Warning: Hey guys! This is my FIRST blog post EVER , so please don't rant about it if I suck :P Thanks for understanding!
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| Who wants one? |
I suddenly craved for choux cream after watching the popular japanese drama "Zettai Kareshi 絶対彼氏”, which showed many scenes of the leading female character making cream puffs. Plus, I walked through the choux cream store - Beard Papa without having the chance to buy some, which made me crave for choux cream even more. So, I decided to challenge myself again! :)
絶対彼氏にある主役がシュークリームを作るシーンを見て、
Due to the fact that there are only a few ingredients needed to make choux cream, I barely spent much money on the ingredients because I had them all at home! *Phew* With all the ingredients in hand, I started to make the choux pastry.
シュークリームを作る食材が少ないので、
Surprisingly, that took me less than 40 minutes! Dating back to a year ago...when I only managed to make a standard cream puff after...let me think, four times? Can't believe I've spent so long on it before, but I guess that's the process that all beginners have to go through right? And now, there is a significant improvement. So the beginners out there! Don't give up!
意外と時間あまりかからなかった、４０分ぐらいで出来た。
Note: Although it seems easy to make choux pastry, it is very important that you achieve the right consistency of the batter in order to allow the puffs to expand properly once they're placed in the oven. Right consistency is when the batter looks smooth and flows slowly to form a reversed triangle when spooned with the spatula.
ポイント：シュークリームは簡単で作れるんですけど, 生地は硬すぎるのダメだし垂れすぎるもダメ、
Choux Pastry
Makes: 25
Unsalted butter 90g
Salt 2g
Cake flour 120g
Egg 225g
Preparations:
- Sift the flour
- Place eggs and butter at room temperature
- Cut the butter into small chunks
- Mix the eggs
Instructions:
1) Preheat the oven to 200 degrees celsius.
2) In a pot, add in water, butter and salt. Bring it to a boil (medium heat). (Make sure that the butter is fully melted).
3) Add in ALL the sieved flour and stir RAPIDLY until:
- Everything is well blended (should form a ball)
- When the bottom of the pot is covered with a white slimy coating. Remove from heat.
4) Put the dough into another bowl. Add in the mixed eggs a little at a time and stir. Add in more egg when the egg is completely absorbed by the dough. Repeat this until the right consistency is achieved.
NOTE: This process is really important! Be patient!
5) When a smooth batter (with the right consistency) is achieved, it is ready to use! Fill the batter into a pastry bag and pipe out 5cm round batters onto a baking tray lined with baking paper.
5) Spray the batter with water and it's time to put it in a 200 degree celsius oven! Lower the heat to 170 degrees celsius once the shells turn brown, continue to bake. This takes about 45 minutes.
NOTE: DO NOT open the oven while baking.
I simply used Creme Chantilly (whipped cream) to fill the crispy, hollow shells instead of custard.
Mmmm...even a simple filling like that made me go Woahhhh!! It tastes just like cream puffs from Beard Papa!
Creme Chantily
Whipping cream 350gCaster sugar 25g
1) Pour whipping cream into a steel bowl (place this bowl into an ice bath).
2) Add in sugar. Using an electric beater (or a hand whisk), beat the cream until the right consistency is achieved (should be stiff enough to stand on the whisk, forming a peak).
(recipe adapted from 用科學方式瞭解糕點的「為什麼？」）
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| MORE PHOTOS, MORE PHOTOS. Freshly baked choux a la creme, filled with smooth creme chanitily! Sprinkled with icing sugar as decoration. What a refreshing bite! Ps: Didn't pipe the cream onto the shells properly so please ignore if it looks bad :p |
User: Machakappanda
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