Choux pastry with Diplomat Cream
Choux pastry was one of the more difficult things for me to make. In recent years, I have managed to grasp it. Specifically, ensure the water mixture is hot before you add the flour. Stir unless a skin is formed at the bottom of the pan before adding room temperature eggs. Beat like crazy until shiny before you stop. The batter should form a 'V' shape when it is ready.It will be perfect and high.
Equipment
- 1 Thermomix
- 1 Scrapper
- 1 Rolling Pin
Ingredients
Croustilliant
- 50 g Brown Sugar
- 50 g Caster Sugar
- 100 g Flour
- 85 g Butter
- 15 g Any kind of flavour or Omit
Choux Pastry
- 125 ml Water
- Pinch Salt
- Pinch Sugar
- 50 g Butter
- 95 g Plain flour
- 3 Eggs
Creme Diplomat
- 125 ml Milk
- 1/2 each Vanilla bean
- 25 g Egg Yolks
- 25 g Caster Sugar
- 12 g Corn flour
- 8 g Butter
- 4 g Gelatine leaf
- 60 ml Pure cream - whipped to medium peak
- 5 ml Flavourings or Omit
Instructions
Croustilliant
- Place all ingredients into the thermomix and mix at #5 for about 3 minutes, or until all the ingredients come together.
- Place it on a cling wrap and roll into 1mm thick. Cut with floured cutter, and then place the discs in the fridge.
Choux Pastry
- Add boiling water, salt, sugar and butter into the thermomix and set it to boil (veroma).
- When the water boils, add in the flour. Beat at #4 until the batter cools down slightly (and won't cook the eggs)
- Add the eggs one at a time into the thermomix at #5
- Once you get the 'V', stop adding the eggs. If the mixture is too thick, add milk.
- Beat until the mixture is shiny.
- Place the mixture into a piping bag and plain #11 nozzle, and pipe about 1.5 cm rounds of choux pastry.
- Place disc of croustillant on top of each choux ball.
- Bake at 220C till puffed and golden brown all over. Lower the heat to 180C and cook for a further 30 minutes or so until perfectly dry.
Creme Diplomat
- Boil milk with vanilla bean.
- Mix egg yolks with the sugar.
- Add the corn flour
- Mix the hot milk and egg mixture. Return to heat and cook until 78C *like anglaise
- Add butter and softened gelatine.
- Beat the base mixture until cool (37C)
- Fold in whipped cream and flavouring, e.g. orange blossom water
