If you are new to pate a choux, I recommend watching my Pate a Choux tutorial first: • Pate a Choux | Making ...
If you missed my simple Choux Cream recipe and you are new to pate a choux, you might want to check out that tutorial before this one: • Choux Cream | Vanilla ...
Maple Pecan Praline
60g Pecans
20g Maple Sugar
60g Sugar
20g Water
1. Toast the pecans until they are a light golden brown inside - bake them at 325 F for about 10 minutes then check to see if you want them darker in color or not.
2. Place the water, sugar and maple sugar into a saucepan (you can sub the maple sugar for regular sugar if you prefer) and caramelize until it is an amber brown color. It is a bit hard to tell when using maple sugar, so you can also go by temperature if you prefer.
3. Pour the caramelized sugar over the toasted nuts and leave at room temperature to cool completely.
4. Transfer the cooled caramel and nuts into a food processor and process until a smooth paste forms. You can add a bit of grape seed oil or other neutral oil if it needs assistance blending together.
5. Place the praline paste into a piping bag and set aside for later.
Bourbon Maple Pastry Cream
80g Whole Milk
40g Cream
30g Maple Sugar
Vanilla Paste to taste
Maple Extract, optional
30g Egg Yolks
5g Cornstarch
6g Bourbon
20g Butter (room temperature, unsalted)
1. Place the milk, cream, maple sugar, vanilla, maple extract (if using) and bourbon into a small saucepan and place on medium low heat.
2. Whisk the egg yolks and cornstarch together.
3. When the cream mixture has warmed slightly, temper some of the liquid into the egg yolk mixture and whisk to combine.
4. Transfer everything back into the saucepan and cook on low heat, whisking continuously, until the pastry cream has thickened and is beginning to bubble.
5. Remove the cream from the heat and whisk in the butter.
6. Transfer the pastry cream into a narrower, deeper container and use an immersion blender to emulsify the cream until it is perfectly smooth.
7. Refrigerate the pastry cream until it is completely cooled - at least a few hours or overnight - before using.
Maple Vanilla Mascarpone Cream
60g Mascarpone Cream
110g Cream
25g Maple Syrup
Vanilla Paste to taste
1. Whisk the mascarpone, maple syrup and vanilla until combined.
2. Add the cream into the mascarpone mixture and whip to a medium stiff peak - for a small batch like this you can whip it by hand in about two minutes, otherwise you can use a mixer.
3. Transfer the mascarpone cream into a piping bag fitted with a piping tip - I recommend a star tip - and use immediately.
Note: Refrigerate the mascarpone cream BEFORE it is whipped if you want to use it later! Once the cream is whipped it should be used right away for best results.
To finish:
Add some chopped, toasted pecans (cooled, of course) and optionally some feuilletine flakes coated with gold luster dust (feuilletine and gold linked on my Amazon Storefront page below)
Finished choux should be refrigerated and consumed within two days - for the best texture, eat them the same day you make them!
Thanks for watching and I'll see you next time!
Maddie
Check out my website! - www.macaronsbymaddiebrehm.com/
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Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
11 ноя 2023
