Pastry Essentials | How to Make Pâte à Choux and Pastry Cream (Cream Puff)

1. Introduction: Hi everyone, my name is Lily on normal professional pastry shop. And today we're going to continue to learn some of the basics of French pastry. The pastry cream and patho shrew, which is often called cream puff or show clam. These are fundamental French pastry school that are versus how I use the many applications. We often see pastry cream that you're seeing through carries c, Claire's cakes and they can be made into many different flavors. Patho shoe can be made into E clues, polygynous shrew, cat, and even savory snacks. By the end of this class, you will have learned to their friend cream puff one pop with Elman pieces and another was crackling filled with vanilla and chocolate pins from cream. In this class we're going to focus on good technique and the attention to detail so you can achieve professional results even at home, our classes informative for both beginners and professional pastry chefs. So let's get started. 2. Pate a choux: preparation: Let's start by preparing some tools that we're gonna use later. Here's a baking tray and I have a so appalling map here. You can see there's hosing this mat. This helps the puff pastries rise evenly. But if you don't have this trade-off minute, you tell also bake directly on the tree. I'm going to start making flour and the rain so I know exactly where to a pipe. My true, if you're very experienced with Bayesian pie p, you can skip this step. But I find this very helpful to visualize where you're going to pipe. I just dip the brain. Then lightly packed them to make them the size of the rain depends on how big you want your puff pastry 2B. And it just serves us a guide. So it doesn't have to be very exact. What we're doing here is alternating roles. So I do Tool pastry here and one in the center. This way it can be based more evenly, allows better airflow. Now I'm going to prepare my piping bag. Here I have a plastic piping bag. Number 12 tip and the cop to hold it. And just going to put it inside the bag. Caught the ball to centimeter app. Make sure you throw this tip away so it doesn't fly into your phone. And I'm going to push the tip all the way out and put inside a tube like this, so our shoe doesn't come out when we put a there. And finally, I'm going to use this top term, crop, this died. 3. Pate a choux: making the dough: Now our ingredients, since we're going to cook our DOT, we have water, salt, sugar, small penn. Make sure you cut your butter into smaller pieces so it's easier to Mellon later. And we have flour, eggs. Egg we're using as room temperature and the quantity of the egg is just approximation as we're going to adjust how much egg we're going to use base on the constancy of the DOE. Suburbs were going to sift the flour baking paper. Before we start using the tool. Here I have a gas burner. So we're going to start by melting the butter at low heat and turning their C2 medium high until it boils. And I'm going to use a horse multilateral makes later if you don't have these kinda of spatially now you can also use it within the school. I'm going to start with low heat. Melting the butter First is very important because you don't want your liquid till the point when Charles soft butter it and then you would equate, would just be evaporating. Butto waltz. I'm going to give it a little stir to help the butter melt. Now that the butter have melted, i'm going to occur in the heat to medium high. And we can't see here it has come to a full boil. I'm gonna turn the heat off. We're going to add the flour in one goal. As there was this faster. Ok. Ensure that the flower is Bodhi me. And we're gonna cook it up further in the stove with medium heat. Keeps them until you get a film on the bottom of the patent will show you a constantly staring and partial co-create numerically. Turn off the heat. Because as we can see here, there's a film on the bottom of this pot. This is an indication to stop. Now I'm going to transfer that though into clean bowl. Starting by adding 1 third of the egg. And tried to incorporate that, I guess fast as you could. So when the egg spoonful remakes. Second, third, when you first add the egg OB on, a little bit harder to incorporate, you can speed up the process by having the dough ligase. Instead often makes images like that. I find tidying it easy. Login then do staring. We're going to check the consistency of the DOE by lifting spectrum. How much you end up adding to the though depends on how much you cook the dough and how obviously are beneath your flower is. So the egg is always approximate and you have to make sure that you're keeping your eye on the consistency of the dough and know what you're looking for, which is a triangle. Here. I have the cook though. And what we're going to use low speed for the entire process of mixing. Same us how we did previously. We're going to add the Aggies ages, where we'll adjust exactly how much we're going to use toward the end. And I'm adding 1 third. We can see that the dough is coming together. Scrape the ball at, at Alvin toy, ensure that everything has been makes