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
