The art of french pastry phần 247
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additional35to40
minutesforthelarge
ones.Donotinterruptthe
bakingbyopeningthe
ovendoormultipletimes,
asthismightcausethe
puffstocollapse,andif
theycollapsetheywillnot
riseagain.Removefrom
theovenandallowto
coolcompletely.
FORTHEPASTRYCREAM
1 Whilethepuffsare
baking,makethecoffee
pastrycream.Lineasheet
panwithplasticwrap.Ina
mediumstainlesssteel
saucepancombineallbut
¼cupofthemilk,the
coffeeextract,butter,81
gramsofsugar,andthe
vanillabeanseedsand
pod.Stirwithawhiskand
placeovermediumheat.
2 Meanwhile,ina
mediumbowlwhiskthe
cornstarchandtheflour
togetherwiththe
remaining81gramsof
sugar.Addthe¼cupof
milkyousetasideand
whiskintheeggyolks.
3 Makeapastrycream
usingtheseingredients
followingtheinstructions.
Whenthepastrycreamis
ready,pourontothe
sheetpanlinedwith
plasticwrap,spread
evenly,andcoverwith
anothersheetofplastic
wrap.Placeinthefreezer
for15minutes,then
transfertotherefrigerator
for15moreminutes.
FILLINGTHECREAMPUFFS
ANDASSEMBLINGTHE
RELIGIEUSES
1 Makesurethatthe
puffsarecompletely
cooled.Usingthetipofa
paringknifeora¼-inch
roundpastrytip,makea
smallholeinthetopof
eachlargepuff,rightin
thecenter,andonthe
bottomofeachsmallpuff,
rightinthecenter.Fita
pastrybagwitha¼-inch
roundtip.
