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Choux pastry with Diplomat Cream

meikitchenmeikitchen
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.
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Course Dessert
Cuisine French
Servings 40 buns

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

Notes

Origins of Choux Pastry

Choux pastry, or pâte à choux, originated in 16th century France. French chef Panterelli created an early version of the dough.

Innovation by Jean Avice

Chef Jean Avice made a breakthrough in the mid-18th century. He added eggs to boiling water, butter, and flour, resulting in a puffed dough.

The Name "Choux"

The term "choux" comes from the French word for cabbage. The pastries resembled little cabbages, hence the name.

Popularity from Marie-Antoine Carême

Chef Marie-Antoine Carême popularized choux pastry in the 19th century. He refined the recipe and introduced cream puffs and éclairs.

Global Influence and Modern Variations

Choux pastry remains a staple in French patisseries and has gained global recognition. Chefs and bakers experiment with various fillings, glazes, and decorations, showcasing its versatility.

Continued Evolution and Delightful Desserts

Choux pastry continues to evolve with creative flavors and interpretations. It delights dessert enthusiasts with its light and airy texture in cream puffs, éclairs, and more.

Choux in Asia

Choux pastry, with its light and airy texture, has also made its mark in Asia, delighting dessert lovers across the continent. While originating in France, choux pastry has found its way into Asian culinary traditions, where it has been incorporated into various desserts. In countries like Japan, South Korea, and Taiwan, choux pastries are often filled with unique flavors like matcha green tea, red bean paste, or taro. These Asian-inspired fillings add a delightful twist to the classic choux pastry, creating a fusion of French and Asian flavors. Choux pastry has become a popular treat in Asian bakeries and dessert shops, showcasing the adaptability and versatility of this delicious dough across different culinary cultures.
Keyword choux