In light of the recent special days Chinese New Year and Valentine Day, I decided to try out another Bouchon Bakery recipe. I had always been a fan of light dreamy cream puffs even more so when I got to eat cream puffs with a cookie crunch. Beard Papa’s in Aberdeen Richmond had always hit the spot with their custard filled choux paste and a cookie crunch. When it first opened, it captured the hearts of Vancouverites including moi. A delicate combination of smoothness matched with texture was always welcomed in my tummy. It seems as though other restaurants were cashing in with the trend such as Bell Cafe and Thierry Patisserie, so imagine my excitement when I found a book that contained the recipe and instructions on how to make them 🙂
For some reason, I thought the recipe was quite challenging but upon reading the instructions carefully, it was doable. The recipe basically contained a cookie base, choux paste and custard cream; three recipes combined in one. I first completed the cookie base. Mind you the dough was crumbly, almost like a shortbread, thus I used a food processor to mix the dough. Next I rolled out the dough and cut out the circular cookies to be placed on top. I then prepared the choux paste and pipped it out. Then placed the circular cookie dough on top of the pipped choux paste.
I baked them at 380 for approx 20 mins and then reduced the temperature for drying out. This was how they looked once done. The cracking of the cookie dough as the choux paste puffed up.
I next made the custard cream and pipped them into cream puffs. Dusted them off with icing sugar.
The outcome was better than I thought. The cookie dough and cream puff was better than I thought. I really liked the crisp texture outside, to me the recipe Keller gave was alot better than Beard Papa’s….Yum. I am not going to bother with a recipe as to me it is a simple shortbread cookie recipe, with a choux paste and pastry cream. Making the treat may have been a bit time consuming as it had 3 recipes combined but in the end worth it. As a tip, for those of you who liked uniform shapes and sizes, Keller did recommend using silicone mats or molds for you to pipe into. Once frozen or firm, pop them out and place the cookie round on and bake them.