A weekend special. Pate a Choux from the Michael Ruhlman recipe. I didn't add the extra sugar for the suggested eclair dough, and Rhonda though it needed a bit of extra sweetness. The girls didn't complain.
I experimented with a pastry cream recipe, using this Vitamix/Sous-Vide preparation. That was mostly because my shoulder was hurting and I had no interest in stirring things. It's odd, in that it calls for the mixture to be cooked to 176F, and what I was reading about pastry cream was the enzyme in corn starch you need to break down does so at 83C, which is higher. If the cream goes watery in a few days I'll need to revisit that approach. I could cook the milk and cornstarch at 83C, then add the eggs cooking lower for a bit.
It was a bit scary when it came out of the bag to go back into the Vitamix (scrambled eggs anyone?), but came out fine after it stirred back up.
2 C Whole Milk
6 Egg Yolks
1/2 tsp Vanilla
1/2 C Sugar
1/3 C Cornstarch (not sure if that recipe says 1/2 or 1/3, it's a bit fuzzy).
3.5 Tbs Butter.
Mixed all but the butter into the vitamix on 5 or so, into a sous-vide bag and cooked at 176 for 30 minutes. Cooled for a bit, back into the vitamix and added the butter, again speed 5 or so. Keeping the bag submerged in the water bath was a bit tricky, I need to get some kind of a cage for it.
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