New Food #1 for 2016: Cream Puffs

It’s almost the end of February and I’m totes behind on all my goals (And I just realized by looking at the date that it’s my Uncle Harry’s birthday and it’s too late (in Ontario, where he lives) for me to call him – Happy birthday, Uncle Harry!). Well, I guess I’m doing OK on one goal: bringing my lunch to work 75% of the time – I currently sit at 76%, so I’m on track for that goal so far! But I ended up being too sick to start training for the UBC triathlon and the Delta triathlon (in March & April, respectively), which means I’ve made no progress on my triathlon goal, very little progress on my run/bike/swim 1000 km goal, and no progress towards my sub-1:50 half marathon goal, plus I *gained* a few pounds instead of losing (thanks to not being able run), though the food poisoning seems to have taken care of those pounds, at least for the moment. I haven’t knocked anything off my 101 list, nor painted a room, nor done most of the rest of the stuff on my goal list.

However, today I managed to make one new food item that I’ve never made before, meaning that I’m 1/16th of the way through the goal of making 16 new food or drink items that I’ve never made before. Cream puffs!

Last night I made a steak and carrot pie for dinner, using half a package of puff pastry for the crust, which meant today I was faced with the eternal question: What should I do with the other half of the package? On Friday my business analyst at work was telling me about this place she went to that has amazing cream puffs, and I guess that was stuck in my brain so I decided to make some of those.

I know it’s a bit of a cheat to use frozen pastry dough, but I decided to make the custard from scratch, which I’ve never done before. It was actually surprisingly easy and it tastes shockingly good.

Cream puffs

The picture doesn’t really do them justice – I think they almost look like scrambled egg sandwiches! I use free range eggs and so the yolks are very yellow, which makes the custard very yellow. I guess if I’d used caged hen eggs, where the yolks are super pale, the custard might be prettier, but I much prefer free range eggs. And it tasted great, which is what’s really important. I think next time I’m going to try making the dough from scratch.

The custard required three egg yolks, which meant I was left with three unused egg whites. I used one of the egg whites for glazing the pastry, which means now I’m faced with the eternal question: What should I make with my two egg whites?