Thursday, November 30, 2023

Hojicha Cream Puffs

Choux Pastry  


35g unsalted butter, softened
20g fine sugar
30g Blue Jacket Plain Flour
5g Hojicha powder

50g unsalted butter
100g water
2 eggs
65g Blue Jacket Bread Flour
5g Hojicha powder

Dairy whip cream + Strawberry Fruttose pie filling

1. Craquelin: whisk butter & sugar till combined. Add in flour & hojicha powder. Knead to form a soft dough. Roll out the dough & freeze in fridge for later use   

2. Put butter & water in a saucepan. Bring to boil over medium heat
3. Add in flour & Hojicha powder. Use a spatula to stir until combined. Remove from heat
4. Transfer the dough to electric mixer. Whisk on low speed & add eggs slowly. Whisk till batter becomes a thick paste
5. Pipe batter onto silpat mat & top with a piece of cut-out craquelin
6. Bake in a preheated oven @190C for 10mins, then 180C for 25mins
7. Pipe filling & decorate as desired after the puffs were cooled

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