Has anyone of you seen The Grand Budapest Hotel? It was already shown in the cinema here in The Netherlands but I choose to wait for the dvd/blu-ray to be release so I can watch it at the comfort of my own living room. What's with that movie and this post? Well, actually my original plan is to make Gustave's favorite treat Courtesan Au Chocolat, but to be honest when it comes to choux pastry I prefer just plain whipped cream or coffee filling. I get easily bored with chocolates.
choux pastry - recipe adapted from Laura Calder
3/4 cups water (I used milk)
85g butter
2 tsp sugar
3/4 cups flour
3 eggs, lightly beaten
pinch of salt
milk for glaze
3/4 cups water (I used milk)
85g butter
2 tsp sugar
3/4 cups flour
3 eggs, lightly beaten
pinch of salt
milk for glaze
- Heat the oven to 375 F/190 C.
- Put the water, salt, butter, and sugar in a roomy saucepan, bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)
- Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) Mix until the batter is smooth and glossy. Spoon the dough into a piping bag.
- Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Transfer batter into a piping bag and pipe into desired shape. You will need to pipe an equal number of small and large circles on a non-stick baking sheet, leaving a good 2-inches/5 cm between them so they have room to expand.
- Brush the tops with the glaze and press any snouts down with a fingertip. Bake for 15 minutes then lower the heat to 180 C and bake for another 15 to 20 minutes or until the buns puffed and golden. Bigger buns need to be in the oven a bit longer.
- Remove the golden buns from the oven immediately and pierce them with a sharp knife or skewer to allow for the steam to escape. Cool on a wire rack. Please do not ask how many buns I made as I keep on popping them in my mouth haha.
coffee pastry cream
2 cups milk
1 vanilla bean, split lengthwise
6 egg yolks
1/2 cup sugar
2 tbsp coffee extract (less if you don't want strong)
1 vanilla bean, split lengthwise
6 egg yolks
1/2 cup sugar
2 tbsp coffee extract (less if you don't want strong)
pinch salt
1/3 cup flour
1/2 cup heavy cream, whipped
1/3 cup flour
1/2 cup heavy cream, whipped
- Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover, and set aside to infuse for 10 to 15 minutes.
- Beat the yolks and sugar to pale thick ribbons. Gradually beat in the flour. Whisk the milk into the egg mixture in a thin stream. Add the coffee extract and bring to a boil over medium heat, stirring constantly until the mixture thickens.
- Strain and set aside to cool. Cover with cling film directly on top to prevent a skin from forming. When cool, fold in the whipped cream and transfer to a piping bag with a small tip nozzle.
1 1/2 cups icing sugar
4 tbsp water, more if needed
1/2 tsp coffee extract
- Put the icing sugar in a bowl. Mix together the water and coffee extract and stir it in to make a thin icing. Add more water if necessary.
assemble
- Transfer the pastry cream into a piping bag fitted with a small tip nozzle.
- Insert the nozzle into the hole in the bottom of the choux bun. Gently squeeze the piping bag and fill the cavity of the choux bun.
- Dip the top of the choux bun into the coffee glaze, tapping off any excess. Let them sit for a minute or two before piping the whipped cream on top of the large choux bun then gently place the smaller bun on top then decorate.
homemade coffee extract
1/2 cup hot espresso
1 tbsp water
1/2 cup sugar
- Combine the sugar and water in a small heavy-bottomed pot or pan.
- Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color. Careful not to burn it.
- Remove from the heat, and gently stir in 2 tablespoons of the hot espresso. Beware of splatters.
- Add the espresso, little by little, until it is all incorporated, stirring well between additions. Return to a boil then remove from the heat.
