Choux Pastry
(basic recipe
adapted & modify slightly from Carol Hu)
Ingredients:
50g butter
8g squid ink
100g
water
2 eggs,
lightly beaten
70g Blue
Jacket Baguette Flour
Craquelin (optional)
30g butter
30g butter
38g sugar
38g Blue Jacket Cake
Flour
1/2 Tbsp beet root powder
1/2 Tbsp beet root powder
*whisk butter & sugar till combined. Add in sifted flour & knead till a soft dough is formed. Roll out the dough & chill in fridge for later use.
Method:
1. Put
butter, squid ink & water in a saucepan & bring to boil over medium heat.
2. Remove
from heat & add all of the sifted flour. Use a spatula to stir until
combined. Return saucepan to the heat & stir constantly until the dough
comes away from the sides of the pan.
3. Transfer
the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed
till combined & batter becomes a thick paste.
4. Pipe
batter onto silpat mat & spray water onto them. Cut out rounds from the dough with a cookie cutter & placed on top of choux pastry.
5. Bake in a
preheated oven @190C for 10mins, then 180C for 25mins.
6. After puffs are cooled, slice into half & add a scoop of ice cream or any of your favorite fillings.
6. After puffs are cooled, slice into half & add a scoop of ice cream or any of your favorite fillings.
No comments:
Post a Comment