Hi
Choux Pastry is well known and loved by all. The process of making is quite a lot of work but it
yields a versatile pastry that goes well for any kind of fillings whether it’s
sweet, savory or even durian. However, my
favourite is still custard cream or fresh cream.
The easiest way to make custard is using the instant
custard powder. But I still prefer to
make it from snatch as it gives you better nutritional benefit and I can have
better control over the texture and taste.
This classic choux bakes up into airy, tender puff
that filled in with the custard cream, it’s so delicious and how not to fall in love with it.
Happy
Baking!
INGREDIENTS
Custard Cream
3 Egg
yolk
80g Sugar
37g Cornstarch
¼ g Salt
¾ g Vanilla
extract
3 cups Milk
1)Beat egg yolk in medium bowl and
gradually stir in milk until blended.
2)Mix sugar, cornstarch and salt in
a large heavy saucepan. Stir in a small
amount of milk mixture to make a smooth paste.
Then stir in the remaining milk mixture slowly until blended.
3)Cook over medium low heat,
stirring constantly until mixture is thicken and boil for about 20-25mins. Remove from the heat immediately and place the pot into a bigger pot with ice water to cool quickly. Continue to stir gently for a few minutes to hasten the cooling.
4)Stir in vanilla extract. Press piece of plastic wrap onto the surface
of the pastry cream to prevent a “skin” from forming. Refrigerate until chilled, at least 1 hour.
Choux Pastry
½ cup Unsalted
butter (125g)
1 tsp Sugar
½ tsp Salt
1 ¼ cup Plain
flour (160g)
4 Large
eggs + 1 egg white
1 cup Water
1)Boil butter, sugar, salt and 1 cup
of water in a medium saucepan. When it’s
boiled, remove from heat and quickly stir in flour. Cook over medium-high heat and stirring
constantly, until mixture pulls away from sides, about 3 minutes.
2)Using electric mixer to whisk the
mixture in low speed until slightly cooled, about 1 minutes. Raise the speed to medium. Then add whole egg. 1 at a time.
Beat until a soft peak is formed when you touch the batter with your
finger. If peak doesn’t form, lightly
beat in the remaining egg white, and mix it into the batter a little at a time
until it does.
3)Transfer the batter into a pipping
bag and pipe them on the lined tray.
Bake 190°C in pre heated oven for 20-25mins. Reduce the temperature to 160°C to bake for
another 20-25mins.
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