so i decided to make a little thing with choux paste. have you ever worked with choux paste? i don't own an electric mixer (i'm very retro), so i have to do all that work by hand.
here's the dough in the double boiler.
on the sheet
in the oven
what's going to go in them is a nice crème patisserie, with a center of spiced raisins slow simmered in maple syrup.
spiced raisins simmering
i don't know about how you do things, but i separate eggs by hand.
the milk gets scalded
and the eggs and sugar and such get cooked in the double-boiler
everything gets put together and stirred
and then set to cool.
the tops get cut off
and carefully, gently, you take the extra stuff out of the middles.
i go right ahead and eat it.
and then a bottom layer of pastry cream goes in
followed by a few of those raisins.
see how nice and sticky they are?
and then some more of the pudding, almost to the top.
a little whipped cream, and...