Choux Pastry with Mocha Cream

I wanted to gauge my eyes out due to sheer boredom today. After having looked forward to our patisserie class for two weeks now I was in for a super disappointment today. We made choux pastry – Yei! One recipe in five hours – Nei. Any half-witted monkey could’ve nailed this by following the recipe straight out of the book in under two hours. It took us fully capable adults five hours perhaps owing to the fact that when the time came to query the chef about what to do next we found he was gone. Ten pastry neophytes in one kitchen with no chef. So we twiddle thumbs for ten minutes, clean up workstations, stalk people on facebook yadi yada, every fifteen minutes. I’ve stalked the world on facebook today. What on earth will I do next week!? I also wikipedia-ed the history of the doner kebab and Uncle Ben’s. Twice.

To top that off, lunch was abominable. For what is essentially a culinary institute, the school cafeteria’s food today could have even possibly been worse than Menu de Guantanamo Bay. The vegetables were so over-cooked they seemed pre-chewed. The quenelles de brochet were fishy flavoured, soggy bread things – so barf-inducing that they should definitely never be considered for battling bulimia.

And it’s only Monday…merde.

Ready to bake buns

This is what happens when the students are left to their own devices - they go crazy with the aesthetics

Mocha eclairs and choux buns

With Whipped Cream - me fave

Choux Pastry

4g salt
250g water
125g butter, small chunks
150g flour, sifted
4-5 eggs, lightly beaten

1. Melt salt, water and butter together in a saucepan over medium heat. Bring to the boil for two seconds.
2. Add in flour. Dry mixture over medium heat for 15 to 20 seconds. Do not stop mixing with spatula.
3. Add in egg gradually till the dough doesn’t stick to the sides of the pan.
4. Pipe using a bag and a 13cm tip 24 chou buns. Brush egg wash over the piped buns and run a fork over to remove trapped air. Bake for 30 minutes at 200C-220C.
5. Place on wire rack to cool.

Crème Patissière

0.5L milk
100g sugar
50g custard powder
2 eggs
Vanilla

1. Heat milk over medium heat.
2. Mix sugar and eggs together (blanchir) and mix in custard powder.
3. Add hot milk to the mixture and bring back to the boil over medium-high heat. Whisk till thickened and then boil for 1 minute. Wrap in cling film and cool.

Make little holes in the bottom of each bun. Pipe in Crème patissière into each bun.

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