Monday, 24 June 2019

Custard Cream Choux



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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