookbook by Michel Roux
1/2 cup milk
1/2 cup water
8 tablespoons butter, diced
1/2 teaspoon salt
1 teaspoon sugar
1 cup all-purpose flour
4 medium eggs
Egg-wash (1 medium egg yolk mixed with 1 tablespoon milk)
Combine the milk, water, butter, salt, and sugar in a pan and set over low heat. Bring to a boil and immediately take the pan off the heat. Shower in the flour and mix with a wooden spoon until completely smooth. Return the pan to medium heat and stir continuously for about 1 minute to dry out the paste, and then tip it into a bowl. Add the eggs one at a time, beating with the wooden spoon. Once the eggs are all incorporated, the paste should be smooth and shiny with a thick ribbon consistency. It is now ready to use.
Place a rack in the middle of the oven and preheat to 350 degrees F. For small choux buns, put the paste into a pastry bag fitted with a 1/2 inch tip. Pipe small mounds in staggered rows onto a baking sheet lined with parchment paper or directly onto a greased baking sheet. Brush the choux with egg-wash and lightly mark the tops with the back of a fork. Bake for 15 to 20 minutes until the outside of the buns is dry and crisp but the inside is still soft. Cool on a wire rack.
Once buns are cooled use a pastry bag to fill the choux buns with your filling of choice. Feel free to be creative. Pudding, custard, whipped cream, and jam are all viable option depending on the flavor you want to achieve. If you’d like a chocolate topping, melt chocolate over a double boiler and dip buns in the chocolate to coat. Remove to a wire rack to cool.
Heather’s Helpful Hints
Cool the dough slightly before adding the eggs. If you add the eggs right away, the hot dough will cook them, thereby preventing the eggs from doing their puff job. Some bakers cool the dough in the pan off the heat, while others transfer the dough to a stand mixer and beat it on low speed for a minute or two to cool off.