the evenly. And since I guess incorporated, I'm going to add a second third of the night. And if you're not sure about whether we've reached the end Z, we can check by holding it up. So here I've also reach a triangle, but as you can see, it's not exactly smooth on the side, so we'll need just a little bit more egg. So as we can see here, I managed to pull APA very clean triangle. This is a good consistency and we can stop audio eggs. I put my dough in the pastry bag. And now we can lift the pastry bag and push the bow down. And as we can see here, there's more those dots on the top. So here's a little trick where you can scrape it clean. I'm gonna use a scraper and push the dough down. While we're making pastry. While we always have to keep in mind is to try to keep everything neat and clean. Som and all steps like those really helps. Here's our previously smarts trend. So what I like to do is to T piping and not live my 4. Pate a choux: almond topping: Finally our decoration, I'm gonna first spring coal with some sugar and then decorate with some element pieces. I'm sprinkling a very evenly air I'll sugar on top. This helps gives the shoe and nice color. And then some element pieces. We can gently push the element pieces in just a little bit. We're gonna bake for 15 minutes at 180 degrees Celsius and lower the heat to 16T and bake 30 minutes more just to ensure that the inside of the shoe has dried completely. Our show is ready after about 45 minutes up baking, we can check if it's ready by tapping, it sounds really hollow. The bottom is baked Very nice and evenly nom going to transfer their shoe to a coding rack and will work with the ones completely cool. 5. Pate a choux: craquelin topping: Now I'm going to show you another method to top your shoe pastry though. We're going to start here with our ingredients. Here's our room temperatures often butter. It easily gives when you push down with your finger like this. Here's our flour and sugar. First, we're gonna start by creaming the butter. Was the sugar. If you are working with the larger quantity, you can also use a stand-up mixer. Here I'm just pushing down onto the butter and dragging it to mix with the sugar. That the sugar is foldy. Incorporate it. We can sit in the flower, continue mixing. We can do a cutting motion like this, which is easier to make. We can use the same motion here as we push down though and drag towards you. Here we can see that we have no more flour. Now we can transfer it between two baking paper. I roll out to approximately two to three millimeter. So here I'm just going to push down a little. You can also use Saran wrap. And the shape doesn't really matter because we're going to cut it later with a cookie cutter. But you do want to make sure that the surface is smooth. So if you have any dental like this, you want to live the paper a little bit and try to fix it by building it again. We want to ask even as possible. You can check if your door is even by lifting the sheet. Although Bay we can see the dough is rolled out into a very even thickness. And we're going to put this piece of dough on a baking sheet and put it in the freezer until as frozen solid before we put it in the oven and we're going to cut some cookie dough and place it on top. I just took this out of the freezer. Don't push it too hard onto the dough. All you need to do is place it gently on top. We can freeze a left over though for next time or you can let us often you room temperature and redraw it into a sheet and freeze it again. Now that our ovens preheated or going to bake it at 190 degrees Celsius for 15 minutes and lower the heat to 160 degrees Celsius and bake for another 30 minutes until the inside is completely dry. A shoe with the biscuit top is ready. We can see that it is nice and round and the Backoff is flat and cooked very evenly. And if you tap on it as a very hollow sound, we're going to add a cool further cooling rack. And we'll come back to this one is completely cooled. 6. Pastry cream: vanilla flavor: Before we make the pastry cream, we need to prepare a tray with Saran wrap on it. We're going to use this to cool the pacer creaming a thin layer after we make it, calling the pastry cream down quickly is crucial, especially in large production in order to slow the growth of harmful microorganisms. We're going to start by making a Bonilla pastry cream as the base of our other pastry cream that's located our ingredients in the pot. We have milk cream and first part up the sugar. We have more sugar here, egg yolks, vanilla and cornstarch. Many recipes, eustress milk or cream. But I find makes up milk on creaming. This ratio gives the pastry cream. I read the balance richness. We're going to start by mixing the egg yolk when a law and sugar. Here, I'm mixing it rigorously until is whiten called blockchain French. When our mixture, and it looks like this, where the color is white, then we can add the cornstarch. And we want to makes until the cornstarch has completely incorporated like this. Now I am going to warm the milk. We want to heat it until it was just starting to boil and we're going to pour some into our