Crème patissiere vanilla & choux pastry
With Gillaume Nicoli
Time: 45 mins
In a pot, melt salt, sugar, water, milk, butter.
Have the weight of flower ready in a bowl as well as the eggs in a second bowl.
Remove the liquid from the stove and add the flour, mix quickly with a wooden spoon ( or plastic), put back to the stove and cook (or dry) for 2 min.
The bottom of the pot will start to burn a bit and it's normal.
Then add the eggs one by one and mix all the time quickly.
With a piping bag display the choux on a tray with backing paper
Put in the oven for 20 min with a heat of 200 degrees.
Creme Patissiere Vanilla
Time: 20 mins
2 egg yolk
20g corn flour
1 vanilla pod
Boil the milk, vanilla pod and half of the sugar.
In another bowl, mix second half of sugar with the corn flour, then add the yolk and mix quickly.
When the milk mixture is boiled, put 1/3 of it into the sugar, cornflour and yolk mixture, mix and then remove it from the heat and add it into the pot.
Put back on the stove and with a whisk cook it for 2 min while boiling.
Then add the butter cut in small pieces, leave the butter melting then mix it and put to a dish cover with clean film and put in the fridge.
Once cooled put into the Choux pastry cases.
(TX: 30 June 2011)