I was recently introduced to Patisserie Chantilly and discovered their amazing black sesame cream puffs. While it may be a little pricey, it is totally worth it! You get what you pay for…a lot of love goes into the creation of these cream puffs (now i know first hand…) After I tried these little bits of heaven, I HAD to have it again! I think if I ate one of these cream puffs everyday, I would go completely broke…so I was on a mission to recreate these…
..THANK goodness for GOOGLE 🙂 I FOUND IT!!! hooray! Just in times for mother’s day…
Patisserie Chantilly petits choux au sesame (Black sesame cream puffs)
1 hour plus cooling and chilling time Not gonna lie, I thought this took longer than 1 hour….
Note: Adapted from a recipe by Keiko Nojima of Patisserie Chantilly. Black sesame seeds and paste are available in Asian markets. I got my black sesame seeds & paste from my local 99 ranch market. It was in the spices aisle? it will vary from store to store..and it may take a little searching 🙂
Pate a choux (..now for the cream puff part)
1/3 cup milk
1 tablespoons sugar
6 tablespoons butter
1 cup flour
4 eggs, divided
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
1. Bring the milk, two-thirds cup water and the sugar to a boil in a saucepan over medium-high heat. Add the butter and allow it to melt.
Remove from the heat. immediately Add the flour all at once and stir until the mixture is completely blended and forms a ball. Return the saucepan to the heat and cook, stirring until the mixture does not separate and the bottom of pan has a thin film on the bottom, about 2 minutes.
2. Remove from the heatand beat in 3 eggs one at a time until completely blended. tip: move the mixture to another bowl, so it cools down a little. otherwise, the eggs will cook in the hot saucepan.
3. To make the puffs, spoon or pipe about one-fourth cup of choux for each puff onto two greased baking sheets. I like everything mini, so I used two spoons to create much smaller puffs- about the size of a ping pong ball. Beat the remaining egg and brush it over the puffs. Combine the black and white sesame seeds and sprinkle over the top of each puff.
4. Bake at 425 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 15 to 20 minutes until the puffs are doubled in size and golden brown. Remove from the oven and cool on a rack. Make a small slit on the side of each puff to allow steam to escape.
Black creme sesame and assembly
3/4 cup sugar
6 egg yolks
2 1/2 tablespoons flour
2 tablespoons plus 3/4 teaspoon cornstarch
2 cups milk heated to scalding
1 1/2 tablespoons butter, cut up
1/2 teaspoon vanilla
3/4 cup whipping cream
2 tablespoons sugar
1 tablespoon black sesame seeds
2 tablespoons black sesame paste
4 teaspoons honey
2 teaspoons soy flour
1. Beat together the sugar and egg yolks until pale yellow in color, about 2 minutes.
2. Stir together the flour and cornstarch and beat into the egg mixture. Slowly beat in the hot milk.
3. Pour the mixture into a saucepan and heat over medium-high heat, stirring, until boiling and thickened. Boil 1 to 2 minutes; stir constantly.
4. Remove from the heat. Add the butter, stirring until it’s melted. Stir in the vanilla. Pour into a bowl and cover. Let cool to room temperature, then refrigerate until ready to serve.
5. In a chilled bowl, beat the whipping cream and sugar until the mixture forms soft peaks.
6. Remove the chilled creme from the refrigerator. Fold in the whipped cream, sesame seeds and sesame paste. Cut the tops off the cooled cream puffs and pipe half the creme sesame mixture into the bottoms of the puffs. Drizzle each with honey, then pipe in the remaining creme. Put the tops on the puffs, sprinkle each with soy flour and serve.
So, it was an epic fail on the picture taking of the final product! I totally forgot to document the second half of the recipe! Then, I didn’t assemble the cream puffs until I served it. By the time I remembered to take a picture, only the not so pretty ones were left… haha. It’s okay though, they were really yummy. I wish you could’ve tried it 🙂 just to prove that some cream puffs looked prettier, see the unfilled puff below:
Saturday, May 13, 2012 CML Activity:
- Bake Black Sesame Cream Puffs – completed 5/13/12