Choux Bun

Today is a sad day for me.... I am supposed to be on a holiday but due to some reason, I did not make it. So I decided to bake bake and bake! Baked some 'choux' bun to 'shoo' the bad luck! Fortunately for me, the choux buns all came out great! Came across a video on a blog by Dulce Delight and thought her technique is quite interesting.

So while my friends were on the plane flying to my long-awaited holiday destination, here is what I have made.

Before

After

    

Hugeeeee......

Pate Choux

- 250gm water
- 110gm butter
- pinch of sugar
- 140gm plain flour
- 4 to 5 eggs

Method

1. In a pot, mix in water, butter, sugar and bring mixture to a boil.

2. Remove pot from heat. Stir in flour and mix well.

3. Return pot to medium heat and continue to stir till dough no longer stick to the side of the pot.

4. Remove from heat and let it cool completely.

5. Once completely cool, mix in one egg at a time and whisk vigorously.

6.When you lift up the whisk and the dough drops from the whisk then the dough is ready ( usually around 4 to 5 large eggs). Dough should look silky and smooth but not too watery. When you pump it out of the party bag, it should hold its shape.

7. Bake the choux pastry at 220 degrees celsius for 30 mins(brown) then keep the door of the oven slightly open and lower the temperature to 150 degrees celsius and bake for another 10 mins (this will allow the humidity in the pastry to escape)


Creme Patisserie

- 240gm heavy cream
- 100gm sugar (split into two)
- 4 egg yolks
- 40gm corn starch
- 120gm full fat milk
- Vanilla extract

- 200gm heavy cream

Method

1. Bring heavy cream, 50 grams of sugar and milk to a boil. Remove from heat.

2. Whisk egg yolk with remaining sugar till pale. Mix in corn starch and whisk till combined.

3. While whisking the egg mixture, pour half of the hot cream (tempering) into the yolk mixture. Continue mixing till well combined. Make sure the egg yolk does not coagulate.

4. Mix the rest of the cream and stir well on medium heat for 3 minutes until the mixture thickens.

5. Let cool completely.

6. Whisk remaining heavy cream till stiff. Do not over whisk as it will turn into butter-like texture.

7. Fold the cooled custard into the whipped cream.

I decided to add some strawberry puree into my Creme Patisserie and glazed the top of the bun with some good quality dark chocolate. Yumssss....

Croissant

Making pastry is hard work. A lot of PATIENCE is needed! But the satisfaction you get afterwards is indescribable. The method in making puff pastry and croissant pastry is the same. The difference is that puff pastry does not contain yeast.

My several attempts at making croissant had been disappointing. They did not 'poof' like they were supposed to. And in order not to feel the disappointment again, I never tried since then.

It was the last few days of Ramadhan and one of my friends mentioned having pastry for Iftar (break-fast) but I only had bread at home so I thought why not try making Croissant! Make them all fat fat! This time with British ingredients! I googled for a good recipe, and came across one posted by Paul Hollywood (the male judge in The Great British Bake-Off). And that's it!

Overnight in the fridge, and 2 hours of proofing in room temperature

Ingredients

- 500gm strong white flour
- 10gm salt
- 80gm sugar
- 10gm instant yeast
- 300ml cool water
- 300gm butter


Method

1. Mix all dry ingredients and water. Knead till smooth. Wrap loosely in cling film and chill in fridge for 1 hour.

2. Shape butter into think rectangular shape.

3. Remove dough from fridge and roll out as wide as butter and double the length of the butter. The aim here is to wrap the butter in the dough nicely.

4. Do at least 3 turns. Roll out dough and fold into three as if closing a book. Make sure to chill the dough at least 1 hour between each turn.

5. Chill the dough overnight or for at least 8 hours.

6. Remove from fridge and roll out dough into long rectangular shape, roughly 0.5cm in thickness.

7. Cut the rolled out dough into equal triangles. Make a 1cm slid at the centre of the base of the triangle. Roll the dough tightly.

8. Let proof for 2 hours in room temperature and then bake at 200 degrees celsius for 12-20 minutes till golden brown.


I personally do not like to egg wash my croissant because I notice they brown faster without cooking through. That is just personal preference.

Baked till golden brown