choux dough!
made in a pan!!
Totally Home Made Crème Pâtissière
- 1 cup milk (236ml)
- 2 egg yolks
- 1/4 cup caster sugar (55g)
- 1 drop vanilla extract
- 2 tbsp cornflour
- 1 pinch salt (only if not adding butter, or using unsalted butter)
- 1/2 tsp unsalted butter, for additional shine and firmness
1. Whisk together egg yolks, 1/4 cup milk (60ml), sugar and vanilla beans. Mix in cornflour and salt (if using).
2. Bring the remaining milk to a scald* in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Once incorporated, pour everything back into the saucepan.
* To scald is to heat to just below the boiling point.
3. Whisk the mixture over medium heat until it thickens and firms up. Remove from heat and whisk in butter.
4. Pour the hot custard into a bowl and plunge the bottom of the bowl into another larger bowl of iced-water to cool, give it a whisk occasionally.
- I just continued whisking in the same saucepan until it cooled down.
5. Once it reaches room temperature, scoop the crème pâtissière into a piping bag (twist the open end to seal up the custard) or into a ketchup bottle. Keep in the refrigerator until ready to use.
♥♥♥
~~ bbbwweeaauuttiifffuulll ~~
lovely golden choux puff!
- 1 cup water
- 55g unsalted butter
- 1/2 teaspoon salt
- 120g plain flour
- 3 large eggs + 1 large egg (beaten lightly)
1. Place the water, butter and salt in a heavy saucepan. Bring to a boil. When the butter is completely melted, remove from the heat and add the flour all at once.
2. Mix rapidly with a spatula until fully combined.
3. Place the mixture on the stove over a low heat and dry mix for about 5-6 mins. The dough should be soft and but not sticky. If there is a thin white crust at the bottom of the pan, it means the dough is sufficiently dried.
4. Transfer to a bowl and spread to cool. Let the dough cool slightly.
5. Add the 3 eggs one at a time, incorporating each fully before adding the next.
6. Add the last egg a little at the time to control consistency. You do not want a mixture that is too runny, else the choux puff will not hold its shape. If the mixture looks right to you, stop adding the egg. The dough should be smooth, shiny and as thick and heavy as mayonnaise.
7. Preheat oven to 190 degree celsius. Cover a large baking tray with parchment paper. Fill a pastry bag with the dough with a piping nozzle.
8. Pipe the dough into balls - depends how big you want your cream puffs to be. Press down any peaks gently with your finger (dipped in water). Otherwise, the peaks will burn as they bake.
9. Brush the top with the egg wash (I mix some egg and with water). Some recipes call for giving the puffs a quick spritz of water before baking, as steam helps the puffs rise better.
10. Bake for about 30-35 minutes or until well puffed and golden. The drier, the crustier, the better. Turn off the heat, leave the oven door slightly ajar, and let the puffs cool slowly. The puffs may collapse if they are cooled too fast
...and a few rebellious ones...
stuffed & puffed
Choux Box!! =))
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