Choux Pastry with Custard Cream Filling
Choux pastry is so easy to make than puff pastry! A million times easier! Choux pastry is a basic French bun that is used to make with eclairs, profiteroles or croquembouche. The pastry rises three times its size in the oven which creates this airy, light and crisp texture. All you need is some basic ingredients that you can find in your pantry and fridge and its just beating the mixture up and then filling it into a piping bag and piping it out onto trays into whatever shapes you like. Then see it rise from a small ball to 3 times the size!
I had a hard time piping the pastry dough onto the tray because I did not have a proper piping bag! I instead used a sheet of baking paper and made it into a piping bag and cut the tip to about 1cm. It worked but then I had to use too much baking paper so I just dropped teaspoons of balls. This recipe makes about 10 -15 eclair shapes or balls. Depending how much you put into the shapes. I attempted to do eclair shapes but I instead did big buns.
Filling the pastry was the best part. Every single bun was gone in 15 minutes!
You will need:
75g of butter
180mls of water
3/4 of plain flour sifted
pinch of salt
2tbs of custard powder
2tbs of caster sugar
1 cup of milk
300ml of thickened cream
icing sugar for dusting
Preheat over to 240C
In a saucepan, combine butter and water and cook until the butter has melted. Don't boil.
Immediately add the sifted flour and salt and stir vigorously until you see a smooth dough ball form. Take off heat immediately.
Transfer into a small bowl and add 3 eggs (one at a time) and beat with mixer til smooth. Add the last egg and this will form a nice glossy thick dough (should be a very very very thick consistency).
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 20 to 25 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 for the yummy part!
To serve the buns, cut in halfway and then just before serving spoon the custard cream filling and dust with icing sugar!