Class- 05 (CHOUX PASTE & PASTRY CREAM)

CHOUX PASTE

INGREDIENTS:

1. 125 gm cake flour 

2. 100 gm margerin

3. 250 ml water

4. 1/2 tbsp castor sugar

5. 1/4 tsp salt

6. 3 nos egg

TOPPING: (Pastry cream)

1. 250 ml milk


2. 1 nos egg

3.50 gm castor sugar

4. 1/2 tsp vanila essence

5. 25 gm   Custard powder

METHOD:

(CHOUX PASTE)

1. Preheat water in the saucepan

2. Add the sugar sugar and salt let it boil.

3. Put in the margerin and add the cake flour stir until well blended

4. When the mixture look a solid, move the dough to the new containers.

5. stir gentle the dough a slowly set aside add the egg stir until well blended.

6. After the dough already warm put into the pipping bag and do the any shape and size.

6. Bake 20 minutes 170c.

(PASTRY CREAM)

1. In heavy saucepan disolved the sugar in the milk.

2. With the whip, heat the eggs and pour into the milk mixture. Add in custard powder and vanila essence.

3. Bring the mixture to the heat and bring to a boil and string constantly.

4. When the mixture comes to a boil and thickens and remove from the heat.