Thursday, November 11, 2010

Choux Pastry
















Choux Pastry

Ingredients:
Group 1:
Butter 100gm, Water 250ml, Salt A Pinch, Sugar 1/2 teaspoon

Group 2:
Plain Flour 150gm

Group 3:
Egg 3

Method:
1. Using a hand whisk or wood spoon, melt GROUP 1 in a pot under slow fire until all ingredients are melted together and slightly boil.

2. Turn off the fire. Slowly add in the sieved flour into the melted mixture and mix it thoroughly. Make sure that there are no lumps in the mixture.

3. Put the mixture into a mixing bowl. Whisk the mixture until the temperature has slightly cool down.

4. Add in the eggs, one at a time, until it has fully incorporated.
DO NOT Overmix.

5. Scoop the prepared mixture into the piping bag (ensure that a metal nozzle is placed into the piping bag).

6. Pipe out the dough into desire shape onto a baking tray.

Bake it at 185ÂșC Celsius for +/- 25min.
Swan neck and holder 5min.

TIPS: Bake before spray some water on top, can make it crispy and bake well.

Mango Cream:
Ingredients:
Whipped Topping Cream (Fresh Cream) 200gm, Mango Puree 100gm

Method:
1. Whip Whipping cream untill stiff peak.
2. Fold in mango puree.

Chocolate Cream:
Ingredients:
Dark Chocolate Couverture (55%) 150gm, Dairy Cream 100gm, Whipped Topping Cream 125gm

Method:
1. Boil Dairy Cream in a pot and pour the boiled dairy cream into the chocolate couverture.

2. Whip whipping cream until stiff and fold it into the chocolate mixture.

Cream ready can use.

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