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Choux Pastry

Ingredients  Pastry
Grams
Water                             440
Salt                                   4
Sugar                               4
Unsalted Butter            220
All Purpose Flour         330
Eggs                               495

Method
1. Cook water, sugar, salt and butter in a stainless-steel bowl.
2. When liquid stars boiling, add flour all at once and mix with a wooden spatula. Cook fora minute until the paste does not stick to the bowl.
3. Transfer the paste into mixing bowl and eggs gradually and mix well on medium speed.
4. If the mixture is still dry, additional eggs may need to be added.
5. To test the consistency, draw into the mix with your finger. If the mix closes back slowly,then it is of the right consistency.
6. Transfer batter into a pipping bag fitted with a star tube and pipe out. Pipe a long shape oféclair, a round shape for baskets and a shell shape for swans.
7. Prepare a paper cone and place some batter inside. Seal it and pipe a shape to resemblethe head and neck of the swan and also the tail. Pipe a U shape to resemble the handle forthe basket.
8. Bake at 220°C for 25 minutes. If baking with steam, release steam after 20 minutes.

Diplomat Cream
Whisk the custard; add Cream Cheese Frosting followed by Whipped Cream (Whipping Cream100%, Non-Dairy Cream 100%) to lighten the cream.

Custard
Ingredients                                          Grams
Milk                                                        500
Vanilla Bean/Vanilla Essence             1
Sugar                                                     65
Salt                                                          1
Egg Yolks                                             120
Sugar                                                     65
Custard Powder                                   35
All Purpose Flour                                  15
Unsalted Butter                                     50

Method
1. In a saucepan, heat the milk with the vanilla bean, salt and the first quantity of sugar,stirring to dissolve the sugar and bring to boil.
2. Whip the egg yolks with the remaining sugar.
3. Sift corn flour and add the egg mixture and mix well.
4. Temper the egg mixture by slowly beating in about half the hot milk. Then pour thismixture back into the saucepan with the remaining milk. Bring to a boil, stirringconstantly, until thickened. Add melted butter.
5. Remove from and heat and immediately pour the cream into a bowl set over ice water.

Cream Cheese Frosting
Ingredients                                             Grams
Cream Cheese                                         500
Butter                                                        125
Sugar Syrup / Glucose Syrup                150
Lemon Juice                                              5

Method
1. With a paddle on medium speed, softened cream cheese for 10 minutes.
2. Add soft butter and mix for another 5 minutes.
3. Add sugar syrup and lemon juice over medium speed and mix for 5 minutes.
4. To make the Cream cheese frosting lighter and tastier, fold in half of the DiplomatCream.

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