PR LBT #9 Choux Pastry ---> Strawberry Caramel Choux

PR LBT #9 CHOUX PASTRY
ID 165 MARISA TAMARA

Dapat kategori The Nice Decorating Choux Pastry Alhamdulillah n_n

Alhamdulillah akhirnya selesai sudah upload PR ini n_n sekaligus My 1st trial membuat kue sus n_n maaf jika hasil foto gelap, cuaca sedang mendung n_n

Resepnya kuadaptasi dr Chef Laura Calder, Croquembouche, namun Aq akhirnya membuat kue sus biasa, Strawberry Caramel Choux, hihi

Adonan dasar pastry, filling n caramelnya sama, namun filling kukentalkan menggunakan maizena dan diberi irisan strawberry segar.


Ingredients

Pastry
1-1/2 cups/375 ml water
Pinch salt
3/4 cup/170 g butter
4 teaspoons sugar
1-1/2 cups/185 g flour
6 eggs, lightly beaten
1-1/2 teaspoons vanilla
Milk for glaze


Pastry Cream
2 cups/500 ml milk
1 vanilla bean, split lengthwise
6 egg yolks
1/2 cup/100 g sugar
Pinch salt
1/3 cup/40 g flour
1/2 cup/125 ml heavy cream, whipped


For assembly of Croquembouche
1 recipe pastry cream
1 recipe baked choux balls
3 cups/600 g sugar



Method

Pastry

Heat the oven to 375°F/190ºC.

Put the water, salt, butter, and sugar in a roomy saucepan, bring to a boil.

Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan.

Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)
Remove the pan from the heat.

Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can’t be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.)

After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon.

Beat in the vanilla. Spoon the dough into a piping bag.
Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing.

Pipe the dough into evenly-sized (about 1-inch/2.5 cm) balls on a non-stick baking sheet, leaving a good 2-inches/5 cm between them so they have room to expand.

Brush the tops with the glaze and press the snouts down with a fingertip.

Bake until puffed up, light, dry, and golden, 25 to 30 minutes.

Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy.
Pastry Cream

Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod.

Bring just to a boil, remove from the heat, cover, and set aside to infuse for 10 to 15 minutes.
Beat the yolks and sugar to pale thick ribbons. Gradually beat in the flour.

Whisk the milk into the egg mixture in a thin stream.

Add the flavouring and bring to a boil over medium heat, stirring constantly until the mixture thickens.

Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming.

When cool, fold in the whipped cream.
For assembly of Croquembouche, put the pastry cream in a piping bag with a sharp tip.

Poke the tip into the choux balls and fill with pastry cream.

Put the sugar with 1/2 water in a saucepan, dissolve, and boil to caramel (340°F).

Dip the choux balls into the caramel and arrange in a circle.

Continue dipping and build the balls up like a stone wall, preferable around an oiled cone (or flowerpot) to make a big tree.

Happy Baking n_n