Pate De Choux with Vanilla Bean Custard and Coconut Maple Cream

Pate De Choux with Vanilla Bean Custard and Coconut Maple Cream: Pure and Simple

Pate De Choux with Vanilla Bean Custard and Coconut Maple Cream was born out of my love for Creme Brulee. I was intent on finding a way to use my Madagascar Vanilla Beans  that I purchased on Amazon a few days ago. I heard they were so much more affordable on Amazon than in the store, and they were.  Anyway, I decided to do a Vanilla Bean Custard instead of a Brulee to change things up a bit. Pate De Choux with Vanilla Bean Custard and Coconut Maple Cream: Pure and Simple My sister told me of how she used coconut milk for a light creamy frosting and I loved the idea thus the Coconut Maple Cream to top it all off. The choux turned out light and airy, the custard full of vanilla bean flavor and the coconut maple cream a perfect foil for the rich dessert.  Unfortunately, this is not going to last until Valentines Day. What a shame. Tim and I will have to eat it now instead. I guess there are worse things in life. Buon Appetit!

Don’t forget to stop by today’s post:  Making connections. This is something I am working hard on these days in a world that can get disjointed far too easily as we all go about doing our own thing.

This recipe was linked at Coffee With Us 3 – Saturday Dishes along with all sorts of yummy baked goods and treats. Believe me, they are well worth taking a look at!

Pate De Choux with Vanilla Bean Custard and Coconut Maple Cream: Pure and Simple  

Pate De Choux with Vanilla Bean Custard and Coconut Maple Cream
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Vanilla Bean Custard
  1. 1 vanilla bean, split in half (or 1 1/2 tsp good quality vanilla extract)
  2. 1 3/4 cup whole milk
  3. 5 egg yolks
  4. 1/3 cup raw sugar (or granulated sugar, as desired)
  5. 1/4 cup cornstarch, sifted
  6. 2 tbsp butter, unsalted
Pate De Choux
  1. 1 cup water
  2. 1 stick butter, unsalted
  3. 1/2 teaspoon salt
  4. 1 1/2 teaspoons raw sugar (or granulated sugar)
  5. 1 cup all-purpose flour
  6. 4 eggs
Coconut Maple Cream
  1. 1/4 cup Heavy whipping cream
  2. 2 tbsp full fat coconut milk
  3. 1 tbsp Maple Syrup
Egg Wash
  1. 1 egg, beaten
  2. 1 1/2 tsp milk
  3. Shaved chocolate (optional)
Instructions
  1. Add whole milk to small saucepan.
  2. Scrape vanilla bean halves to remove seeds.
  3. Add vanilla seeds and scraped vanilla bean pods to milk. (if using vanilla extract, hold until later).
  4. Heat milk on low until bubbles begin to form around the edges of the pan. Stirring frequently. *note 1
  5. Remove milk and vanilla beans from heat, cover and allow to steep for 30 minutes or more, (The longer the milk steeps the stronger the vanilla flavoring of the custard will be).
  6. Once milk has steeped, in a clean medium saucepan add egg yolks and whisk lightly.
  7. Add sugar and continue whisking until mixture is pale yellow in color.
  8. Add sifted cornstarch to mixture and whisk until no lumps are present and mixture is silky smooth.*note 2
  9. Remove scraped vanilla pods from milk mixture.
  10. Slowly add vanilla milk to egg yolk mixture whisking as you go until vanilla milk and egg mixture is fully incorporated.
  11. Cook mixture over medium-low heat, stirring constantly, until mixture coats the back of the spoon, about 4-5 minutes. (170 - 172 on instant read candy thermometer)
  12. Remove from heat.
  13. Add butter (and vanilla extract, if you did not use the pods) and stir until butter is melted.
  14. Pour custard into a glass bowl and cover with plastic wrap (actually touching custard) to prevent a film from forming.
  15. Place in refrigerator and chill for at least 2 hours, (Can be kept up to 24 hours before using).
Pate De Choux
  1. Preheat the oven to 425 degrees.
  2. Line a sheet pan with parchment paper.
  3. In a medium saucepan, bring water, butter, salt and sugar to a rolling boil over medium-high heat. One the water begins to boil, remove pan from the heat.
  4. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
  5. Return to the heat and cook, stirring, 30 seconds.
  6. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
  7. Mix at medium speed. While the mixer runs, add 4 eggs, 1 egg at a time.
  8. Stop mixer after each addition and scrape sides of bowl.
  9. Mix until the dough is smooth and glossy and the eggs are fully incorporated.
  10. Using a pastry bag (or a large heavy duty plastic bag, cut off at one corner) fitted with a large plain tip,squeeze out lengths of dough about 4-5 inches long and 1 1/2 wide.
Egg Wash
  1. Beat egg and milk together.
  2. With pastry brush, brush choux with egg wash.
  3. With your fingers lightly smooth out pastry. Dont get too hung up on making it perfectly smooth. The maple cream will go atop the choux and will cover a multitude of sins.
  4. Bake choux 15 minutes at 425 degrees, turn down oven to 375 degrees and continue baking for another 25 minutes until choux is puffed and light golden brown. *see note 3
  5. Allow choux to cool completely on baking sheet.
Coconut Maple Cream
  1. Place chilled cream, coconut milk and maple syrup in chilled mixing bowl.
  2. Beat on high until thickened with stiff peaks.
Putting it all Together
  1. Once choux has cooled, cut in half lengthwise, spoon chilled vanilla custard onto bottom half and replace top.
  2. Chill for at least an hour.
  3. Top with maple cream and shaved chocolate.
  4. Serve.
Notes
  1. *1. Resist the urge to turn up the heat on the milk to heat the milk faster. Patience is important here to prevent scorching and breaking down of the milk solids, or use the method from Abby Dodge and heat in the microwave on HIGH for 2 to 2 1/2 minutes.
  2. *2. It is best to use the egg mixture soon after whisking. The eggs have a tendency to break down if allowed to sit for too long.
  3. *3. Keep the oven closed if possible, to keep the steam in and help prevent the choux from falling.
Adapted from Pot De Creme with Strawberry Sauce
Pure Grace Farms http://puregracefarms.com/
Pate De Choux Pastry recipe loosely adapted from Food Network Chocolate Eclairs.

 

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