cathy’s pleasure: Hojicha Cream Puffs


Choux Pastry  

Substances: 


Craquelin 


35g unsalted butter,
softened


20g fantastic 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

Methodology: 

1. Craquelin: whisk
butter & sugar until mixed. Add in flour & hojicha powder. Knead to type a gentle
dough. Roll out the dough & freeze in fridge for later use   


2. Put
butter & water in a saucepan. Carry to boil over medium warmth

 


3. Add in flour & Hojicha powder. Use a spatula to stir till
mixed. Take away from warmth

 


4. Switch
the dough to electrical mixer. Whisk on low pace & add eggs slowly. Whisk until batter turns into a thick paste

 


5. Pipe
batter onto silpat mat & prime with a bit of cut-out craquelin


 

6. Bake in a
preheated oven @190C for 10mins, then 180C for 25mins

 



7. Pipe filling & embellish as desired after the puffs have been cooled



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