Choux Pastry / Cream Puff / Eclair

Choux Paste
Ingredients:

• 225 gm Water
• 125 gm Butter cubes
• 4 gm Salt
• 5 gm Sugar
• 160 gm Bread Flour sifted
• 5 no Eggs

Procedure:

1. in a pot add Water, Sugar, Salt, Butter bring to boil
2. add all the flour at once, stir with wooden spoon over stove till it form a smooth ball and pulls clean off the side of the pot, remove from fire
3. transfer into mixing bowl,stir to cool till no steam to 60*C, not to cook Eggs
4. add one Egg at a time, mixing well each time to a smooth paste, low speed
5. put into piping bag, pipe into tray for cream puff and eclair
6. bake at 200*C - 220*C for about 25 mins, first 15 mins Do Not Open

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Pastry Cream
Ingredients:

• 500 gm Milk
• 150 gm Sugar
• 6 Egg Yolk
• 30 gm Corn Flour
• 15 gm Custard Powder
• 10 gm Vanilla Essence

• 1 pkt Snow Powder for Cream Puff
• 250 gm Compound Chocolate Glaze for Chocolate Eclair

Chocolate Pastry Cream
Ingredients:

• 1/2 portion of Pastry Cream
• 15 gm Melted Chocolate

Procedure:

1. in a pan Milk, Sugar, Vanilla Essence, stir with whisk
2. bring to boil, Do Not Burn, Off Fire, set aside

1. in a mixing bowl, beat Eggs, Custard Powder, Corn Flour
2. add 50 ml warm Milk, mix well with a whisk
3. add rest of warm Milk into Egg mixture, mix well
4. over Low Fire, Whisk Continuously
5. put into mixing bowl, cover with cling wrap, cool at room temperature

1. bring to a boil 1/2 a pot of water , lower fire
2. put bowl of Chocolate over water to melt Chocolate
3. stir until no lumps, for coating Eclair

1. add 15 gm melted Chocolate to 1/2 Pastry Cream Mixture
2. whisk and mix well for Eclair

Notes:

• for best result, the dough / Choux Paste should not be prepared more than an hour ahead of time