Recipe: Sweet - Choux Pastry / Cream Puffs Roulette from "Gabriel DropOut" and other series

Recipe: Sweet – Choux Pastry / Cream Puffs Roulette from “Gabriel DropOut” and other series

FEATURE: Cooking With Anime – Roulette Cream Puffs from “Gabriel DropOut” – http://www.crunchyroll.com/anime-feature/2017/02/15/feature-cooking-with-anime-roulette-cream-puffs-from-gabriel-dropout

Ingredients:

*Recipes taken/adapted from here and here.*

Strawberry Filling:

  • 8 oz Strawberries, chopped roughly
  • 2 tbs sugar
  • 1 tsp lemon juice
  • 1 packet gelatin
  • 2 tbs water
  • 1 cup heavy cream
Vanilla Pastry Cream:
  • 3/4 cup whole milk
  • 1/4 cup sugar
  • 1/8 cup flour
  • 1/4 tsp salt
  • 2 egg yolks
  • 1 tsp vanilla extract
Choux Pastry:
  • 8 tbsp butter
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 cup flour
  • 4 large eggs, at room temperature
**You may also need Wasabi, if you want to make it a true cream puff roulette.**

To Make: 

1. Let’s start with the vanilla pastry cream. Begin by steaming the milk on the stove. Do not let it boil. While it’s heating up, combine sugar, flour, and salt with the eggs. Whisk until everything is saturated- it’s ok if it’s crumbly.

2. When the milk is steaming gently- not boiling- remove from stove and mix into the egg mixture a little at a time. After each addition stir quickly and vigorously to incorporate it all together. You must whisk in quickly, or the hot milk will cook the eggs. The act of stirring quickly both cools the milk down, and brings the eggs up in temperature to the right amount so they don’t make scrambled eggs when you return everything to the stove.

3. When the milk and egg mixture are completely mixed together, return the liquid to the stove over medium-high heat. Stir constantly, about 4-5 minutes, until the mixture thickens to a pudding consistency. This will happen all at once after several minutes of stirring- don’t leave the mixture along.

4. Remove from heat and stir the vanilla through the mixture. Then, strain immediately to remove any lumps of accidental cooked egg.

5. Cover with plastic wrap to prevent a skin forming, and refridgerate at least 2 hours, overnight is best.

6. Then, let’s work on the strawberry filling. Pour the gelatin into the water, mix together, and set aside.

7. Then, put the strawberries, lemon juice, and sugar into a pot and heat over high heat. While on the stove, mash/ liquify with some kind of mashing implement (potato masher) or a stick blender to bring out the juices. You want a relatively lump-free concoction. Let the whole mixture come to a boil, and then let simmer on medium heat for about 10 minutes. (THIS DIDN’T MAKE IT INTO THE VIDEO- DON’T FORGET IT!!)

8. Then, remove from heat. Strain to remove any seeds/lumps.

9. Stir the gelatin mixture into the hot liquid. The heat from the strawberries will melt the gelatin. Continue stirring until completely melted, and then set aside to come to room temperature. If at any point it begins to harden up, simply put in the microwave to gently melt in on 10 second intervals, or until mixture is liquid, but not hot.

10. Beat the cream to medium peaks and fold into the cooled strawberry mixture. Once folded in, prepare the piping bags and place the strawberry and vanilla creams into them. Filling the piping bags- turn the top over to create a lip and fill the bags that way. Then, just fold the top back up to leave any mess inside the piping bag. You will need a circle or star tip of moderate size- not too big, as it will leave a hole in the side of the puff. (THIS DIDN’T MAKE IT INTO THE VIDEO- DON’T FORGET IT!!)

11. And now for the cream puffs! Preheat oven to 425 Fahrenheit. Place water, milk, butter, sugar, and salt into a pan and heat over high heat. When it’s boiling, and butter is melted, turn the heat to medium and dump in the flour all at once.

12. Stir vigorously with a wooden spoon, about 5 minutes over medium heat, until a ball forms nicely (for me, this happens pretty quickly. Nonetheless, keep stirring for the 5 minutes) and liquid has had a chance to steam off. There should be some dough residue on the pan- this will indicate it’s ready. When in doubt, keep it moving over the heat, at least 5 minutes. The goal is to cook some of the liquid out, which will produce and airy puff later.

13. Take dough off the heat, and put into bowl or the bowl of a stand mixer. Allow to cool about ten minutes, and then start beating in the eggs, one at a time. Wait until each egg is fully incorporated before mixing the next one in, ~4-5 minutes overall. (THIS DIDN’T MAKE IT INTO THE VIDEO- DON’T FORGET IT!!)

14. Prepare a baking tray with parchment paper. Prepare a plastic bag or a piping bag for the choux pastry.

15. Pastry is done when it is glossy, slightly sticky, and holds its shape well. It should not be runny. Put the pastry into a piping bag/ ziploc bag, and snip off about 3/4 inch of a tip.

16. Pipe puffs by starting in a big circle that draws up into a point. The bigger you pipe, the bigger the final puff. These will rise upwards, not outwards.

17. Tap down the tips- if it’s sticking, dip your finger in a bit of water to tap down the points, so they don’t burn in the oven.

