PASTRIES - CREAM PUFFS #2

Makes 24 cream puffs

2 large eggs plus 1 large egg white

5 tablespoons unsalted butter, cut into 10 pieces

2 tablespoons whole milk

6 tablespoons water

1 ½ teaspoons sugar

¼ teaspoon salt

½ cup (2 ½ ounces) unbleached all-purpose flour, sifted

Pastry Cream

Beat the eggs and egg white in a measuring cup or small bowl; you should have ½ cup (discard the excess or save it for something else).  Set aside.

Bring the butter, milk, water, sugar, and salt to a boil in a small saucepan over medium heat, stirring once or twice.  When the mixture reaches a full boil (the butter should be fully melted), immediately remove the saucepan from the heat and stir in the flour with a heatproof spatula or wooden spoon until combined and the mixture clears the sides of the pan.  Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand, and tiny beads of fat appear on the bottom of the saucepan, about 3 minutes (the paste should register 175 to 180 degrees on an instant-read thermometer).

Immediately transfer the mixture to a food processor and process with the feed tube open for 10 seconds to cool slightly.  With the machine running, gradually add the eggs in a steady stream.  When all the eggs have been added, scrape down the sides of the bowl, then process for 30 seconds until a smooth, thick, sticky paste forms.  (If not using immediately, transfer the paste to a medium bowl, press a sheet of plastic wrap that has been sprayed lightly with nonstick cooking spray directly on the surface, and store at room temperature for up to 2 hours.)

Adjust the oven rack to the middle position and heat the oven to 425F.  Spray a large baking sheet (18 x 12 inch) baking sheet with nonstick cooking spray and line with parchment paper; set the pan aside.

Fold down the top 3 or 4 inches of a large pastry bag fitted with a ½-inch plain tip to form a cuff.  Hold the bag open with one hand in the cuff and fill the bag with the paste.  Unfold the cuff, lay the bag on the work surface, and, using your hands or a bench scraper, push the paste toward the tip of the pastry bag.  Twist the top of the bag and pipe the paste into 1 ¼- to 1 ½-inch mounds on the prepared baking sheet, spacing them about 1 to 1 ¼ inches apart (you should be able to fit 24 mounds on the baking sheet).  Use the back of a teaspoon dipped in a bowl of cold water to even out the shape and smooth the surface of the piped mounds.

Bake 15 minutes (do not open the oven door), then reduce the oven temperature to 375F and continue to bake until golden brown and fairly firm (the puffs should not be soft and swishy), 8 to 10 minutes longer.  Remove the baking sheet from the oven.  With a paring knife, cut a ¾-inch slit into the side of each puff to release steam; return the puffs to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon.  Dry the puffs in the turned-off oven until the centers are just moist (not wet) and the puffs are crisp, about 45 minutes.  (Use a sharp paring knife to poke a hole through the bottom or sides to check the interior).  Transfer the puffs to a wire rack to cool.  (The cooled puffs can be stored at room temperature for up to 24 hours or frozen in a zipper-lock plastic bag for up to 1 month.  Before serving, crisp room temperature puffs in a 300F oven 5 to 8 minutes; crisp frozen puffs 8 to 10 minutes.)

When ready to serve, use the tip of a paring knife to make a small X in the side of each puff, about halfway between the top and bottom.  Fill a pastry bag fitted with a ¼-inch plain tip with the pastry cream and then pipe some pastry cream through the X in the side of each puff.  (Fill each puff until the pastry cream starts to ooze out the side).  Arrange the filled puffs on a serving platter.  Sift 1/3 cup confectioners’ sugar over the filled puffs.  Serve immediately.

From Baking Illustrated by The Editors of Cook’s Illustrated Magazine.