Choux CreamSo a few days ago, i've made myself some choux cream. At first i thought that you would need some skills to do this so it would risen and forms a 'hole' inside perfectly. But after i have made them, they were incredibly easy and wasn't hard as it seems.
I however, missed the chance to take any photos if it because my camera was....gone. And wanted my brother and grandfather to eat them fresh, so i just gave them the day it was made.
Using this recipe, i had to alter it a little because in the video, it looks as if a 'pinch' wasn't actually a pinch, it seems to me as if it was a table spoon. so i use 1 tablespoon of flour and corn flour.
At the end, i think it was a little too sweet for my taste, but overall, it was like a premium store bought!
Choux cream recipe
☆How to make the Custard Cream
You need a microwavable bowl
Flour - Pinch
Corn Starch - Pinch
Sugar - 50g: 1/5 cup: 0.8oz.
Milk: 200 ml
1/5 Vanilla Bean Seeds
1. Place a fine mesh sieve over a large microwavable bowl, add corn starch, flour and sugar, sift altogether into a bowl.
2. Add 1/3 of the milk (approx. 60ml) into the bowl, mix it
3. Add egg, and mix it very well
4. Add remaining milk and mix it very well
5. Add 1.5 Vanilla bean seeds and mix it very well
6. Put the saran wrap on the bowl, and microwave for 2 minutes
7. Take it off the microwave and mix it very well
8. Microwave for 2 minutes
9. Take it off the microwave, mix it well and add Vanilla Essence
10. Put the saran wrap again, and leave it at room temp while we work on the patachoux.
☆How to make the pâte à chouxx
Milk - 100g: 100ml
Water - 100g: 100ml
Unsalted Butter - 90g: 3.2oz.
Sugar- 5g: 0.2 oz.
Salt- 5g: 0.2 oz.
All Purpose Flour, sifted- 115g: 4.06 oz.
Whole Eggs, whipped- 220g: 7.8 oz. (about 4 med size)
Powder Sugar - a little bit
1. In a saucepan, add milk, water, sugar, salt and unsalted butter and cook over low heat.
2. Once the butter is melt, turn the heat to high until the boiling point. Turn off the heat.
3. Stir in the sifted flour with a heatproof spatula or wooden spoon until combined and the mixture clears the sides of the pan.
4. Transfer the dough into a separate bowl, and leave it for a few minutes until the temperature becomes approx. 60C.:140F.
5. Gradually add whipped egg; mix well and repeat using up all of the egg mixture. Mix until the texture becomes just soft enough to drop over 2 times. Do not overdo it, because if you do it too much then the choux would not raise during baking.
6. Transfer all dough into an pastry bag; I will be using a 2cm width round tip.
7. On a baking sheet (with a parchment sheet or greased top), squeeze the dough and form a round shape of the size up to your preference. You can also form the head/neck part of the swan here using a smaller round tip.
8. Bake at pre-heated oven at 200C:392F for 10 min; take off the decoration parts of the swan from the oven very quickly, then lower the temp to 170C:338F and bake for another 10min, followed by additional 5-10 min at 160C:320F.
9. Once baked, leave to cool on a rack completely.
10. Slice the top part of the round choux and then fill in the custard cream inside the choux and garnish with whip cream. Put the head/neck part of the swan into the choux. Cut the top part into half like wings, and decorate them on top of the choux.
11. Sprinkle over icing sugar and it's done!
Credits to KUMIGAR
here is her website : http://www.kumigar.com/