If I wasn’t a teacher, I could easily be a cook or baker.
This morning I started a pâte à choux for tonight’s dessert – a cream puff cake with a creamy topping and fresh strawberries. I’ve made this dessert before, and I think it was the favourite of my Friday night dinner companions. I typically don’t repeat desserts, but strawberries were on sale yesterday.
I grabbed 70 grams of butter from the fridge, poured 2/3 cup of water into the pan, and added 2 tablespoons of sugar. As the butter melted and incorporated with the water and sugar, I slowly stirred until it created a rich, golden swirl. This bit of brightness was exactly what I needed after a couple days of solid rain and darkness.
Once it came to a boil, I added 2/3 cup flour and stirred quickly until it pulled away from the sides of the pan. Eggs were next.
I took it off the heat and added 3 eggs, one at a time, and mixed them in until the resulting dough was shiny and smooth. I love how the eggs make the dough glisten and slide in the pan. Once it was all mixed and smooth, I poured the dough into a springform pan and set it to bake for 20 minutes.
Whenever I bake, I seem to forget that I’ve been baking and I’m always surprised when the timer starts beeping away in the kitchen. The pastry puffed up nicely, I poked some holes in it, and put it back in the oven for another minute. The result was a golden pastry, light and airy.
Now if I can only wait a couple hours while it cools before adding the cream cheese/heavy cream mixture and strawberries.
I should really make two of these whenever I make them, so that I could at least enjoy an afternoon treat before having to share it with friends after dinner.