PATE CHOUX
Unsalted Butter 50g
High Protein Flour 75g
Salt 5g
Full Cream Milk 50g
Water 50g
Egg 115
Method:
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
Method:
Mix all in a deep mixing bowl
Emulsify it using a stick blender
Cover it and set aside
CREAM LEGERE
Blueberry Pastry Cream 350g
Dairy Whipping Cream 200g
Topping Cream
Method:
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.
Untuk resipi-resipi, sila layar laman www.fruttose.com.my . Resipi dari Adam Shafiq.
