Page 167 - Passion4Baking The Magazine

FOR THE PÂTE À CHOUX: Preheat the oven to 350°F (180°C) minutes. Turn off the oven leaving
⅓ CUP + 2 tbsp (100 g) UNSALTED and line two baking trays with baking the choux buns in the oven for
BUTTER, DICED parchment. another 30 minutes. Cool completely.
¾ tsp SALT Start by making the dough for the Make the pastry cream filling. Place
2 tsp GRANULATED SUGAR choux bun topping. Place the flour, the milk and vanilla seeds into a
½ tsp VANILLA EXTRACT sugar, vanilla and butter into a bowl and saucepan. Place over a medium
¾ CUP (175 ml) WATER mix well. Tip out onto the work surface heat until almost boiling and remove
1 CUP (125 g) ALL-PURPOSE FLOUR and knead until the dough comes from the heat. Put the egg yolks,
3-4 EGGS together. Place the dough between salt, sugar and corn starch into a
two sheets of baking parchment and large mixing bowl and whisk until
FOR THE CHOUX BUN TOPPING: roll out until 1/8-inch (2-3 mm) thick. everything is well blended. Pour
1 CUP (125 g) ALL-PURPOSE FLOUR Transfer to the freezer while you get one-third of the hot milk into the egg
½ CUP + 1 tbsp (120 g) GRANULATED on with the pâte à choux. mixture and stir well. Pour everything
SUGAR To make the pâte à choux, place the back into the pan and place on a
½ TSP VANILLA EXTRACT butter, salt, sugar, vanilla and water medium heat. Stir continuously until
⅓ CUP + 2 tbsp (100 g) UNSALTED into a small saucepan over medium the mixture starts to thicken, stir for
BUTTER, DICED heat. When the sugar has melted a few more minutes before removing
remove from the heat and whisk in the pan from the heat. Stir in the
FOR THE PASTRY CREAM FILLING: the flour. Return to the heat and stir butter until everything is well blended.
2 ¼ CUPS (500 ml) WHOLE MILK with a wooden spoon for 1-2 minutes Pour the pastry cream through a
SEEDS FROM 1 VANILLA BEAN or until the mixture is smooth. sieve to get rid of any lumps, then on
6 LARGE EGG YOLKS Transfer the mixture to a bowl and stir to a clean baking tray or cookie sheet.
¼ tsp SALT for a couple of minutes until slightly Cover the surface with plastic wrap
⅓ CUP (70 g) GRANULATED SUGAR cooled. Stir in the eggs one at a time, and let cool completely. Transfer to
¼ CUP (35 g) CORN STARCH you may not need the last one. The the refrigerator and chill for 1-2 hours.
3 tbsp. (40 g) UNSALTED BUTTER, mixture is ready when firm enough to When you are ready to use the pastry
DICED hold its shape. It should be smooth cream, pour into a bowl and stir until
and shiny. creamy and fluffy.
EXTRA: Transfer to a piping bag and pipe Place the pastry cream in a piping
POWDERED SUGAR MIXED WITH A mounds on to lined baking trays. bag fitted with a long nozzle and fill
LITTLE WATER TO A THIN GLAZE Remove the rolled-out dough from each choux bun with the cream. Dip
DESICCATED COCONUT TO DECORATE the freezer and cut out rounds just the tops into the white glaze and
RED CANDIES TO DECORATE slightly bigger than the choux buns. sprinkle with desiccated coconut.
Place one round on top of each Attach a red candy onto each, using
mound of pâte à choux. a drop of glaze as glue.
Bake on the middle rack for 30 Yields: 20

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