Recipe: White Chocolate Butterscotch Cream Puff

CLASSIC CREAM PUFFS

PROCEDURE:

FOR PASTRY CREAM:

COMBINE SUGAR AND MILK, HEAT TO A SIMMER. COMBINE YOLKS AND STARCH, TEMPER MILK WITH EGGS. BRING TO A BOIL AND COOK 1 MORE MINUTE. PUT ON ICE BATH AND ADD BUTTER AND VANILLA. COOL AND REFRIGERATE.

WHIP HEAVY CREAM AND FOLD INTO

PASTRY CREAM AFTER COMPLETELY CHILLED. CHILL

BUTTERSCOTCH GANACHE

PROCEDURE:

HEAT CREAM OVER MEDIUM HEAT UNTIL SIMMERING. POUR OVER CHOCOLATE AND STIR UNTIL SMOOTH.

CREAM PUFF

PROCEDURE:

HEAT WATER AND BUTTER. COMBINE FLOUR, AND SALT. ADD ALL AT ONE TIME AND MIX UNTIL FORMS A BALL. PUT IN MIXER WITH A PADDLE. ADD EGGS ONE AT A TIME.

PIPE ONTO SHEET TRAYS

BAKE AT 400F 30 MIN.

CLASSIC CREAM PUFFS

DIPLOMAT

PROCEDURE:

FOR PASTRY CREAM:

COMBINE SUGAR AND MILK, HEAT TO A SIMMER. COMBINE YOLKS AND STARCH, TEMPER MILK WITH EGGS. BRING TO A BOIL AND COOK 1 MORE MINUTE. PUT ON ICE BATH AND ADD BUTTER AND VANILLA. COOL AND REFRIGERATE.

WHIP HEAVY CREAM AND FOLD INTO

PASTRY CREAM AFTER COMPLETELY CHILLED. CHILL

BUTTERSCOTCH GANACHE

PROCEDURE:

HEAT CREAM OVER MEDIUM HEAT UNTIL SIMMERING. POUR OVER CHOCOLATE AND STIR UNTIL SMOOTH.

CREAM PUFF

PROCEDURE:

HEAT WATER AND BUTTER. COMBINE FLOUR, AND SALT. ADD ALL AT ONE TIME AND MIX UNTIL FORMS A BALL. PUT IN MIXER WITH A PADDLE. ADD EGGS ONE AT A TIME.

PIPE ONTO SHEET TRAYS

BAKE AT 400F 30 MIN.