The French are known for their pastries and desserts. So we made sure cream puffs were on our menu for our Strolling through Paris lunch.
Makes 28 puffs
Pate a choux (pastry dough)
1/2 cup unsalted butter, cut into pieces
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1 cup all-purpose flour
3 large eggs (plus 1 egg for egg wash)
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla
1 1/4 cups powdered sugar
3 tablespoons milk
1/2 teaspoon “clear” vanilla extract
3 drops pink food coloring
Preheat the oven to 425°F. In large saucepan, bring butter, salt, granulated sugar and water to a rolling boil. Immediately remove from heat. With a wooden spoon, add flour at once, stirring until blended about 1 minute. Return pan to heat, stirring, 30 seconds to evaporate some of the moisture. Transfer mixture into mixer with a paddle attachment. Mix at medium speed adding 1 egg at a time, stopping after each addition to scrape down the sides of the bowl. After all 3 eggs are added mix dough until it is smooth and glossy and the eggs are completely incorporated. Using a pastry bag fitted with a large plain tip, pipe dough onto the baking sheet covered with parchment paper, in 2-inch diameter round discs. Whisk remaining egg with 1 1/2 teaspoons water. Brush surface of pate a choux with egg wash to knock down the points (discard any leftover egg wash). Bake 15 minutes, reduce heat to 375°F, and bake 20 minutes more until puffed up and light golden brown. Try not to open the oven door during baking time. Let cool.
To make filling, whip the cream with the sugar and vanilla until stiff. Cut top of puff off and pipe whipped cream into each cream puff, placing top back on and chill until ready to serve, no more than 4 hours. You can also poke a hole in bottom of puff and fill.
To make icing, stir sugar, milk and vanilla until smooth. Add food color and drizzle over cream puffs. Sprinkle with pistachios. Serve immediately.