Choux Pastry

I had a very good book on how to make a choux pastry. And I have been following this unfailing recipe.

I was actually learning her skills on cable tv when I decided to buy her book years ago. Bake by Rachel Allen. She has a ccoking school in Ireland and that is why her deliverance is always simple, precise and understandable.

What is choux pastry?

Choux pastry is a light pastry dough. It is either spooned or piped into shapes and then baked for custard puffs, chocolate profiteroles or eclairs. And it is deceptively easy to make.

I had decided to make some Custard puffs a few days ago for a friend who just love custard so much more compared to chocolate.

And here I am sharing the recipe here.

But first the techniques of making a choux pastry.

Choux Pastry

( Makes about 850 gm )

Quantity would depend on the size of you desired choux. I like mine bite size so I got around 25 spooned choux.

100 grams strong white or plain flour ( I used plain flour )

Pinch of salt

150 ml water

75 grams butter

3 eggs, beaten

Directions

Sift the flour and salt into a bowl and set aside.

Place the water and butter in a medium sized saucepan with high sides ( not a low saute pan ) set over medium-high heat, stirring, until the butter melts. [1] Allowthe mixture to come to a rolling boil then immediately remove the pan from the heat. Add the flour and salt. [2] Beat the mixture very well with a wooden spoon until the mixture come together.

Reduce the heat to medium and replace the saucepan, stirring fro 1 minute until the mixture starts to 'fur'. ( Slightly sticks to the base of the pan ) [3] Remove from the heat and allow to cool for 1 minute.

Pour 1/4 of the beaten egg into the pan [4] Using the wooden spoon, beat very well. Add a little more egg and beat well again until the mixture come together. Continue to add the egg, beating vigourously all the time, until the mixture has softened, is nice and shiny and has a dropping consistency. [5] You may not need to add all the egg or you may need a little extra. If the mixture is too stiff ( not enough egg ) then the choux pastries will be too heavy, but if the mixture is too wet ( too much egg ) they will not hold their shape when spooned onto a greaseproof paper.

Place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven – gas mark 6, 400°F (200°C) – for 10 minutes. After that, increase the heat to gas mark 7, 425°F (220°C), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour

Although the pastry is best used right away, it can be placed in a bowl, covered and chilled for up to 12 hours until ready to use.

It is easier than I thought it was going to be. Try it!

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Pastry Cream or we call it Custard

I was in search for the perfect custard. The creamy texture which was suitable for any kind of fillings; custard puffs, fruits custards or tarts.

And so I did my google-ing .  I came across 3 different recipes and it all failed. All the custards texture was either too hard or floury. I hated it and it went straight to my bin without hesitations.

And then came along Paris Pastry with the perfect pastry cream. It was the correct texture, creamy and so tasty. I was so happy to succeed the 4th time. As if I earned myself a Pastry Cream certificate.

Thanks to Paris Pastry. Here is the recipe.

 Pastry Cream recipe: makes 2 ½ cups, this can be kept in the refrigerator for 3-4 days.

Ingredients:

2 cups whole milk ( I used Marigold full cream )

½ cup sugar

½ vanilla bean, split lengthwise, seeds scraped ( if you do not have this add 1/2 tsp of vanilla essence )

pinch of salt

 4 large egg yolks ( Refrigerate the whites and you can make meringes the next day or 2 )

 ¼ cup cornstarch

 2 tablespoons unsalted butter, cut into small pieces

Instructions:

In a medium saucepan, combine the milk, ¼ cup sugar, vanilla bean with seeds, and salt. Cook over medium heat until mixture comes to a simmer.

In a medium bowl, whisk together the egg yolks, cornstarch, and remaining ¼ sugar. Whisking constantly, slowly pour about ½ cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens, about 2 minutes. Remove and discard vanilla bean.

Transfer to the bowl of an electric mixture fitted with the paddle attachment. Add butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

Cover with plastic wrap, pressing it directly onto the surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth.

 

This was my after effect. I ended up licking the left overs.

And with all this I made fruit tarts which I will post in my later days.

Here is a sneak peek.

So have I found my perfect recipe?

yes i did..

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