3 egg yolks
3 tbsp custard powder
60g sugar
600ml milk
Choux pastry:
250ml water
125g unsalted butter
1 tsp sugar
1/2 tsp salt
150g plain flour, sifted
4 eggs (medium size)
1 egg white
Method:
- Make custard. Whisk egg yolks, custard powder and sugar together with 2 tablespoons of milk.
- Heat remaining milk until very hot, then gradually whisk into egg yolk mixture.
- Pour mixture back into pot and continue whisking over medium heat until custard boils and thickens.
- Cook 1 minute more, then pour into a bowl and allow to cool completely.
- Make pastry. Bring water, butter, sugar and salt to a full boil in a tightly-covered pot over medium heat.
- Pour all the flour in at once.
- Reduce heat to low and beat with a large wooden spoon; dough will form a ball.
- Cook for 2 minutes, beating constantly.
- Scrape dough into a mixing bowl and beat for 2 more minutes. Beat in eggs one by one, then egg white; don't worry if dough looks uneven, keep beating and it will smoothen out.
- Preheat oven to 220 degrees C. Line baking sheets with well-greased foil.
- Pipe or spoon choux pastry into small mounds, about 1 tablespoon each, spaced at least 3cm apart.
- Bake for 5 minutes. Reduce heat to 180 degrees C and bake for 15 minutes.
- Remove puffs from oven, cut a small slit in each with a knife, and return to oven.
- Bake 10-15 minutes more. Transfer puffs to a rack and let cool in front of a fan.
- Once cooled, halve each puff and fill with custard. Serve immediately.
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