For the past few days, I’ve been in a training frenzy. In 10 days, I’ve taught eight classes. Running a class is full force for me. I’m ‘on’ all day, searching for the best links, the most interesting sites, the best examples. At the end of the day, I’m exhausted. As much as I love training, I’m an introvert and a day of training feels like being a surge protector, with the whole class plugged in. By the last hour of the class, I’m drained.
Add the endless news stories of war, death, maiming, Britney, Paris, bad costumes, behavior and stuff that isn’t news, it’s infotainment, and I’m ready to run into the desert and not come back.
And then I remember Pate A Choux. It’s the easy-peasy dough for cream puffs. There is a recipe on the Food Network site, but the one I remember is even easier. OK, it takes a few shortcuts, but nothing beats snuggling up with a cream puff after a hard day’s work.
Cream Puffs
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites
Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer (you can use a hand mixer, too. Just make sure it’s a big bowl) and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth, scoop up mixture in an ice cream scoop and put ping-pong-sized dough balls onto parchment lined sheet pans. The parchment is worth it at clean up.
Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam. When cool, cut off top third, and fill with a choice of:
*vanilla pudding; instant is fine
*whipped cream
* a mix of the two
*dulce de leche lightened (whipped into) whipped cream
*mascarpone, flavored with a bit of vanilla, rum, or flavored liquer
You’ll feel much better after indulging in a few of these.
–Image: Beard Papa’s cream puff from www.muginohousa.com
–Quinn McDonald is a writer and creativity coach. Her husband is a personal chef. (c) 2007 All rights reserved.
