Chef Michael Fram from the Standard Diner, joined New Mexico Living to make a cream puff and invite us to the Duke It Out Challenge.
Pate a Choux:
2 cups – water
12 ounces – butter
2 Tablespoons – sugar
1/2 Teaspoon – salt
12 ounces – flour
2 cups – eggs
Combine water, butter, salt, and sugar in a sauce pot and bring to a light boil making sure all the butter is melted. Add the flour and mix until it is all incorporated and starts to pull off the sides of the pot.
1 quart – milk
3/4 cup – sugar
1 Teaspoon – Vanilla Bean Paste
4 ounces – egg yolks
6 Tablespoons – cornstarch
1 Tablespoon – Butter
In a saucepot, combine milk, sugar, vanilla paste and bring to a light simmer. Whisk eggs and cornstarch together until combined. Slowly pour hot milk into the egg mixture and whisk until combined. Pour back into the pot and whisk until thickened. Add butter and whisk.
10ounces – Chocolate
1 cup – heavy cream
Heat the heavy cream and pour over the chocolate. Let sit about 5 minutes and whisk until smooth.
2 cups – heavy cream
1/4 cup – powder sugar
The Duke It Out Challenge is on Wednesday, September 27th at Builders Source Appliance.
For more information, visit their website.
Brought to you by: New Mexico Living