A few months ago I got to do all the food for a fun white pink and GOLD shimmering New Years shoot with my talented sister Chelsea Peterson Photography! I planned to share it all with you the week after Christmas, BUT my dad got sick and I spent a few weeks in a hospital with him instead. SO just BARELY in time for VALENTINES I have some pretty pink and gold desserts for you (links will show up below as I add the posts)!
And of course Cream Puff’s are PERFECT for a video tutorial! It’s the best way to see the pate a choux dough texture that you want. This video is both Cream Puffs and Eclairs – both made with the same dough (and chocolate pastry cream for the eclairs!)
The ones in the video are much smaller than the ones I made for this photoshoot. You can see how easy it is to personalize them! size, shape, etc.. On the Food Network Halloween Baking Championship doughnut episode Audrey used a pate a choux for her “intestine crullers” and in the last challenge I did – when I get sent home – Scott used a pate a choux to make his “zombie head” base! And of course a Croquembouche (I promise I’ll make one soon)
Pate a Choux - Cream Puffs
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup butter
- pinch salt
- 2 Tbsp granulated sugar
- 1 cup all-purpose flour
- 4 lrg eggs you may need an extra one
Stabilized Raspberry Whipped Cream
- 1 tsp unflavored gelatin powder
- 2 Tbsp cold water
- 2 C heavy whipping cream
- 1/3 C granulated sugar
- 1 tsp vanilla
- 1/2 C raspberries
pate a choux - Cream Puffs
- Preheat oven to 425 degrees.
- In medium saucepan, combine milk, water, butter, sugar and pinch of salt.
- Bring the mixture to a simmer over medium heat
- Add the flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for three minutes.
- pour into a mixer add while mixing on low add egg one at a time. Thoroughly mix between each addition. You may use more or less, your looking for a smooth glossy dough that when you plop some off the spatula it will leave a nice thin, smooth peak
- Use a large round tip pipe rounds onto parchment-covered baking sheets.
- any size - squeeze, fill in (don't move the piping bag in circles), stop squeezing and circle off to try to avoid points
- carefully brush with water or an egg wash to remove imperfections (water will eave the cream puffs normal looking, beaten egg will leave it glossy)
- Bake in 425 degree oven for ten minutes.
- Decrease heat to 350 degrees. Do not open the oven door. Bake for thirty minutes (depending on size check at 10 and 20).
- In the last 5 mins of baking pierce with a skewer or chopstick to allow steam to escape and dry the inside.
- Let cool.
Stabilized Raspberry Whipped Cream
- stir the gelatin into the cold water and let bloom 5 mins
- puree the raspberries and strain to get the seeds out
- stir in the whipping cream and beat with a mixer
- as it starts to thicken slowly add the sugar, then the vanilla
- Microwave the gelatin until melted, about 15 seconds
- set aside and let cool slightly
- Keep whipping the cream until it reaches soft peaks
- While beating slowly pour the gelatin into the cream
- Beat until you get stiff peaks (don't over beat)
- Cut open the cream puffs
- With a large closed star tip pip the stabilized whipped cream into each bottom
- Place tops back on
- sprinkle with powdered sugar
SO easier than you thought they could be, huh? And you can make so many different flavors of fillings! I will say this raspberry whipped cream was DIVINE! seriously I could just eat an entire batch of just the whipped cream myself! What would be your favorite flavor?
Pink and Gold Party