Vanilla Profiteroles@ Vanilla Cream Puff ( Choux a la Creme)

profiteroles(choux  pastry) 1

This small little delicate  cream filled profiteroles or cream puffs are like finger food that suitable for any occasions.

Top up with this vanilla craquelin, as though dressing them with aromatic crunchy hats seemed a necessity.

Serve this with some fruit juice , tea or coffee, you just cannot stop popping in your mouth.

 

 

Vanilla Craquelin:(goes over the top of choux pastry)

  • 30g plain flour, sifted
  • 30g castor sugar
  • 25g Western Star butter ( or any  butter)
  • 1/4 tsp vanilla paste

1)Sift flour into a bowl, add sugar ,butter and vanilla paste, rub together until mixture forms a dough.

2)Roll out between  2 sheets of silicon paper.

3)Refrigerate for 30 minutes.

 

Choux Pastry / Pate a Choux:

  • 60ml water
  • 60ml milk
  • 60g  Western Star unsalted butter ( Or any unsalted butter)
  • 6g castor sugar
  • 80g plain flour, sifted
  • pinch of salt
  • 125g whole eggs, beaten

1)Heat water, milk, butter and sugar in a saucepan. Bring to boil.

2)Take pan off heat, add in sifted flour and salt.

3)Use spatula to stir until completely combined.

4)Return to cook on low heat, continue stirring until dough leaves the sides of the pan.

5)Transfer dough to a mixing bowl, leave to cool for 5 minutes, stirring occasionally.

6)Gradually add in the beaten egg into dough.

7)Beat the mixture until it is smooth with spatula.

8)Pour into a piping bag with plain round nozzle  of 8mm.

9)Preheat oven to 200c. Pipe choux pastry onto a baking tray lined with a non-stick baking mat, leaving gaps in between.

10)Using a 2cm round cutter to cut each craquelin into round disc. Top the piped choux pastry with craquelin disc.

11)Bake for 15 minutes, then turn down to 180C and cook for further 8-10 minutes until golden brown. Remove from oven, leave to cool.

how to make choux pastry

 

Craquelin+choux pastry

 

Note:

(a) Do not open oven for 12-15 minutes after placing choux into oven otherwise pastry collapses. Choux pastry rises when the moisture in dough heats and creates steam. If oven is opened before the outside of the dough has time to cook, the steam comes out of the dough, pastry then collapses.

 

Assemble :

  • Some whipping cream
  • castor sugar to your taste
  • vanilla paste

1)Beat cream, sugar and vanilla to soft peak formed.Make a small hole from the bottom of every choux pastry.

2)Pour vanilla cream into a piping bag fitted with round nozzle, pipe into cooled choux pastry.

3)Ready to serve or chill in refrigerator for an hour and ready to serve.

Note:

Be adventurous and creative to your filling, custard, cream with any flavours would make your profiteroles extra special because you create your own.

 

profiteroles(choux  pastry) 2

 

 

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Cream in choux pastry

I also sliced the choux pastry into half, then piped in some freshly made vanilla cream, and top up with my favorite raspberry.(Cream can be made into personal preference such as chocolate, strawberries, coffee and etc)

 

Thanks for visiting and hope you like this simple sharing.

 

Love,

hellosweetdessert

Paris Brest Gateau (Choux Pastry Cake) 焦糖泡芙蛋糕 (少糖版本)

paris brest gateau

 

Choux pastry no longer a mystery for every household.I was talking to mom,what was she wanted to eat and make-cream puff.According to her,the methods and process supposed to be unmanagable.About 20 years ago,she was taught by this auntie.Auntie told mum that unbaked choux pastry has to be layed  on the floor.There were some taboos on making choux pastry. Since then ,mum never make any.I really have the itch to try again. Apart from just cream puff,mind I make into a gateau/cake instead?

 

Fresh strawberries top on the paris brest/choux puff,sandwiched each puff with light sweetened creme patissiere combined with whipped cream,finaly touch would be drizzled with toffee. Do you want to try?

paris brest gateau2

 

Components you need:

@you will get two 6″ choux pastry gateau

  • *10 cream puff (Paris Brest)
  • * 2 circles disc of cream puff
  • * Creme Patissiere Filling
  • * Bulla Whipping cream( Or any whipping cream)
  • * Toffee
  • * Strawberries/any fruits you prefer

choux pastrychoux pastry(step)

step1

creme patissiere

how to make cream patisserie

 Whipped cream:

  • 1/2 cup Bulla whipping cream( or any whipping cream)

1)just beat the cream at high speed with electric mixer until firm.Pour into a piping bag.Chill in fridge for later use.

Toffee recipe

Assemble:

1) Slice the circle puff into half.Make a hole under each cream puff.

2) Place half of the circle puff on a dish plate. Pipe some creme patissiere filling onto the circle puff.Close with the other half of circle puff.Repeat same method on the 2nd cream puff.

3) Pipe in creme patissiere into each small dome cream puff.Fill up the hole.You will get 10 cream puffs.

4) Spread some whipped cream onto the bottom of every small cream puffs.Stick it on to the circle puff.You       will surround the edge of every circle puff with 5 small cream puffs.(so you ended up with 2 choux pastry cake)

5) Pipe in some whipped cream onto the middle of the cake.

6) Place strawberries/or any fruits on top of the whip cream.

7) Finally drizzle with toffee.

8) Chill in fridge for better taste.

 

assemble1

 

paris brest gateau3 paris brest gateau4