Pate a choux is the foundation dough for eclairs, cream puffs, and gougeres (yummy cheese puffs). We learned how to make the pate a choux dough, pastry cream, and chocolate glaze.
I LOVE PASTRY CREAM.
Pastry cream is a cooked custard cream that is used to full eclairs and cream puffs. You can mix pastry cream with whipped cream to create a lighter filling. We scalded the milk with a vanilla bean, mixed the eggs and sugar mixture together, sifted in the corn starch into the egg mixture and then stirred the ingredients together, and Voila! Pastry Cream.
We filled our eclairs and cream puffs with the pastry cream and dipped it into Jennifer's delicious chocolate glaze. I plan to practice the pate a choux using gruyere or swiss to make gougeres.
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