Served at the 2024 Holiday Fare Wine Trail, Adam Puchta Winery
Ingredients for Pate A Choux:
1/2 cup unsalted butter, cut into 8 pieces
1 cup water
1/2 cup whole milk
1/4 tsp salt
2 tsp granulated sugar
1 cup all-purpose flour
4 large eggs
Instructions:
- Preheat the oven to 400-degrees F.
- Combine butter, milk, salt, and sugar together in a medium saucepan over medium heat. Stir until the butter has melted.
- Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour. Stir until the flour is completely incorporated.
- Mash the dough ball against the pan for one minute, which gently cooks the flour.
- Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment.
- Allow to cool down for a few minutes before adding the eggs.
- On a low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first but will begin to come together as the mixer runs.
- Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency.
- Line two baking sheets with parchment paper.
- Lightly brush the parchment paper with water.
- Transfer choux pastry dough to a piping bag with a large round tip.
- Pipe 2 inch mounds about 3 inches apart.
- Using a water moistened finger, smooth down the peaks and gently brush each with egg wash.
- Bake for 20 minutes then reduce oven to 350-degrees F and continue to bake for 10-15 more minutes until golden brown. Do not open the door as the pastries bake, as cool air will prevent them from properly puffing up.
- Remove from the oven and transfer to a cooling rack.
- Allow to cool completely before filling.
Ingredients for Eggnog Cream:
- 1 cup eggnog, storebought or homemade
- 1 cup whole milk
- 4 egg yolks
- 1/3 cup sugar
- 1/4 cup flour
- 1/4 cup cornstarch
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Directions:
- In a medium saucepan, bring the eggnog and milk to a simmer over medium heat.
- Whisk in the flour, cornstarch, nutmeg, salt, and vanilla.
- Simmer for 10 minutes.
- In a separate bowl, whisk the egg yolks and sugar.
- Slowly pour approximately 1 cup of the heated eggnog mixture into the egg yolk mixture, whisking constantly.
- Once the cup of heated eggnog is incorporated into the egg yolk mixture, slowly pour the egg yolk mixture back into the saucepan with the remaining heated eggnog mixture.
- Continue cooking the mixture in the saucepan over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
- Remove the pan form the heat and allow to cool slightly before straining the pastry cream through a sieve to remove any lumps.
- Allow the pastry cream to cool completely on the counter and then place a piece of plastic wrap directly on top of the pastry cream before refrigerating.
Serve with Adam Puchta Winery Adams Choice
