Thursday, February 17, 2011

Choux Pastry (Fried & Baked)

fried choux

Choux Pastry

130 gr flour
(better to use flour for making bread/donut and if you are in Indonesia, you may use Cakra flour)
1tsp salt

100 gr margarine/ butter

4 eggs
250 ml water


Custard Cream

2tbs of custard powder
2tbs of caster sugar
1 cup of milk
300ml of thickened cream
icing sugar for dusting

How To Make:

choux pastry

In a medium saucepan, melt the margarine/butter in the water. Add salt and flour, and stir until a sticky batter is formed. Keep aside until warm. Preheated the oven in 200C. Beat in the eggs, one at a time, until the batter is smooth (you may use electronic hand-mixer).

Use a piping bag with a 1cm nozzle and pipe small mounds on the tray or just use 2 table spoons to shape large buns.

Bake in the oven for 30 minutes or another 5 to 10 minutes if you have bigger buns. When cooked make a hole in each bun to release any steam. Cause once cooled the buns will go soggy so you need steam to escape.

Cool and set aside.

Custard Cream Filling.

Combine the custard powder and sugar into a small saucepan and add the milk on low heat. Whisk til it goes thick.

Add the mixture into a small bowl.

Cover with plastic wrap to prevent skining.

Refrigerate for half an hour or til cool.

Then in the same bowl add the thickened cream and with a mixer, mix til it goes thick and forms peaks.

Now The Yummy Part!
To serve the buns, carefully slice in half horizontally before filling and then spoon the custard cream filling and dust with icing sugar!

NOTE: You also can fry this choux dough, using a pastry bag and pipe onto hot oil. Fry until golden yellow. Served by dusting with icing sugar.

*on the picture..i didnt use the filling as we prefered our choux pastry plain :)