Beard Papa's makes their choux pastry and pie dough. This is very hard to make so it would not be practical. Their creme filling is probably not too hard to make if you aren't lazy. You might want to get a good recipe for profiteroles, or creme
puffs. You will still have to make choux pastry as this is the base for profiteroles and creme puffs. Here is a good recipe that includes filling.
Pastry Cream
* 3 cups (750 ml) milk
* 3 eggs
* 3/4 cup (175 ml) granulated sugar
* 1/4 cup (50 ml) all-purpose flour
* 1 tbsp. (15 ml) cornstarch
* 2 tbsp. butter (25 ml)
* 1 1/2 tsp. vanilla (7 ml)
* 2 cups (500 ml) whipping cream
1. In heavy saucepan, heat milk until steaming. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.
2. Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.
Note: Pastry cream can be refrigerated for up to 3 days.
Choux Pastry
* 2 cups (500 ml) water
* 1 cup (250 ml) butter, cubed
* 1/4 tsp. (1 ml) salt
* 2 1/2 cups (625 ml) all-purpose flour
* 8 eggs
Glaze
* 1 egg
1. Line two 17- x 11-inch (45 x 29 cm) baking sheets with parchment paper, or grease and dust with flour. In heavy saucepan, bring half of each of the water, butter and salt to boil over high heat; immediately remove from heat. Add half of the flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 4 minutes or until film forms on bottom of pan. Transfer to bowl; stir for 30 seconds to cool slightly. Make well in centre.
2. Using electric mixer, beat in 4 of the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag fitted with 1/4-inch (5 mm) plain tip or with spoon, pipe pastry into 1 1/4-inch (3 cm) round by 3/4-inch (2 cm) high mounds on pans. Glaze: Beat egg with 1 tbsp (15 ml) water; brush half over pastry, flattening tips and making sure glaze doesn’t drip onto pan.
3. Bake in 425 degree F (220 degree C) oven for 20 minutes; rotate trays. Reduce heat to 375 degrees F (190 degrees C); bake for 10 minutes or until golden. With knife, make small hole in bottom of each; bake for 5 minutes. Turn off oven; let stand in oven for 10 minutes to dry. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff. Repeat with remaining choux pastry ingredients and glaze to make 85 puffs in total.
4. Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet. (Puffs can be lightly covered with plastic wrap and refrigerated for up to 1 hour.)
As I have stated before, beard papa's uses pie dough as well. If you are feeling a bit adventurous, look for a flaky pie dough recipe and roll them out to thin circles and put them on the choux pastry before baking. This may result in a creme puff very similar to beard papas but will entail much effort. Good luck.
puffs. You will still have to make choux pastry as this is the base for profiteroles and creme puffs. Here is a good recipe that includes filling.
Pastry Cream
* 3 cups (750 ml) milk
* 3 eggs
* 3/4 cup (175 ml) granulated sugar
* 1/4 cup (50 ml) all-purpose flour
* 1 tbsp. (15 ml) cornstarch
* 2 tbsp. butter (25 ml)
* 1 1/2 tsp. vanilla (7 ml)
* 2 cups (500 ml) whipping cream
1. In heavy saucepan, heat milk until steaming. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.
2. Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.
Note: Pastry cream can be refrigerated for up to 3 days.
Choux Pastry
* 2 cups (500 ml) water
* 1 cup (250 ml) butter, cubed
* 1/4 tsp. (1 ml) salt
* 2 1/2 cups (625 ml) all-purpose flour
* 8 eggs
Glaze
* 1 egg
1. Line two 17- x 11-inch (45 x 29 cm) baking sheets with parchment paper, or grease and dust with flour. In heavy saucepan, bring half of each of the water, butter and salt to boil over high heat; immediately remove from heat. Add half of the flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 4 minutes or until film forms on bottom of pan. Transfer to bowl; stir for 30 seconds to cool slightly. Make well in centre.
2. Using electric mixer, beat in 4 of the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag fitted with 1/4-inch (5 mm) plain tip or with spoon, pipe pastry into 1 1/4-inch (3 cm) round by 3/4-inch (2 cm) high mounds on pans. Glaze: Beat egg with 1 tbsp (15 ml) water; brush half over pastry, flattening tips and making sure glaze doesn’t drip onto pan.
3. Bake in 425 degree F (220 degree C) oven for 20 minutes; rotate trays. Reduce heat to 375 degrees F (190 degrees C); bake for 10 minutes or until golden. With knife, make small hole in bottom of each; bake for 5 minutes. Turn off oven; let stand in oven for 10 minutes to dry. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff. Repeat with remaining choux pastry ingredients and glaze to make 85 puffs in total.
4. Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet. (Puffs can be lightly covered with plastic wrap and refrigerated for up to 1 hour.)
As I have stated before, beard papa's uses pie dough as well. If you are feeling a bit adventurous, look for a flaky pie dough recipe and roll them out to thin circles and put them on the choux pastry before baking. This may result in a creme puff very similar to beard papas but will entail much effort. Good luck.
Source(s):
http://creampuffsinvenice.ca/category/choux-pastry/
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