I can't stop smiling when I look at these sweet little darlings. You will understand why ..... this is my first successful attempt in making choux pastry. My previous attempts failed in one way or other: choux failed to rise properly while baking, uneven browning, collapsed while cooling on the rack, turned soft and rubbery... etc.
A good recipe is the key in making these choux pastry. Thanks to Sonia for sharing this wonderful recipe and some really great tips for making this choux pastry. Did you notice a thin crumble layer on top of the choux? That's brown sugar crumble. I love to add crumbles to my blueberry muffins or banana muffins, but I have never thought of adding it for making choux. What an excellent way to add crisp and aroma! With this recipe, I can fill the choux with a variety of sweet or savory fillings! And since I have excess durian filling after making my swiss roll, I made these yummy little durian treats.
(makes 15 choux, about 4.5cm in diameter each)
60g salted butter (or add a small pinch of salt if using unsalted butter)
80g plain flour (sifted)
2 medium eggs, beaten
Brown sugar crumble:
30g brown sugar
1/4 tsp vanilla essence
36g plain flour (sifted)
1) For crumble top: Cream butter and brown sugar till light and creamy. Mix in the flour, vanilla essence and combine to form into a dough. Cover the dough in cling wrap and let it chill in the fridge for 30 minutes. Place the dough between two plastic sheets and roll it out into a thin sheet (about 1 to 2mm). Keep chill in fridge while you prepare the choux.
2) Place the milk, water, butter and sugar in a small saucepan and bring it to a gentle boil over medium heat.
3) Remove from heat and add in the sifted flour. Using a heat-resistant spatula or wooden spoon, stir rapidly till the mixture comes together into a ball. Return to low heat and keep stirring until the mixture no longer sticks to the sides of the saucepan and a thin film forms at the bottom of the pan (this step takes about 3 minutes).
4) Transfer the dough to a clean mixing bowl and continue stirring for another minute to release steam and heat from the dough.
5) Gradually add in the beaten egg and stir well to incorporate the eggs into the dough with each addition. The finished batter should have a shiny and thick consistency.
6) Spoon or pipe the batter onto baking tray lined with baking paper, leaving a 2" gap in-between the batter. Cut the dough sheet (from step 1) into small pieces (to match the size of the choux) and place on top of the choux.
7) Bake in preheated oven of 190C for 20 to 25 minutes. Transfer onto a rack to cool completely. Make a small cut at the side (or bottom) of the choux and pipe in your desired filling.
[Recipe: Mainly from Sonia, Nasi Lemak Lover]