My first attempt at baking this batch of choux puffs was successful. Zann asked for strawberry creme though. Daddy said they are as good as beard papa’s. Really? But then, it’s alot of work for me, especially this week I am in my week 30 pregnancy.
Needless to say, I’m glad I have tried my hands to bake these choux puffs.
Recipe for the puff pastry
55g unsalted butter
1/2 tsp salt
120g plain flour
4 eggs (lightly beaten)
Preheat oven at 190C. Place water, butter, salt in pot and bring to boil. When the butter has melted, remove the pot from heat and add sifted flour at once. Mix rapidly with a wooden spatula until combined. Place the mixture back to the pot on low heat and mix for 5mins. The mixture should turn into a soft dough and not sticky. Transfer to another bowl and let it cool. Add the eggs, one each at a time and mix well to ensure consistency. The mixture should be as thick as mayonnaise. Pipe the dough onto the greased tray and brush top with wet finger. Bake for 40mins. Cool the puff for an hour before adding the creme.
1/4 vanilla extract (can use vanilla bean)
100g egg yolks
100g caster sugar
2tsp matcha powder, sifted
35g butter, cut into cube
Bring milk to boil and add vanilla. Whisk egg yolks and sugar until combined. Add cornflour and matcha powder and whisk till mixture is combined. When the milk starts to boil take the milk off the stove and pour in egg mixture. Whisk quickly to incorporate milk mixture. Pour back the mixture into the pot and continue to whisk under low heat without stopping. Stop until the mixture becomes a smooth paste. Stir in cube butter until combined. Pour the mixture into a tray and wrap the surface with cling