Cream Puffs at the Beach

The simple question of “where are you from?” has always been difficult for me to answer.  I left my country of birth when I was a small child and have since only been back once.  I have no connection, emotionally or physically, to the land of my citizenship, yet it is an essential part of my identity.  As I grow older, I am slowly beginning to realize how significant my passport is to my life.  Over the past couple of months it has caused me much annoyance, fear, stress, and complications. Complications which have led me to the decision to leave New York for a few months.  It was a tough decision to make, but I believe it is for the best.  Under my current visa, I am only allowed to work in a certain field.  As I am looking to change directions and explore new options, I am unable to stay here legally.  I was nervous that I may have to return to my foreign homeland, but fortunately I will be with my family in Korea.  I’m excited to go back to Seoul and spend some quality time in the city I grew up in.  There will be some big changes in my life soon so I am actually very thankful that I am have to temporarily leave the U.S.

As a good bye gesture, my friends and I decided to take a little one day road trip outside of the city.  We planned to go to East Hampton, but ended up much closer to Manhattan than expected.  This past Sunday was apparently the worst day to choose for driving.  A cycling race and parade blocked off a few major roads and we had a hard time leaving the city. When we finally did, we were exhausted and hungry, so we decided to go to Long Beach instead.  It was beautiful, sunny, and absolutely perfect for a picnic lunch.

I’ve been itching to cook something from Julia Child’s Mastering the Art of French Cooking ever since I watched “Julie and Julia.”  I decided to make cream puffs, which looked like a good finger food to eat on a road trip.  My pate a choux did not puff up as much as I had hoped, but this didn’t interfere with the taste. The creme patissiere was soft and creamy with just the right amount of sweetness.  They were the perfect complement to the whole trip.  One by one they slowly disappeared as we talked, laughed, and shared a few secrets.

Pate a Choux

Adapted from Mastering the Art of French Cooking

1 cup water
4 tablespoons butter
Pinch of  salt
Pinch of nutmeg
1 teaspoon sugar
3/4 cup all purpose flour
4 eggs
1 egg + 1/2 tsp water for egg wash

In a heavy bottomed pot, put water, butter, salt, nutmeg, and sugar in.  Bring mixture to a boil and melt the butter.  Take the pot off the heat and add the flour.  Mix together quickly until combined and return to medium-high heat.  Continuing mixing for a few minutes until the mixture pulls away from the sides of the pot.  Remove from heat and add one egg at a time, mixing until incorporation after each egg.

Preheat oven to 425 degrees F.  Fill a pastry bag with the pate a choux and form 1 1/2 inch wide by 1/2 inch thick circles. Smooth the tops of the batter circles with a offset spatula, knife, or pastry brush dipped in the egg wash.

Bake for 20 minutes.  When done, quickly slit the side of each puff with a knife and return the baking sheet to the turned off oven with the door open ajar.

Creme Saint-Honore

Adapted from Mastering the Art of French Cooking

1 cup granulated sugar
5 egg yolks
1/2 cup flour
2 cups boiling milk
1 tablespoon butter
1 1/2 tablespoon vanilla
5 eggs whites
Pinch of salt
2 tablespoons granulated sugar
Confectioner’s sugar for dusting

In a pot beat the sugar and egg yolks with a whisk until pale yellow and smooth.  Add the flour and mix.  Slowly add the boiling milk while stirring continually.   Set over medium high heat and continue to stir.  The mixture will thicken.  Bring to a bowl then lower heat and cook for 2 to 3 more minutes.  Remove from heat and add butter and vanilla.

Beat the egg whites and salt until soft peaks form.  Add the sugar and beat until stiff peaks form.  Fold into the hot custard.  Chill in the refrigerator.

To assemble, put the custard into a pastry bag.  Cut a small half circle on the backside of the choux and squeeze custard inside. Dust with confectioner’s sugar.