Sunday, July 26, 2009

Earl Grey Tea Cream Puffs

With my leftover earl grey mousse, I didn't want it to go to waste so I made some choux pastry. I've heard so much raves about Florence's choux pastry and decided to try it. The choux pastry does not deflate even when it's cooled. But this recipe is slightly more time consuming than my regular recipe. If you have time to stand in front of the stove, do give this recipe a try. It's definitely worth the effort.

I have some leftover mango mousse so I just filled them up into the choux pastry.

Choux Pastry
Ingredients (8 puffs)
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)

  1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
  2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
  3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
  4. Transfer dough to a mixing bowl and beat till it is lukewarm.
  5. Add in egg by thirds and mix till well blended and smooth.
  6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
  7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.

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