Chouquettes

Another yummy French Sweet Treat that I made today. It is so nice that I can pop two to three pieces at one go.  Special thanks to Derek Woo for sharing this super yummy sweet treat.

This is the piped out batter

Recipe for choux pastry and Method adapted from Derek Woo with some adjustment I made:
75g unsalted butter
1/4 tsp salt
2 tbsp castor sugar
140g plain flour
240ml water
4 eggs
(Personal note: You do not need to use up all the eggs stated in recipe. Once you reach the correct consistency(not too runny), stop adding more eggs)

Pearl sugar for sprinkle (generous amount)

Method:
1. Combine the butter, salt, sugar and water in a saucepan and bring to a simmer over medium heat.
2. Make sure the butter has melted. Take off from heat then put in the flour at once and stir quickly with a wooden spoon until well blended.
3. Return the pan over medium low heat and keep stirring until the mixture forms a smooth ball that pull off from the side of the pan.
4. Remove from heat and let cool 3 mins. Add the eggs one by one, stirring well after each addition.
5.Preheat oven to 200 deg and line baking sheet on tray.
6. Use piping bag, cut a opening then squeeze batter out onto the baking paper to form small balls.
7. Do leave space in between each batter balls and sprinkle pearl sugar generously.
8. Bake for 20 mins until puffed up and golden brown.
9. Turn off oven, open the door just abit and leave the chouquettes in oven for another 5 mins to prevent temperature shock.

Pure Durian Puff

Yippee!!! Made some durian puff for snack today.  My forever favourite snack with pure mashed durian flesh.

Recipe for Choux Pastry, please refer to my previous post choux-pastry

For filling:

Mash durian flesh and scoop into choux pastry puff. (Do cut up an opening on the puff)

Choux Pastry

I put this post up as some of you might want to directly have the recipe for Choux Pastry.

Recipe from: http://m.joyofbaking.com

Ingredients:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Method:

1. In a bowl sift or whisk together the flour, sugar and salt.

2. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) 

3. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.

4. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). 

5. Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). 

6. Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

7. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. 

(Note: I bake at 150deg for 20 mins at middle rack, top and bottom heat, no fan function)

8. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

Custard Cream Puff

Made this cream puff using the custard filling that is leftover from the mango strudel

Recipe for Custard Filling is from Angelin Goh

 



Ingreds:
220ml milk 1tbsp all purpose flour, sifted together with corn flour
1tbsp corn flour
35g sugar
2.5 egg yolk
Few drop of vanilla essence
1tbsp condense milk

Method:

Warm the milk over double boiler till hot,gradually add flour n sugar and whisk well continuously
Add in egg yolk gradually,keep whisking
Add essence n condense milk
Remove from heat when mixture thickens and put bowl over a bowl of ice water to maintain the custard in smooth texture
Little of butter may be added if u like glossy sheen on custard

Mango Strudel

Easy peasy mango strudel using Pampas Puff Pastry Sheet

Cut the pastry sheet according to the size you want.
Bake the puff pastry according to instruction on the box. After bake, let cool
Spread custard on one pastry sheet then placed diced mango on top of custard. Place the second puff sheet on top and serve

For recipe on custard:
(Shared by Angelin Goh)

Ingreds:
220ml milk 1tbsp all purpose flour, sifted together with corn flour
1tbsp corn flour
35g sugar
2.5 egg yolk
Few drop of vanilla essence
1tbsp condense milk

Method:

Warm the milk over double boiler till hot, gradually add flour n sugar and whisk well continuously
Add in egg yolk gradually, keep whisking
Add essence n condense milk
Remove from heat when mixture thickens and put bowl over a bowl of ice water to maintain the custard in smooth texture
Little of butter may be added if u like glossy sheen on custard

Chocolate Eclair

Been wanting to try making chocolate éclair, finally I tried and my family likes it alot

 

For recipe on Choux Pastry, please go to Joy of Baking Choux Pastry
As for the cream filling, I am using Frosty Whip Powder and I coat the top of the éclair with melted chocolate