Tested & Tasted: Choux Pastry with craquelin

Host : @anysuprianto

Recipe : Choux Book – Hannah Miles

Choux - Ingredients:

65 gr Plain Flour ( Used High Protein/Bread flour to get a firm result )

50 gr Butter, cut into cubes

75ml Milk + 75ml water or only 150 ml water ( I used water only )

1 tsp Caster sugar

a pinch of salt

2 Eggs ( approx. 100 gr)

Method:

1. Shift the flour twice to remove any lumps

2. Heat a butter in a saucepan with milk & water, sugar and salt until the butter is melted. As soon as butter is melted remove the pan from the heat (don't let it boil too long as the batter will turn out dry)

3. Quickly shoot the sifted flour in all at one go. Stir the mixture very hard with a wooden spoon or whisk until the dough forms a ball and no longer sticks to the sides of the pan. You may notice the dough seems wet, not to worry after few minutes the flour absorbs the water. Pour in to separate bowl to cool down +/- about 5 minutes.

4. Preheat the oven to 200C

5. Whisk the eggs in a separate bowl and beat a small amount at a time into the pastry using a wooden spoon or a balloon whisk, beat until well incorporated.

6. Pour in to the piping bag with the nozzle as preference.

7. Bake for 20-25 mins.

** Don't try to open your oven door if your choux is not ready/golden brown or until the batter form

** Make sure bake in grease paper or normal baking paper/muffin tray grease with butter

Yield : 12 pcs

Cream Pastry with modification

1 egg yolk

12 gr corn flour

30 gr Caster sugar
a pinch of salt

125 ml milk

10 gr butter

1/2 tsp Vanilla extract

100gr Whipping Cream

Method:

1. Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.

2. Place the cream and the milk in a saucepan and bring to boil.

3. Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring. Wait for a few minutes, add in butter and vanilla. Stir until it well incorporated with the cream. While cooling, cover it with the plastic clingwrap to avoid the cream turn dry.
4. Whip the cream until stiff, then add in the cooling cream pastry, whip until incorporated.
5. Chill in the refrigerator until needed.

Note : Separate the cream pastry, and pipe it only when are ready to be served.