Welcome to an immersive journey into the artistry of choux pastry and the finesse of pastry cream! In this Masterclass tutorial, you'll delve deep into the secrets of crafting delicate cream puffs, elegant choux swans, and delectable Italian zeppole!

Pastry Cream Recipe makes 3 cups
Ingredients
* 500 ml Whole Milk
* 120 gr egg yolks (6 eggs)
* 100 gr Granulated sugar
* 30 gr Cornstarch
* 1/4 tsp salt
* 15 g Unsalted butter
* 1 envelope gelatin
* 1/4 cup ice cold water
* 1/2 Vanilla bean, 1 tsp vanillin or 2 tsp vanilla extract
 
Directions
1. Pour 1/4 cup cool water in a microwave safe bowl and sprinkle Gelatin over top. Set aside to absorb the water.
2. In another bowl, Whisk together egg yolks, sugar & cornstarch. Set aside.
3. Heat milk until boiling point in heavy saucepan. Whisk 1/3 milk into egg yolk mixture to temper the eggs, then pour back into the remaining boiling milk and cook until thickened, about 4 minutes with constancy whisking along sides and bottom of pot.
4. Microwave Gelatin for 10 seconds until liquefied. Add to cream and whisk until combined, for an additional minute.
5. Take off heat, then add vanilla. Mix in butter, then strain into a bowl to cool. Cover with plastic wrap pressing on the cream to avoid a skin.
6. Refrigerate at least 3 hours or overnight.
 

Choux Pastry recipe makes 24 Zeppole shells
Ingredients
* 500 ml water
* 200 g Butter
* 1/2 tsp Salt
* 115 g Tipo 00
* 155 g bread flour
* 78 Whole Eggs
* pinch of Ammonium Bicarbonate (optional)

Directions
1. Boil together water, butter and salt.
2. Add flour all at once then lower heart to medium low. Keep stirring until uniform and lump free. Allow to cool.
3. Add eggs, 2 at a time until well incorporated with paddle attachment.
4. Add ammonium after first 2 eggs, then continue adding eggs.
5. Pipe in pastry bag fitted with a large star tip, onto parchment paper, leaving small opening in the middle.
6. Bake at 425 F for 25 minutes.
7.Turn off oven and leave in additional 5 minutes with oven door open to dry

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