ideal mixture. Here I'm using a medium heat, and I'm stirring which a spatula to prevent the sugar from burning on the bottom. We can see now that our cream is starting to boil, I'm going to turn the heat off. I'm going to add a slowly well mixing the egg yolk mixture just to make sure it doesn't cook the egg. And then slowly I'm adding the rest. Makes sure that you're constantly stirring while adding the hot milk. And finally, I'm adding all the liquid here back to our burner. I'm going to add this liquid back into the pot. But this time I'm going to put a strainer on top. This step will help you make a very smooth pastry cream. And then I'm going to turn the burner back onto a medium heat. While we're cooking this mixture, you have to use the spatula or a whisk to constantly mix and scrape the bottom to make sure that nothing as being cooked on the bottom. Slowly, you're going to see the cream starting to thicken. This indicates that the egg is being cooked, but don't stop just yet because we need to cook it until I liquefies were becomes soft, which indicates the starch being cooked as well. Here I'm starting to use a whisk because it's easier toward the end to make it while I'm property. And we can't see it either. Crane is starting to become SaaS. Now I'm going to quickly transfer my pastry cream to the trade that we have prepared earlier. Here we're going to fold over our Saran wrap and press it lightly. So as English thin flat layer, this helps it to cool down really quickly. I'm going to show this in the freezer for 20 minutes and noise completely cool. I'm going to store it in the fridge until we're ready to use it. 7. Pastry cream: chocolate flavor: With our chocolate pastry cream, warned orient to pour the hot pastry cream directly over our chops chocolate hour. We're going to mix it up quickly. Which dispatchable outlaw is hot. When the chocolate has melted, i'm going to call it on the tray that we have prepared earlier. I'm going to fold over my saran wrap and gently press down to flatten the cream. And now I'm going to show this in the freezer for 20 minutes before storing it in the fridge. 8. Finishing the vanilla cream puff: Our show here has completely cooled down, so now we're ready to fill the cream. But before that I'm going to do some prep work. We're going to start by poking some holes where we're going to fill the cream. Make sure you do it very gently. Because if you use too much force, you might break the path. Now that we poke holes on off them, we can put the tip in the piping bag. I'm going to cut the piping bag. And then we're going to push the tip all the way up like this. And I'm gonna put some piping bag into the tip. And here we have a cup tool prompt the bag open. It's just so that it is easier to fill. And we're ready for our final step. Here, I have my pastry cream completely cooled down. I just took it out of the fridge, our cream. And I'm going to mix the two together. I'm gonna start by loosening the cream a little bit and makes it until it's smoother. You can add a little bit of cream, two starts. And as a cream is incorporated, we can address off the cream. You just have to use some force here and be patient. I'll eventually becomes smooth. And you can't address the consistency by adding more or less cream is all up to you. What can the texture you want for your pastry cream? Ok, now that I've reached a consistency that I like to put it in the piping bag. And finally we're ready to fill our path. I'm going to fill the cream, pushing it as much as I could. And toward the end you can slowly polar or tip up. You can use a paper towel here to clean the tip after you fill each one. And you can really push and turn your tip like this to make sure that you fill as much as you could. After I saw as much as I could, I'm going to clean the back with my fingertip. Don't be afraid to use your hand. But always make sure to wash your hand property before you start your project. And we're done. 9. Finishing the chocolate cream puff: Here we have our chocolate pastry cream and somewhere Fresh Cream. We're adding fresh cream to pastry cream to make it more smooth. The amount that you add can vary depending on what texture you're looking for. Know me, I like to add 20 to 30% of the weight of the pastry cream. So I'm gonna start by mixing the pastry cream until it's smooth like this. And then we're going to add my cream. And I'm just gonna make it until it's completely incorporated. Just look at that texture and how smooth it has become, especially after adding the cream. So we can't stop now that is completely incorporated and I'm going to transfer it to our piping bag right here. So here I'm just gonna throw a cream puff. Keep pushing until you see this cream coming out from the side. And finally what the clean finger tip. You can clean the back off like this. And now we're owed down for the chocolate cream puffs. That's it for today. I hope you were inspired to make sure cram up your own. Feel free to leave a comment below and share your project in our discussion area. I look forward to seeing everyone's creations. Thank you for watching and see you next time.