cream puffs and profiteroles

I made cream puffs and profiteroles today. The puffs themselves were light, airy, and perfectly complemented by the rich pastry cream. The profiteroles were filled with ice cream and enjoyed by my dad.

Cream Puffs
From Epicurious, October 2004

1 c. water
5 1/3 tbs. unsalted butter
1 tbs. plus 1 tsp. sugar
1/8 tsp. kosher salt
1 c. all-purpose flour
4 to 5 eggs

Preheat oven to 450 degrees.

Combine water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be a nutty aroma of cooked flour.

Immediately transfer the dough to the mixer cowl and mix for a few seconds to release some of the heat from the dough. WIth the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.

Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe discs about 1 1/2 inches across and just under 1/2 inch thick on Silpat-lined baking sheets, leaving about 1 1/2 inches between them. Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350 degrees, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check it in 5 minutes. Pierce a hole in the bottom of the cream puff to let the steam escape. Cool the puffs completely on the baking sheet.

Pastry Cream
From Epicurious, December 2008

2 1/4 c. whole milk
6 large egg yolks
2/3 c. sugar
1/3 c. cornstarch
1 tsp. vanilla

In medium bowl, whisk together 1/2 c. milk, egg yolks, 1/3 c. sugar, and cornstarch.

Transfer remaining 1 3/4 c. milk to heavy medium saucepan. Add vanilla, and sprinkle remaining 1/3 sugar over, letting the sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours.