Lunchbreak: Boka Restaurant pastry chef Meg Galus makes cream puffs with strawberry jam and vanilla bean cream and discusses Chefs’ Playground event

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Meg Galus

Boka Restaurant
1729 N. Halsted

Third Annual Chefs Playground
June 4
7:00 p.m. – 10:00 p.m.
Terzo Piano
159 E. Monroe

For tickets and more information about AGC:

Cream Puffs with Strawberry Jam & Vanilla Bean Cream

Pate A Choux

1/2 cup water
1/2 cup milk
3/4 tsp sugar
3/4 tsp salt
1 stick (8 Tbs) butter
3/4 cup all-purpose flour
4 eggs
Bring the water, milk, sugar, salt, and butter to a boil.  Add the flour and stir until the mixture comes together, about 2 minutes.  Transfer to a mixing bowl and paddle/blend about 2 minutes.  Add the eggs one at a time, slowly, until incorporated.  Pipe or spoon onto a baking sheet (in small circles).  Brush lightly with the egg wash mixture.  Bake at 375 until nicely browned, about 25 minutes.  Cool completely, then fill and serve.
Strawberry Jam

1 cup strawberries
1 cup sugar
zest and juice of 1 lemon
pinch of salt

Remove the green tops from strawberries and roughly chop into small pieces.  Add sugar and lemon zest and juice.  Bring to a boil, then lower heat.  Simmer over medium heat until thick.  Chill completely.
Vanilla Bean Cream

1 cup heavy whipping cream
1/4 cup crème fraiche or sour cream
1/2 vanilla bean, split, or 1 tsp vanilla extract
2 Tbs sugar

Whip the cream and sugar with the vanilla on low-med speed until soft peaks form.  Add the sour cream or crème fraiche and continue whipping until stiff.

To serve (assemble just before serving). Cut the tops off of the choux puffs, 1/3 from the top. Spoon or pipe a little bit of jam into the bottom. Pipe a swirl of vanilla cream on top of the jam. Place the choux cap back on.  Sprinkle with powdered sugar or decorate with a freeze dried strawberry piece.

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