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Patisserie Chantilly petits choux au sesame (Black sesame cream puffs)

Time 1 hour
Yields Serves 8
Patisserie Chantilly petits choux au sesame (Black sesame cream puffs)
(Los Angeles Times)

Pate a choux

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. 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 heat and beat in 3 eggs one at a time until completely blended.

3

To make the puffs, spoon or pipe about one-fourth cup of choux for each puff onto two greased baking sheets. 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

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.

Adapted from a recipe by Keiko Nojima of Patisserie Chantilly. Black sesame seeds and paste are available in Asian markets.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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