JACOBSON CULINARY ARTS ACADEMY AT TARPON SPRINGS HIGHSCHOOL
PÂTE À CHOUX DOUGH (CREAM PUFF DOUGH) • ½ cup whole milk
• 6 Tablespoons unsalted butter cut into 1” pieces • 1 Tablespoon granulated sugar • 1 teaspoon kosher salt • 1 cup allpurpose flour • 6 large eggs, room temperature PASTRY CREAM (FILLING) • 2 cups whole milk • 4 Tablespoons unsalted butter cut into ½ inch pieces • ½ teaspoon kosher salt • ½ vanilla bean, split lengthwise, or substitute ½ Tablespoon of vanilla extract • 5 large egg yolks • ½ cup granulated sugar • ¼ cup cornstarch • Powdered sugar (for dusting)
as butter is melted, add flour all at
each egg before adding the next.
once and stir with a wooden spoon,
Dough will look broken at first, then
carefully at first to incorporate, then
homogenized. The final texture should
vigorously, until dough forms a single
be smooth, glossy, and somewhat
mass. Continue stirring, slapping
stretchy.
dough against sides of saucepan with PÂTE À CHOUX DOUGH (CREAM PUFF DOUGH) Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper. Heat milk, butter, granulated sugar, salt, and ½ cup water in a medium saucepan over medium, stirring occasionally to melt butter. As soon
14 MAY 2022
Spoon dough into prepared pastry
spoon, until dough leaves a thick film
bag. Holding bag at an angle so the
on bottom of pan and pulls away from
tip is just touching prepared bak-
sides, about 3 minutes (the important
ing sheet on one side, gently start to
thing here is to cook the flour and dry
squeeze out dough. Without moving
out the dough). Transfer to a medium
the tip (this will help you make a per-
bowl and let rest 3 minutes.
fect circle), pipe dough until you have
Using a wooden spoon, mix 5
a 1½” round (you can trace circles on
eggs into dough one at a time, mak-
the back of the parchment for extra
ing sure to completely incorporate
accuracy). Repeat, staggering rounds
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