I am submitting this post to Aspiring Bakers #34: Choux Party (August 2013) hosted by Jasline of Foodie Baker
My first time participating in Aspiring Bakers, much as I have heard of it sometime back and always wanted to join. But this August 2013, I finally got down to baking something in line with the theme, instead of letting it continue to be an unfulfilled resolution. The theme for the month is ‘Choux Party’ but being me, the un-creative me, I couldn’t think of anything better other than the classic cream puff with pastry cream.
Classic Cream Puff with Pastry Cream
The only twist is perhaps the piping of the monster face, drawing inspiration from watching Monsters University in Phuket at the beginning of the month. During my brainstorming, I had thought of a wonderful idea, complete with monstrous eyes, teeth and ears. However, reality hurts. My monster puff didn’t turn out the way I had imagined it to be. My idea shall continue to remain as an idea at the back of my mind for now. My entry is probably going to the least interesting one out of all the submissions. But hey, at least I got the ball rolling and got down to do something that I have always wanted to try!
Monster Puff!
Choux Puffs
Recipe adapted from Keiko Ishida’s “Okashi: Sweet treats made with love”
Cake flour 75g, sifted
Water 75g
Fresh milk 50g
Unsalted butter 50g, cut into small cubes
Sugar a pinch
Salt a pinch
Egg 4, at room temperature
1. Preheat oven to 200℃. Line a baking tray with parchment paper.
2. In a small saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium-high heat, then immediately remove from heat.
3. Using a wooden spoon, quickly stir in flour until combined and mixture comes together in a ball. Return to heat and cook, stirring continuously until the mixture leaves the sides of the saucepan.
4. Transfer mixture to a clean bowl. Add eggs one at a time, beating with a wooden spoon until egg is fully incorporated before adding the next.
5. Pipe the batter onto lined baking tray.
6. Bake for about 20 minutes at 200℃, then reduce heat to 180℃ and continue baking for another 20 minutes.
Pastry cream
Recipe adapted from Keiko Ishida’s “Okashi: Sweet treats made with love”
Fresh milk 200ml
Vanilla extract 1/4tsp
Egg yolks 3
Castor sugar 50g
Cake flour 20g, sifted.
1. Add milk and vanilla extract to a saucepan and bring to a boil.
2. In a clean bowl, beat egg yolks and sugar together until mixture is pale yellow in colour. Add flour and mix well.
3. Add hot milk to the egg mixture and fold through.
4. Return egg and milk mixture to the saucepan and bring to a boil over high heat, stirring continuously. Continue mixing until mixture becomes smooth and glossy, then remove the saucepan from heat.
5. Transfer pastry cream to a tray, cover with cling film and place in the refrigerator to cool. Before use, gently beat cream with an electric mixer until smooth and creamy.
For assembly, I sliced the puff into half and piped the pastry cream in between. If you prefer Beard Papa’s style, just need to create a hole either at the side or at the bottom of the puff and pipe the pastry cream in. Having tried both, I would say the slicing method is more preferred by me!
