Owner/Baker Nathalie Gautier
L’epi de Ble
This fancy cream puff’s name means “nun”, inspired by their traditional habits.
INGREDIENTS
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
Crème Pâtisserie
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
METHOD
Pâte à Choux
1. 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.
2. 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.
3. Fill a pastry bag with the dough and pipe 25 small and 25 large circles onto an ungreased baking pan.
4. Cook at 320°F for approx 45 minutes.
Crème Pâtisserie
1. In a bowl, whip the egg yolks with half the sugar and the corn starch until lightened in colour.
2. In a saucepan over medium heat, warm the remaining sugar, milk, and the vanilla bean.
3. Once the milk boils, pour a small amount over the yolks to temper, then add both mixtures to the saucepan.
4. Bring to a boil for 2 minutes.
5. Let cool in the fridge for one hour.
6. Mix in cocoa powder.
To Assemble
1. 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