It's been a long time that I've make this choux pastry! Worrying that my skills has rusted, I made a small batch in case it fail :P Luckily these little gems puffed up beautifully and in the end the small quantity not enough to fill my kids tummy hahaha...no worries as I actually bake another batch the very same day :D
a) 400gm milk, 40gm sugar, 1/2 fresh vanilla bean pod
b) 2 egg yolks, 40gm sugar
c) 100gm fresh milk, 15gm corn flour, 30gm cake flour
d) 20gm unsalted butter
- Combine (a) and bring to boil.
- Combine (b) and mix well.
- Combine (c) until batter is free of lumps.
- Combine flour batter into the yolk mixture and mix well.
- Add in boiled hot milk (a) and whisk in, beating at the same time.
- Strain mixture and cook the mixture over low heat (high heat will cause the mixture to curdle), whisking continuously until mixture is thick.
- Remove from heat and cool down slightly. Stir in butter evenly. Sieve mixture if necessary to remove any lumps.
- Transfer custard into an air-tight container and lay a plastic wrap over the surface to prevent a layer of skin from forming. Cool down and chill till use.
- 125ml water
- 70gm unsalted butter
- 65gm plain flour
- 2 large eggs, lightly beaten
- 1/4 tsp salt
- Heat water, salt & butter in a saucepan to a rolling boil, reduce heat.
- Tip in the flour and stir vigorously over low heat until mixture forms into a ball, about 1 minute.
- Remove from heat. Cool down dough lightly. Dribble in beaten egg and beat at the same time until dough mixture is smooth.
- Fill batter into a piping bag. Pipe dollop of batter onto lined baking sheet. Bake in preheated oven at 200 deg for 10-15mins, reduce oven temperature to 180 deg cel and bake for another 10-15 mins until golden brown. (duration of baking time depends on the size of your pastry, adjust accordingly)
before and after....
I am submitting this post to Aspiring Bakers #34: Choux Party (August 2013) hosted by Jasline of Foodie Baker