This past week my friends Lindsey and Rudy came over to relax and of course we ended up baking and making dinner.
On the menu- Cream puffs, red velvet cupcakes, and Dill /basil pesto.
First up is The Creme puffs.
Sweet or Savory Pâté a Choux by Alton Brown.
1- weigh out your bread flour, add salt and/or sugar.
2- Heat water and butter in a skillet.
3- Once melted and boiling add your flour. Stir to combine, then continue cooking over medium heat stirring constantly. ( to remove excess moisture)
4- Put dough in mixer and mix to help cool.
5- Add eggs, one at a time.
6- Pipe onto parchment
7- Bake at 425 for 10 minutes
8- Turn the oven down and bake at 350 for 10 more minutes.
9- Fill with your favorite filling (using a star tip pastry bag)
Lindsey made the filling while I was making red velvet cupcakes so I don’t know what exactly it was, but I to know it was amazing!
Here’s what I know was in to but this isn’t a complete list-
Cream cheese, sour cream, sugar, vanilla, and probably a little cinnamon.
10- Finally, EAT