Choux and Crème Pâtissière
Master the choux and the key to French patisserie is yours xoxo
N.B. using whole milk makes a difference btw
Pâte à choux
60g butter
90ml whole milk/water
1g salt
60g cake flour
2 (100g) eggs
1) Boil butter, water, and salt in a pan.
2) Turn off the heat, pour the cake flour in and mix at a high speed.
3) Cook it over a low heat for 20 to 30 seconds.
4) As a thin layer forms on the bottom of the pan, turn off the heat and cool it down.
5) Beat the eggs in another bowl.
6) As the dough gets warm, pour the eggs in for five times while mixing.
*To check if the liquid content is right, the finished dough should make a 'V' shape when you lift up your wooden spoon after mixing*
7) Put the dough in a piping bag and pipe it on a baking pan.
8) In a pre-heated oven, bake at 200C for 15 minutes.
9) Then lower to 180C for 20 minutes.
10) Take the fresh bois out of the oven, whilst hot, use a chopstick/skewer to poke a hole at the bottom of each choux and turn it upside down to cool (this is to let steam out)
Crème Pâtissière
2 egg yolks
35g sugar
30g corn starch
200ml whole milk
6ml vanilla extract
1) Mix sugar and egg yolks in a bowl
2) Add cornstarch and mix
3) Add vanilla extract and milk. Mix.
4) Put the mixture in a saucepan and simmer over a low heat. Stir frequently to avoid lumps in custard
5) Turn off heat when custard becomes thick (can coat back of a spoon)
5) Place custard into a bowl and cover flushed with cling film (prevent a skin forming)
6) Chill in fridge until needed - when needed, use a whisk to mix the chilled custard into a smooth consistency again