Paissa (Cream) Patisserie

A simple and fun treat that even a novice paissa brat with an interest in becoming a patisserie can pull off!

Creme Patisserie
1 1/2 cups half and half
1/4 cup sugar
dash of salt
1 tsp vanilla extract
2 tbsp cornstarch
1/2 tbsp flour
2 egg yolks

Choux Pastry
1/2 cup water
1/4 cup butter
1/2 cup flour
pinch salt
2 eggs

Also needed:
Chocolate or chocolate candy melts

Directions
Creme Patissiere

1. In a saucepan, bring 1 1/4 cup half and half, sugar and salt to a simmer. Whisk to help it dissolve.
2. Whisk cornstarch, flour, egg yolks, vanilla and remaining half and half together.
3. Slowly whisk the hot half and half mixture into the egg mixture to temper them.
4. Pour the mixture back into your saucepan and bring to simmer again, whisking constantly, until the creme patissiere thickens.
5. Pour the mixture through a strainer into a bowl and chill in the fridge.

Choux Pastry

1. Preheat your oven to 425F.
2. In a saucepan, melt the butter in the water over medium to high heat.
3. Remove from heat and stir in flour and salt.
4. Once the pan is cooled somewhat, stir in the eggs one by one.
5. Transfer dough into a piping bag. No tip is required.
6. On an ungreased cookie sheet, pipe a modified eclair shape. you want something like an eclair but a little stumpier and which narrows at one end. Do it in one swipe for the best results.
7. Bake until golden brown, about 20 minutes. Avoid opening the oven as much as possible.
8. Let cool fully.

Assembly method one: A cut out to display the creme

Note: Only use this method if your cooled creme is thick enough to be picked up with a spoon and not spill from the spoon if you put it sideways.

1. On a piece of parchment paper, pipe out the eyes, mouth and arms from either tempered chocolate or chocolate candy melts. It doesn’t add much to the flavor so I use candy melts since they are easier.
2. Either use a knife or kitchen scissors to cut out the front of the puffs. Kitchen scissors are immensely easier for creating the widow’s peak and sideburns.
3. Cut out 4 small hearts per puff from the cast off from the previous step.
4. Fill the shells with the cooled creme.
5. Using tweezers, place 4 choux heart cut outs on the chest of each puff. They should stick easily to the creme.
6. Use the tweezers to place on the chocolate arms, mouths and eyes.
7. Melt a little more chocolate or chocolate candy melt and pipe it on the top of the head.
8. If you want to stand up the puffs for display, pool a small amount of chocolate or candy melt onto your serving dish and stick the bottom of the paissa puff to it. Support the puff until the chocolate/candy melt has hardened. I used cans and cups to support them so I could move a little faster.

Assembly method two: No cut out, only chocolate or candy melts

1. On a piece of parchment paper, pipe out the eyes, mouth and arms from either tempered chocolate or chocolate candy melts. It doesn’t add much to the flavor so I use candy melts since they are easier.
2. Using either white chocolate or white candy melts, pipe out the white of the chest and face, starting by outlining the chest hearts, then the outline of the chest and face then filling in.
3. Use tweezers to place on the chocolate arms, mouths and eyes after piping the white chest/face of each puff.
4. Once the decoration has cooled, cut a hole in either the top or bottom of the puff then fill with creme. If you’ll be standing these up, cut the hole in the bottom. If these will be laying down cut the hole in the top.
5. Melt a little more chocolate or chocolate candy melt and pipe it on the top of the head.
6. If you want to stand up the puffs for display, pool a small amount of chocolate or candy melt onto your serving dish and stick the bottom of the paissa puff to it. Support the puff until the chocolate/candy melt has hardened. I used cans and cups to support them so I could move a little faster.