Tuesday, April 7, 2015

The Magic of Choux: Strawberry and Ice Cream Puff

Choux Pastry can be made into so many different types of sweets, the variety of it is only limited to your imagination.

You can fill it with the traditional custard cream or go the easy yet tasty way like us.

You could even pipe the choux batter into different shapes to make eclairs, swans and much more...(We will cover that in another episode)

Don't be intimidated by it , it is one of the most easiest recipes to conquer!! 

Ice Cream Puffs
Yields 6 servings

Choux Pastry:
118g (1/2 cup) Water
57g (1/4 cup) Unsalted Butter
64g (1/2 cup + 2 tbsp) Flour
2g (¼ tsp) Salt
2 Eggs

Filling & Topping:
Ice Cream
Pastry Cream
Chocolate Sauce
Whipped Dairy Cream
Icing Sugar

1. Preheat the oven to 200°C ( 400˚F)
2. Heat water and butter until boiling
3. Turn off heat, quickly add in the flour and stir vigorously until it forms a dough
4. Turn the heat back on to medium and dry out the dough, keep stirring constantly
5. Transfer the dough to a cool bowl and stir it a bit to let it cool down
6. Incorporate the eggs one at a time and mix until everything is smooth
7. Divide batter into 6 equal portions
8. Dip fingers into cold water to smooth out the edges to prevent burning
9. Bake for 15 minutes and turn down the temperature to 180°C ( 375˚F) and continue baking for 30 minutes
10. Let the puff cool and cut across section
11. Fill it and top with your favorite toppings and serve

I. If your puffs are not dried out, slice open the puff and bake at 150°C ( 350˚F) for 8 minutes
II. The most common filling for cream puffs is pastry cream, we have another recipe video on making homemade pastry
III. This choux pastry recipe can be made into so many different things e.g. Chocolate Éclairs, you are only limited by your imagination 

Hope you guys enjoy this weeks [How To's]

See  you next week :)


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