Unsalted Butter 50g
High Protein Flour 75g
Full Cream Milk 50g
Add unsalted butter, salt, full cream milk and water in a medium pot.
Bring it to boil.
Throw in all the high protein flour all at once.
Turn off the heat.
Stir it using a wooden spoon vigorously.
Stir it until it forms a “ball” and does not stick to the pan anymore.
Remove the dough and place in a mixing bowl.
Beat it at medium speed to remove excessive steam and cool it down slightly to 60°C.
In a separate bowl, crack the egg and beat it slightly.
Add in the beaten egg bit by bit and checking the pate choux consistency. It should form a thick lava like and forms ‘V’ drops.
Transfer the pate choux into a piping bag, fitted with a medium size star/churros nozzle.
Pipe it uniformly on a baking tray lined with a perforate Silpat.
Bake it in a preheated oven at 215°C (top) 200°C (bottom) for 18mins +-.
DO NOT open the oven until it is completely baked.
Cool it on a cooling rack before filling it.
Fill it with the fillings as desire.
Serve immediately or chill it.
BLUEBERRY PASTRY CREAM
Instant Custard Mix 50g
Milk / Water 100g
Fruttose Blueberry 200g
Mix all in a deep mixing bowl
Emulsify it using a stick blender
Cover it and set aside
Blueberry Pastry Cream 350g
Dairy Whipping Cream 200g
Using whisk attachment, beat the blueberry pastry cream until creamy
While the mixer is ruuning on medium speed, slowly add in dairy
whipping cream / topping cream in a continuous flow
Once all the whipping cream / topping cream added in, whisk it to form a
stiff peak at high speed
Cover & refrigerate it until it is ready to be use
Scoop some of the cream into a piping bag, its ready to fill your pate
choux as you desire.