Choux Cream Sundae Part One Ingredients: Creme Patissiere: 1 cup of milk (metric cup 250mL) 3 size seven egg yolks 1/4 cup of sugar 2 tablespoons of flour 1 tsp of vanilla extraxt or essence (always use natural not ever imitation it tastes awful) Choux Pastry: 1 cup of flour 1 cup of water 100g Butter unsalted 1/4 tsp of salt 3 eggs |
 Method: First make the creme patissiere: Put the milk in a small saucepan and heat it until boiling (on high heat). Meanwhile, beat the egg yolks together with the sugar until you arrive at the ribbon consistency (very fluffy and thick and can hold a figure of eight shape dripped onto itself for a second) whisk in and incorporate the flour. Pour a small amount of the hot milk into the yolk mix (to temper it so you don't cook the yolks) and mix it. Then whisk and pour the milk at the same time. Return the custard into the saucepan and cook on medium high heat whisking constantly until the mix is thick and paste-like. Pour into a bowl and press Glad wrap onto the surface of the creme patissiere so as to prevent a skin forming. Cool in the fridge over night. Choux Pastry: Preheat oven to 200 degrees Celsius put the butter water and salt into a medium saucepan. Bring to the boil on high heat (do not heat slowly or leave it boiling too long or else water will evaporate and the batter will be wrong). Remove from the heat, beat in the flour with a wooden spoon until the mixture is smooth and comes away from the sides of the pan. Beat in the eggs one by one. Beat until it is shiny, glossy and thick enough to hold drooping peaks. Place into a piping bag fitted with a wide nozzle and pipe mounds that are a similar diameter to milk bottle tops. Bake for 25 minutes until the puffs are golden brown. |
