Now that I have made the Red Current Curd, in what new and creative ways can I use it? …Well, turn it into a Red Current Puff… of course….
The golden pâte à choux puffs are delightful templates for the delicately flavored yet velvety rich red current curd. A light sprinkle of shredded coconut finishes them off. A perfectly sized teatime treat.
The pâte à choux recipe I used for my puffs was adapted from around my french table by D. Greenspan.
Pâte à choux
Recipe makes about 2 dozen puffs.
- 1 cup Milk
- 8 tbsp (1 stick) Butter
- 1 tbsp Sugar (optional)
- 1/2 tsp Salt (less if you are using salted butter)
- 1 cup Flour
- 4 Eggs (room temp)
- Preheat oven to 425.
- Place the milk, butter, salt, and sugar in a sauce pan, and bring to a boil.
- Add the Flour.
- Lower the heat, and stir quickly.
- Once the dough comes together, continue to stir for another minute or two. The dough should be dry and smooth.
- Remove the dough from the heat, and allow it to sit for a minute to cool slightly
- With an electric mixer add the eggs one at a time. Make sure the egg is fully incorporated into the dough before adding the next egg.
- Scoop the dough out onto parchment lined baking sheets.
- Place in the puffs in the oven, and immediately reduce the heat to 375.
- Bake for about 12 minutes.
Assemble your Puffs:
- Once the puffs have cooled, use a serrated knife to slice each puff in half. You can cut them all of the way through or just give them a partial slice until you can reach the middle with your butter knife.
- Use a butter knife to spread about 1 tsp of curd into the middle of each puff.
- Sprinkle the visible curd with shredded coconut.
The Ephemeral Bee 