Choux Pastry

Following my previous post of pastry cream, it is time for making choux pastry!  This pastry dough is used to make profiteroles or choux a la creme, eclairs, Paris-Brest, Saint-Honoré or croquembouche.

This very humble and simple pastry can produce very fancy result such as the new hit "eclair" that can be found with different filling and colorful topping :)

The very first step, we must decide first whether we want to use only water that produces crispier and more rigid end product or to use a combination of water and milk that gives a softer and browner shell.

Let us begin to bake!


Choux Pastry

Ingredients:

250 ml water or 125 ml water + 125 ml full-cream milk
125 gr flour, sifted
100 gr butter or you can use margarine as well
4 eggs (large)
1 tsp sugar
½  tsp salt

 (1 beaten egg, to glaze) * optional

Methods:

• Add water (or milk and water), sugar, salt and diced butter into a saucepan then bring to a boil over medium heat then stir until the butter melts. 

• Add the sifted flour and stir continuously until flour is fully incorporated. You´ll get lumps if you whisk too slow or pause during steering up the mixture.

• The dough is done when it no longer sticks to the saucepan and leaves thin layer of crust on the bottom of pan (It takes about 3-4 minutes).

• Transfer the dough into a mixing bowl and cool it slightly by whisking the mixture then leave it to cool for approximately 3 to 5 minutes.

• Stir in the eggs one at a time with a spatula or with an electric mixer.

• We can start piping and use the dough straight away or can be refrigerated overnight  or frozen for up to 1 month before baking (Thaw the dough before using).

• After piping, bake them in a 180°C oven for 32-35 minutes until the pastry is golden brown.  The baking time depends on the size of the pieces.

• Poke the puffs with a toothpick to release the steam from inside.  This will prevent the risk of collapsing (deflating) puffs. 

• Transfer the puffs to a cooling rack and cool them completely.   Or if you want a crispy shells put them back to the oven, with the oven door slightly open for about 10-15 min to let the shells completely dry out, then cool them completely.
  
  
• The puffs can be filled or can be refrigerated in an airtight container or bag overnight. Put the refrigerated puffs in a 100°C oven for a few minutes to crisp them up again if necessary. Then fill the puffs with your favorite filling.

You should give a try to my favorite filling Crème Pâtissière à la Vanille ( Vanilla Pastry Cream )

Happy baking!

Happy Easter!

Happy Easter! What have you baked for Easter this year?

I made this cute traditional Easter cake from Germany.  It is called Osterlammkuchen, it means literally  Easter lamb cake.

Lamb cake mold from Zenker

I bought this lamb mold from Zenker for around 10 Euro.  This mold is equipped with 4 paperclips to hold the molds together.  At first I was uncertain whether this will go smoothly. It turned out, the paperclips did their job really good! Do not underestimate the power of paperclips ;)  You just need to "trim" the cake at the bottom and around the edges. 

For the cake batter, I used the lemon cake recipe. After the cake came out from the oven, it has to be cooled completely before we can open the mold. You just need to "trim" the cake around the edges and decorate it with powdered sugar.  Voilaaaa you got an eye catcher at your party table!
 

Lemon Cake Video

 I would happy to know, what have you baked for easter this year!

Crème Pâtissière à la Vanille ( Vanilla Pastry Cream )

Today I will share  crème pâtissière à la Vanille recipe. 

Crème pâtissière, as a filling in French pâtisserie, has a smooth and firm texture.  It can be plain or be flavored with vanilla, coffee, orange or lemon zest, chocolate, or liquor (rum, amaretto, or Cointreau). 

 
Making this thick custard is a preparation for making desserts such as cream pies, profiteroles, eclair, cakes and tarts. These desserts with crème pâtissière are best served cold.  So I suggest to make this cream a day ahead and let the crème pâtissière rest overnight in the fridge.

Let´s begin!


Vanilla Pastry Cream

Ingredients:
500 ml whole milk (3.5 - 3.8% fat)
4 large egg yolks
100 gr sugar
20 gr cornstarch + 20 gr plain flour, sifted
40 grams unsalted butter (3 tbsp)
½ vanilla bean or 1 tbsp vanilla extract (*If you use vanilla extract, add it at the end after adding butter)

Methods:

• Bring the milk, vanilla bean (pulp and pod) to  boil in a saucepan over medium-low heat.  If you want to use liquor as flavor, this would be the perfect time to add it into the mixture.
• In a mixing bowl break the yolks then whisk together with sugar, until combine. Add sifted starch and mix until smooth and fully incorporated.
• When the milk is hot, pour about half of it into yolk mixture and combine well then transfer it to the previous pan.
• Whisk continuously over medium heat, once you feel that the mixture is becoming slightly thick, remove it from the heat and add butter then whisk until the mixture is thick.
• Transfer to a bowl, cover the surface tightly with a piece of plastic wrap.This will prevent the formation of a crust (or dry skin). 
• Cool the cream in the fridge, minimum resting time in the fridge: 2-3 hours.

Note:

1. Use the pastry cream within 3 days.
2. Before using, whisk in the bowl for few seconds until smooth.