Choux Pastry
Ingredients:
Craquelin
35g unsalted butter,
softened
20g fine sugar
30g Blue
Jacket Plain Flour
5g Hojicha powder
Choux
50g unsalted butter
100g water
2 eggs
65g Blue
Jacket Bread Flour
5g Hojicha powder
Filling
Dairy whip cream + Strawberry Fruttose pie filling
Method:
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
