Mom’s Cream Puffs…light and delicate – crispy on the outside, eggy on the inside, petite pate choux puffs filled with homemade vanilla bean pastry cream…(a request from my dear friend Dawn for her birthday)
I guess you could call cream puffs a retro dessert. My Mom would whip these lovely, delicate, crispy yet creamy pastries up seemingly on a moment’s notice. Cream puffs were popular in the 1960’s and have long been a favorite of mine. I hadn’t made these in a couple years, but when my good friend was over last month telling me how much she would just love an eclair that wasn’t filled with an over sweet pastry cream and that it didn’t need to be dipped in chocolate either – I told her the best recipe is actually in my Tea With Betty book (which she has) and that Mom’s Pastry Cream and Pate Choux recipes are simple to prepare. She looked at me like, “right, I’m going to make those with two kids and a job” sooooo, I jumped in and said “I’ll make you some for your birthday”…(which was a couple weeks away). When the time came, I was unexpectedly swamped with a work project and didn’t think I could get them done on time. I fretted over this, as I detest not fulfilling a commitment; so, late the night before her birthday, I determinedly pulled my recipes out, read them, realized I actually had all the ingredients on hand and concluded, “I CAN do this!” The next afternoon I delivered a very fresh batch to her on time…and I had fun preparing them. As I delivered her not too sweet puffs, the fragrance wafting from the container took me right back to Mom’s kitchen … so, it was with a double special feeling that I watched Dawn and her family gobble down these delightful sweets. Mom’s pastry cream recipe is here in a post I did a couple years ago.
Sometimes I overthink things … and make mountains out of mole hills (as my husband would attest to), and which is what I did when worrying about baking these on time. My savior of time was dragging out my husband’s big, heavy, 35 year old, avocado green Kitchenaide stand mixer. I used the mixer to finish the pastry cream, then, while it was chilling in the refrigerator, I threw together the pate choux using the mixer. Mom always made her pate choux in a heavy bottom saucepan using a wooden spoon to beat in one egg at a time (a job my sister and I took over as we got into our teens). I must say the mixer did the work beautifully and swiftly.
Below is the pate choux, ready to put in a piping bag and pipe onto parchment for baking…then the finished product just out of the oven. They came out perfectly, a little crisp on the outside and nice and soft on the inside with plenty of room for filling.
I did attempt to make elongated, eclair shaped puffs but they came out rather thin and were difficult to fill…so I opted for round too…they were all just wonderful in the end.
These go really well with a cup of Jasmine pearl green tea.
Elongated eclair shapes are what I started out to make…but they were a bit too thin, yet tasted great…I ended up having to split them in half to fill them… everyone stilled loved them.
New for us this season…tomatillos. My husband loves salsa…these will go well with our jalapeños and tomatoes in a couple months…the interesting looking “paper like” exterior of this plant is gorgeous
We’ve been working hard in the yard!! This season’s garden has been particularly satisfying to get in and watch develop. Our garden was on the San Juan Capistrano Garden Club tour in late April…thus we put a LOT of extra effort into sprucing up every nook and cranny of our backyard; planting more vegetables and new fruit trees…filling every blank corner with organic, beautiful, and hopefully bountiful crops. The birds, bees, lizards, and butterflies seem thrilled with the plantings. With our California drought condition, we updated our irrigation to ensure complete efficiency in water usage…this resulted in our achieving an award from our local water district (a little bonus, yay). It’s been truly fulfilling to watch the literal “fruits” of our labor bloom….and thanks to my husband (who is in charge of the fruit trees (his favorite), and my sister and great friend (A.), we got everything installed in time for the tour. Now, I’m ready to host a few tea lunches on the deck and enjoy the results …the “hits” early in the season are…Japanese eggplants (gorgeous leaves), heirloom tiger tomatoes, and from The French Laundry seeds I purchased on our last trip to Napa Valley (over a year ago), D’Avignon radishes, Chiogga beets, Nantes carrots.. all looking just gorgeous…my husband and I watch them grow, fawning over them like proud parents 🙂
2015 veggie crop…new this year, heirloom lemon cucumbers, from the French Laundry seeds – nantes carrots, chiogga beets, d’avignon radishes and our fave heirloom tiger striped tomatoes…and Japanese eggplants (which have the most beautiful leaves
Our fruits trees are seemingly ecstatic with the new irrigation and deep mulch…fuji apples, nectarines, prolific pomegranate tree and our black mission fig and black jack fig trees are bursting with fruit
Fuji apples, Pomegranate fruit and blooms, and new for us, nectarines coming in
Oops, and then there are the “misses”…hmmm, wonder what is gnawing on this nectarine…off to get some netting…and for me, a whole new allergy alleviation regime as my doctor said all my gardening was making me sick…next time, I’ll remember to wear a mask to minimize breathing in all that lovely organic matter 🙂
Whose been gnawing on my fruit …. ugh
This is where I start to get crazy…I don’t mind sharing, but please wait until it gets a little ripe