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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Strawberry Tart

Do you love strawberries?

I never did at first. i always thought that they are sour as I never got to eat the sweet ones before when I was young. But I was greatly influence by muy husband who likes anything strawberry. Strawberry cakes, strawberry milk and even cookies. I myself began to love strawberries.

And so I was at NTUC that day, our local supermarket and saw a pack of fresh strawberrys for only $3+. So I thought let's make a strawberry dessert. As I was a fan of tarts and pies, I made Strawberry Tarts. And I also had a leftover ripe mango to spare.

As I have already given the recipe for the pastry cream filling, here is just the sweet shortcrust pastry recipe for crust. Making the tart dough was so easy that I didn't feel the need to take pictures of the dough-making process.

Sweet Shortcrust Pastry - by Rachel Allen

This basic pastry is used in many popular recipes, it's also one of the easiest pastries to start with. the uncooked dough can be frozen or be kept in the fridge for a couple of days.

Ingredients

200 grams ( 7oz ) Plain flour , sifted

1 tablespoon of icing sugar

100 grams ( 31/2 oz ) chilled butter, cubed

1/2 or 1 medium egg, beaten

Directions

Place the flour, sugar and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.

 If making by hand ( which I did ), rub the butter into the flour until it resembles coarse bread crumbs then, using your hans, add just enough egg to bring it together.

Again with your hands, flatten ut the ball of dough untilit is about 2cm ( 3/4 inches ) thick.

Then wrap in cling film or place it in a plastic bag and leave it in the fridge for at least 30 minutes or , if you are pushed for time, in the freezer for 10-15mins.

Note:

Many people incling myself was nervous at first making my own pastry but it isn't as tricky as you might think. It is just about following the right steps. Always try to measure the ingredients accurately and go easy on the liquid. Kepp everything as cool as you can. be sure to chill the pastry before baking to stop it becoming sticky or shrinking too much during cooking. 

Egg was used instead of water as the water will evaporate while baking and tends to make the pastry dry.

This is not a bread so never knead the dough or apply too much pressure on it. Be gentle.

Preheat the oven to 180 degrees and bake for 10 mins, bring them out from the oven and brush the leftover eggs in and bake for another 5 -8 mins till golden.

Here are how my tarts pastries look like.

I place another layer to prevent it from bubbling for the first 10 mins of baking.

and the Voila!

makes about 20 tarts..

Right after that easy peasy.. Cut your strawberries in cubes and spoon the pastry cream in the cooled tart and furnish it with your fresh fruits.

Serve immediately or you may chill it for 1 day.. 

The end results.

Do I think fruity?

yes i do..

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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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