Halloween is just around the corner and this recipe is perfect!
I have made petits choux before but not this traditional one, it was an updated one with AcousticChef stamped all over it. A combination of hot and cold filling with a crunchy casing.
BUT of course this traditional recipe is a right of passage and to be honest, it tasted equally great as my experiment.
Tip 1: Practice makes perfect, once you find the right piping tip and the right size of piping, it'll be so easy the next time around.
Tip 2: You can use your hand mixer and bowl if stand alone is not available. If that's not available too, a wooden spoon will also do the trick though for sure you'll have bigger biceps after :)
Tip 3: If you have no piping bag and tip, use a ziploc bag and cut the tip or plop a heap of batter using a teaspoon.
Tip 4: You can make your puffs as small or as big as you want but the bigger the size, the longer it will take to bake.
Tip 5: Don't go greedy and eat all the pastry before it's filled!
Pastry Ingredients:
2 cups water
1 cup unsalted butter
2 cup all purpose flour
1/2 teaspoon salt
8 large eggs
Kiwi Cream Filling Ingredients
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
2 cups milk
2 pureed Zespiri Kiwi
4 egg yolks
1 greed Wilton food colouring (no taste)
3 tablespoons unsalted butter
1 teaspoon vanilla or in my case, pinch of vanilla powder
Makes 72 decent sized petits choux
Preheat the oven to 400F and line your baking sheets with parchment paper.
To make the creme:
Combine pureed kiwi and milk. Set aside.
In a decent size saucepan, over medium heat, combine sugar, flour and salt. Pour milk mixture in a slow stream while continuously stirring the flour. Mixture will become thick.
Turn the heat down, stir for another 3 minutes then remove from heat. In a mixing bowl, place the egg yolks and slowly pour a slightly hot milk mixture while whisking continuously so that the egg doesn't scramble. Once fully combined, return the mixture to the pan.
Gently bring to a boil and let it bubble for 2 minutes. Add a tiny teeny drop of your green food colouring. Finish it off with butter and vanilla.
Transfer the mixture to a shallow bowl to cool. To prevent a skin from forming, position your cling film or plastic wrap right on top of the cream. Refrigerate until cold.
I have made petits choux before but not this traditional one, it was an updated one with AcousticChef stamped all over it. A combination of hot and cold filling with a crunchy casing.
BUT of course this traditional recipe is a right of passage and to be honest, it tasted equally great as my experiment.
Tip 1: Practice makes perfect, once you find the right piping tip and the right size of piping, it'll be so easy the next time around.
Tip 2: You can use your hand mixer and bowl if stand alone is not available. If that's not available too, a wooden spoon will also do the trick though for sure you'll have bigger biceps after :)
Tip 3: If you have no piping bag and tip, use a ziploc bag and cut the tip or plop a heap of batter using a teaspoon.
Tip 4: You can make your puffs as small or as big as you want but the bigger the size, the longer it will take to bake.
Tip 5: Don't go greedy and eat all the pastry before it's filled!
Pastry Ingredients:
2 cups water
1 cup unsalted butter
2 cup all purpose flour
1/2 teaspoon salt
8 large eggs
Kiwi Cream Filling Ingredients
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
2 cups milk
2 pureed Zespiri Kiwi
4 egg yolks
1 greed Wilton food colouring (no taste)
3 tablespoons unsalted butter
1 teaspoon vanilla or in my case, pinch of vanilla powder
Makes 72 decent sized petits choux
Preheat the oven to 400F and line your baking sheets with parchment paper.
To make the creme:
Combine pureed kiwi and milk. Set aside.
In a decent size saucepan, over medium heat, combine sugar, flour and salt. Pour milk mixture in a slow stream while continuously stirring the flour. Mixture will become thick.
Turn the heat down, stir for another 3 minutes then remove from heat. In a mixing bowl, place the egg yolks and slowly pour a slightly hot milk mixture while whisking continuously so that the egg doesn't scramble. Once fully combined, return the mixture to the pan.
Gently bring to a boil and let it bubble for 2 minutes. Add a tiny teeny drop of your green food colouring. Finish it off with butter and vanilla.
Transfer the mixture to a shallow bowl to cool. To prevent a skin from forming, position your cling film or plastic wrap right on top of the cream. Refrigerate until cold.
To make pàte à choux or puffs
In a small bowl, combine flour and salt.
In a medium size saucepan, bring water to a boil. Add butter and let it melt. Add flour mixture and stir vigorously. Continue stirring until mixture forms a ball and no longer separate. Cool pan slightly off the heat.
Transfer the dough to your stand alone mixer's bowl (like KitchenAid). Using the paddle attachment, mix at slow speed. Add eggs one at a time, making sure it's blended well before adding another one.
Transfer batter to pastry bag fitted with a medium size star tip. Pipe circles on the parchment papers, about 2-3 inches. Pipe outside in.
Leave good enough space in between piped doughs. You need that for even baking and proper air circulation.
Bake for 20 minutes then cool them on cooling racks.
In a small bowl, combine flour and salt.
In a medium size saucepan, bring water to a boil. Add butter and let it melt. Add flour mixture and stir vigorously. Continue stirring until mixture forms a ball and no longer separate. Cool pan slightly off the heat.
Transfer the dough to your stand alone mixer's bowl (like KitchenAid). Using the paddle attachment, mix at slow speed. Add eggs one at a time, making sure it's blended well before adding another one.
Transfer batter to pastry bag fitted with a medium size star tip. Pipe circles on the parchment papers, about 2-3 inches. Pipe outside in.
Leave good enough space in between piped doughs. You need that for even baking and proper air circulation.
Bake for 20 minutes then cool them on cooling racks.
To assemble:
Cut a small slit through the puff using the tip of your knife ala samurai... hi-ya!
Using piping bag and star tip, or ziploc bag, transfer enough cream to the bag Squeeze enough creme inside the puffs opening until it overflows and looks like a gooey green blob is coming out of puff's mouth.
Cut mini marshmallows in two, stick choco chip on it and position it on top of the puff. You then have an alien-looking puff drooling green blob... Dust the whole plate with icing sugar to finish it off.
Happy yummy Halloween!!!
For Yummy Creepy Crawlies Spider Cupcakes Recipe, click here.
-AcousticChef, cookin' one tune at a time!
Happy yummy Halloween!!!
For Yummy Creepy Crawlies Spider Cupcakes Recipe, click here.
-AcousticChef, cookin' one tune at a time!
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