Pate a Choux

in other words: cream puffs. I used a combination of these two recipes at Food Network and Epicurious. I've only made this recipe maybe twice before (once successfully?). The first time I made it I was replaying the Good Eats Pate a Choux episode scene by scene haha.

After baking I lay them out on a cooling rack (cookie tray/baking tray is hot! so they'll continue to cook on the bottom after you take them out...hence my overbaked cookies so many years ago lol)

I like to finish the cream puffs off dipped half in milk chocolate, and then drizzled with white chocolate for a beautiful finish.

Instead of filling it with pastry cream, I get vanilla pudding and use less milk to make it dense. I added some pure vanilla extract to give it more of a fresh vanilla flavor. Works well and a great time saver. Plus this Knox? unflavored gelatin I bought is freaking expensive... like $9 for a small container. I'm saving that more for savory applications like giving stocks more body.

Pics coming soon, just wanted to save this spot to come back to!

From Joe Of All Trades