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Tuesday, 6 August 2013

Choux Buns with Custard Whipped Cream


Choux with custard whipped cream is an all-time favorite tea break snack that no one could resist. Especially, when it is served cold. Yum~ 
The choux is piped in bite-size to minimize the chance of the cream oozing out when you sink your teeth on it :)

Yields about 20x5cm puffs

Choux buns
Ingredients:
Using 55g eggs 
50g unsalted butter
125g water
1/4 tsp salt
85g plain flour
1/2 tsp sugar
2 eggs, beaten

Click the link for custard whipped cream recipe :

Directions

1. Line a baking tray with silicone baking mat or parchment paper, and chilled in the fridge for 15 minutes. 


2. Loosen flour and sugar using a hand whisk.

3. Bring butter, salt and water to a rolling boil. Remove the pot from the heat.


4.  Add plain flour mixture from (2), and mix with a heat-resistant spatula.


5. When the dough becomes smooth, return it to the stove to dry. It will form into a ball and pulls away from the side of the pot. 


6. Slowly add in beaten eggs, off the heat so they will not be cooked, mixing well after each addition. Ensure the pot is not too hot when you start adding beaten egg.
During the addition of the second egg, add in several small portions. Check the consistency of the dough, ensure it is not too runny in order for it to hold the shape when transfer to the baking tray.


7. Scoop the dough onto the baking tray with the help of two spoons. Ensure good spacing between the doughs.


Or,
Use a pastry piping bag fixed with a 1cm round nozzle to dispense 



8. Press down those pointed tips with a wet finger. This is to prevent burnt tips appearing at the end of the baking process.


9. Bake in a preheated oven at 200 degree Celsius for about 20 minutes, or til they turn golden. Lower the temperature to 180 degree Celsius and continue to bake for another 10 minutes, to dry up the choux.
Finally, turn off the oven, keep the oven door ajar, let the choux sits in the oven for 5 minutes before transferring out to a cooling rack.

To prevent the collapse of the puff after baking, ensure most of the water content of the puff has been evaporated. And the outer layer has formed a crispy crust to hold the shape of the puff.

After 20 minutes, reduce temperature to 180 degree Celsius for 10 minutes.

End of baking process.

Keeping the oven door ajar, let the choux stay in the oven for 5 minutes.


10. Let the puffs cool down completely, before filling them up with custard whipped cream. 
You can keep the puffs in the fridge, so the whipped cream will not melt easily when you piped the cream.


11. Slit an opening across the choux by using a bread knife.


12. Dispense cold custard whipped cream to the choux. Sprinkle some icing sugar over. 
You can also poke the cream dispenser directly into the choux and fill the choux with whipped cream. By doing this, there's no necessity to slit an opening.'




And the custard whipped cream choux is ready :)



Keep the choux with the whipped cream in the fridge. Enjoy :)

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