18. Reduce heat of oven to 375 Fahrenheit and then place in the middle of the oven for 30-45 minutes, depending on your oven. Do not open until at least 30 minutes have passed. If your oven burns hot (mine does- it’s a gas stove), err on the side of caution and check at 30 minutes. If your oven isn’t as hot, check after 40 minutes. Puffs should be golden brown and nice and tall.

19. While puffs are cooking, prepare fillings. Place into piping bags or plastic bags fitted with piping tips. I’d recommend a round or star tip, but whatever you have will work. You could even try it without a tip, if you’re accustomed to living on the wild side.

20. When puffs are done, allow to cool completely before filling. Use a knife to create a hole in the bottom of a puff. Then, fill with the filling of your choice.

21. To make a wasabi puff, put some wasabi in a plastic bag, snip the tip, and pipe it in like the others.

22. And now it’s done!


 I hope you enjoyed this post! Check in next week for another recipe. To check out more anime food recipes, visit my blog for more anime and manga themed food. If you have any questions or comments, leave them below! I recently got a twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My tumblr is yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! :D”


https://www.chowhound.com/recipes/strawberry-cream-puffs-30410

Strawberry Cream Puffs

Yields: 12 servings

INGREDIENTS (14)

For the pastry puffs:

  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
  • 1/2 cup whole milk
  • 1/2 cup water, plus more as needed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature

For the strawberry mousse:

  • 2 tablespoons water
  • 1 (1/4-ounce) packet unflavored gelatin
  • 8 ounces strawberries, washed, hulled, and cut into large dice
  • 2 tablespoons granulated sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup heavy cream
  • Powdered sugar, for dusting
Light and airy pastry puffs made from pâte à choux dough are a good vehicle for just about any kind of sweet or savory filling you can think of. In the summer, I like to take advantage of the fresh strawberries at the market and use them in a mousse. First, cook the berries with sugar and lemon juice, strain, and mix with gelatin. Then fold the mixture into whipped cream and pipe it into the cooled pastry puffs. Dust with powdered sugar and serve, for an elegant summer dessert or a fancy brunch addition.

Game plan: You can freeze the uncooked pastry puffs for up to 2 months. Just pipe the dough onto a parchment-lined baking sheet, freeze until solid, and transfer to a resealable bag. The frozen puffs should be baked straight from the freezer, but they may need a few extra minutes of baking time.

This recipe was featured as part of our Summer Strawberry Desserts.

INSTRUCTIONS

For the pastry puffs:

  1. 1Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set it aside.
  2. 2Heat the butter, milk, measured water, sugar, and salt in a medium saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)
  3. 3Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.
  4. 4With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.
  5. 5Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart. Dip your finger in the bowl of water and smooth the top of each mound.
  6. 6Place the baking sheet in the oven, reduce the temperature to 350°F, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes (do not open the oven door until at least 45 minutes has passed). Transfer the baking sheet to a wire rack and let the puffs cool completely. Meanwhile, make the strawberry mousse.

For the strawberry mousse:

  1. 1Place the water in a small bowl, sprinkle the gelatin evenly over the surface, and stir to combine; set aside.
  2. 2Combine the strawberries, sugar, and lemon juice in a small saucepan and stir to coat the berries in the sugar. Mash the berries with a potato masher to release their juices, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are falling apart and the juices have thickened slightly, about 10 minutes. Meanwhile, set a fine-mesh strainer over a large bowl.
  3. 3Pour the strawberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid is extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the strawberry liquid until it’s dissolved and smooth. Set aside to cool to room temperature, about 15 minutes. Meanwhile, place the clean bowl of the stand mixer and the whisk attachment in the freezer.
  4. 4Place the cream in the chilled stand-mixer bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 2 to 3 minutes.)
  5. 5Give the strawberry mixture a quick whisk to smooth it out, add half of the whipped cream, and stir with a rubber spatula until just combined. Add the remaining whipped cream and stir until just combined and no streaks of white remain. Transfer the mixture to a large resealable bag and set it aside.
  6. 6Cut the cooled puffs in half horizontally. Cut off about 3/4 inch from one corner of the strawberry mousse–filled bag and pipe the mousse onto the bottom halves of the puffs (you should not have any mousse left). Replace the tops and dust with powdered sugar. Serve immediately.”

http://www.thekitchn.com/how-to-make-pastry-cream-168126

“How To Make Pastry Cream

Makes 2 cups

What You Need

Ingredients

1 1/2 cups whole milk, heavy cream, or a mix
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract

Equipment

Saucepan
Whisk
Strainer

Instructions

  1. Warm the milk: Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling.
  2. Make the egg-sugar base: In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It’s fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.
  3. Add the milk to the egg mixture: Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. It’s OK to switch back and forth between pouring milk and whisking if you can’t manage both at the same time.
  4. Pour everything back in the pan: When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.
  5. Heat the pastry cream: Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
  6. Strain and cool the pastry cream: Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream.
  7. Cover and store: Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.

Recipe Notes:

  • Pastry cream will keep for several days in the refrigerator. Make sure that it is covered with plastic wrap touching the surface (this prevents the pastry cream from forming a skin).
  • For a lighter pastry cream, whip a half cup of heavy cream until it forms soft peaks and fold it into the pastry cream when it’s no longer piping hot, but not yet completely chilled.
  • You can make a half batch or a double batch of pastry cream. Use the ingredients in this recipe as a ratio.”