Owner/Baker Nathalie Gautier
L’epi de Ble
This fancy cream puff’s name means “nun”, inspired by their traditional habits.
Pâte à Choux
2 cups water
1 tsp salt
7/8 cup butter
1 Tbsp sugar
2 1/2 cups flour, sifted
9 large eggs
11 egg yolks
1 1/4 cup sugar (divided)
1 L whole milk
1 vanilla bean, split
2/3 cup corn starch
1/3 cup butter
1/2 cup cocoa powder
Pâte à Choux
- Heat the water, salt, butter and sugar in a saucepan. When the mixture boils, remove from heat and incorporate the sifted flour while stirring.
- Put back on low heat, stirring constantly, to dry the mixture until the dough stops sticking to the sides of the pan.
- Pour dough into a mixer fitted with the paddle attachment. Add the eggs gradually, while beating, until mixture comes together in a smooth dough. The dough is ready when it stretches between two fingers when pinched.
- Fill a pastry bag with the dough and pipe 25 small and 25 large circles onto an ungreased baking pan.
- Cook at 320°F for approx 45 minutes.
- In a bowl, whip the egg yolks with half the sugar and the corn starch until lightened in colour.
- In a saucepan over medium heat, warm the remaining sugar, milk, and the vanilla bean.
- Once the milk boils, pour a small amount over the yolks to temper, then add both mixtures to the saucepan.
- Bring to a boil for 2 minutes.
- Let cool in the fridge for one hour.
- Mix in cocoa powder.
- Fill a pastry bag with crème pâtisserie.
- Pierce the underside of each choux and insert tip of pastry bag. Fill the entirety of each with cream.
Yield 25 religieuses