Always want to make choux puffs or choux pastry, this week finally brave myself to try it out and I baked twice using two recipes and referring to two cookbooks method, my second attempt was a successful choux pastry, rise up to it maximum height, with a lovely crispy crust and hollow centre in the puffs.
In the first attempt, I used plain flour and the baking time was just 25 mins according to the recipe, the choux raised height and when I took it out from the oven, it collapsed. The centre was still moist. In my second attempt, I used pastry flour and the baking time was 40 mins with the first oven temperature 200C baked for 20 mins and then 180C baked for 20 mins. The choux pastry turned out well! That afternoon when my son came home after school, he ate five plain choux pastry without any filling! hoho...I should store more ice-cream in the freezer in future!
I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House (Me ^.^)
Recipe adapted and referred to Homemade Patisserie Pastry Made Easy by Vincent Gadan and Okashi Sweet Treats Made With Love by Keiko Ishida, with some changes in the quantity for egg. It yield around 22 half palm size choux pastry.
Recipe adapted and referred to Homemade Patisserie Pastry Made Easy by Vincent Gadan and Okashi Sweet Treats Made With Love by Keiko Ishida, with some changes in the quantity for egg. It yield around 22 half palm size choux pastry.
每一次我都粹粹念孩子如果失败了一定不要怕再重来，如果没给自己再一次的机会，那失败才是肯定的。其实我们大人也一样，跌倒了，要记得自己站起来。别让那个怕字吐嗜了我们的能量和信念。
一直想烘培泡芙点心，这星期终于成愿！这次的烘培试了倆次，也学了不少。
Note for a successful choux pastry （most from Keiko Ishida cookbook):
1. Use a big pipping nozzle, try to pipe the batter into a round ball without any top up of batter to the main dough ball, as this will affect the look of the choux (like some of mine choux puffs has an extra small ball on top of the main choux)
2. Milk and water must be boiled completely before adding the flour, so there is sufficient moisture and heat to make the flour turns strong, stretchy and glue-like.
3. Eggs must be add to the dough while the dough is still warm.
4. The dough must be glossy and not runny.
When you scoop up the batter with spoon, the batter should hang down and form a smooth triangular. If not, you have to add a little bit more egg.
We can't find Lighthouse's brand here, this is the flour I brought from Melbourne. Oh, whoever stay in Australia, you are so blessed to have all these.
Do you like the print? This is from Switzerland.
Ingredients:
100g unsalted butter, soft
125ml water
125ml milk
5g caster sugar
3g table salt
150g pastry flour
5 1/2 eggs (it depends on the absorption of the flour you use, add 4 eggs first and see step 5)
Method:
1. Preheat oven to 200C. Line baking tray with parchment paper.
2. In a small saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat, then remove from heat.
3. Using a wooden spatula, quickly stir in the flour until combined, and mixture forms a ball. Return to heat and keep stirring until the mixture leaves the sides of the saucepan and a film forms on the bottom of the pan.
4. Add in the egg one at a time, make sure each egg is fully incorporated before adding the next one.
5. Test the batter by taking a scoop of it using a wooden spoon. When you coat the batter and hang it down, the batter should form a smooth triangular shape. If you can't see it, that means you needs a little more egg (This depends on the absorption of the flour is, the original recipe only need 4 eggs but my baking need up to 5.5 eggs)
6. Pour the dough into the piping bag fitted with plain piping tip. Pipe out 5cm circles onto a lined baking tray and gently smoothing out the pointed peaks with a moistened finger.
7. Bake choux puffs for about 20 mins at 200C then reduce temperature to 180C and continue baking for another 20 mins. (It may varies as it depends on your oven capacity)
4. Add in the egg one at a time, make sure each egg is fully incorporated before adding the next one.
5. Test the batter by taking a scoop of it using a wooden spoon. When you coat the batter and hang it down, the batter should form a smooth triangular shape. If you can't see it, that means you needs a little more egg (This depends on the absorption of the flour is, the original recipe only need 4 eggs but my baking need up to 5.5 eggs)
6. Pour the dough into the piping bag fitted with plain piping tip. Pipe out 5cm circles onto a lined baking tray and gently smoothing out the pointed peaks with a moistened finger.
7. Bake choux puffs for about 20 mins at 200C then reduce temperature to 180C and continue baking for another 20 mins. (It may varies as it depends on your oven capacity)
I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House