For as long as I can remember, my father, a native Bostonian, has had a serious love affair with the Boston cream pie. So much so that after my parents got married, they went straight to the Omni Parker House鈥攚hich invented this confection鈥攆or a little slice of heaven.
I鈥檝e always wanted to make this dessert for dear old dad, but a whole Boston cream pie is much too large for just the three of us. So I wondered, what would be an alternative way to make it? Of course! Single-serving 茅clairs.
Lucky me, lucky me! In class last week we learned how to make p芒te 脿 choux鈥攖he dough used for 茅clair shells. And since I鈥檝e already mastered the art of pastry cream, I鈥檓 already halfway to crafting a Boston cream 茅clair recipe. Choux pastry is awesome for a number of reasons鈥攎ostly because it鈥檚 everywhere. For example, I was in Paris just six months ago, and I tried my first Paris-Brest, which I learned is also made with choux pastry! It鈥檚 the base for so many beloved desserts: cream puffs, profiteroles鈥ou name it.
What鈥檚 the trick to making choux? Essentially, you start with a roux. From there, you add eggs: delicious, forgiving, wonderful eggs. In fact, making p芒te 脿 choux isn鈥檛 all that hard鈥攜ou just have to pay attention and move fast. As long as you follow the instructions your chef instructor provided, you鈥檙e golden. Once you鈥檝e made your dough, there are so many options, and each one is more delicious than the last.
The batter is so easy to work with鈥攕ilky and shiny and super forgiving. If you pipe something that looks a little wonky, all you have to do is wet your fingers and shape it the way you want. And, while I was a bit nervous about making pastry cream the first time, I felt confident making it again for this class. In short, my 茅clairs turned out to be quite the success.
The true test? My dad. My parents came into town for Father鈥檚 Day, and I was in my p芒te 脿 choux glory. I mean my dad was certainly grateful for just one delightful Boston cream 茅clair, but add on a Paris-Brest, cream puffs and profiteroles? I think I just earned the daughter of the year award.
Click here to learn more about ICE鈥檚 Pastry & Baking Arts program.
