Cream Puffs and Eclairs (21)

 

Although the choux dough can be tricky to get right, this time I managed to nail the choux and mess up the pastry cream. I used the KA recipe for pastry cream, linked on their cream puff page. It was delicious, but I didn't cook it long enough, so it was too soft. Even after I folded a really stiff whip cream into it, it wasn't thick enough to pipe. So we went plan B. 

I filled the bottom of the cream puff with the pastry cream. I piped the whip cream (unsweetened) on top of the pastry cream.  I knew I would need something to cut the rich, sweet fillings and kick up the flavor profile, so while the puffs cooked, I cooked down some frozen blueberries with lemon zest until it was nice and thick. This cooled mixture was drizzled over the top of the whip cream. Voila. 

The cream puff came out perfectly. The exterior was nice and crisp, and the interior was well cooked and almost entirely empty. The perfect vessel for my fillings--which oozed out in a huge mess when you bit into them. It was heaven. 

Scores (out of 5): Dustin: 3.5 Breanna: 5 Michael: 3 James: 5  Andrew: 4.5  Total  21/25

https://www.kingarthurbaking.com/recipes/cream-puffs-and-eclairs-recipe