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| Custard & matcha custard swan puffs |
Choux
pastry swans
100g plain flour
85g butter
200g water
168g eggs (1 egg = 56g w/o shell, 60g w.
shell)
1.
Bring the butter and water to a
boil with bubbles.
2.
Add the plan flour in at once
and stir quickly with a wooden spoon (turn off fire) until mixture leaves the
sides of the pot.
3.
Turn on heat again to cook it
till it looks like mash potato for about 1 min.
4.
Transfer mixture to bowl. Use
paddle/mixer to beat mixture (to cool, low speed). Cool to 40°C, then add eggs in little by little (medium speed) being careful to
mix until well combined before adding more egg.
* Stretch about
2 inches after eggs added, then pastry is done. If not, add eggs.
5.
Pipe into small puffs and
swans. (**grease baking paper generously after every round of baking)
6.
Bake at 200°C. Big puffs 20mins / Small puffs 12-15mins. (I baked for 15mins)
7.
Fill swan puffs with flavoured
whipped cream/custard.
Custard
recipe
334g milk
104g egg
100g sugar
34g cornflour
26g custard powder
1 tsp vanilla
68g butter
1.
Dissolve ½ the sugar (50g) in ½ of
the milk (167g) in a pot and bring to a boil.
2.
Whisk the eggs and ½ sugar (remaining)
in a bowl.
3.
Mix ½ milk (remaining),
cornflour and custard powder and whisk till smooth.
4.
Add 3. into 2.
5.
Add boiling 1. into 4.
6.
Pour back into pot and cook it
till bubbles, whisking continuously (remove from heat when it thickens), continue whisking.
7.
Add butter and vanilla to warm
mixture.
* If liquor/grand mariner, add to cooled
mixture.
* If chocolate, add to hot mixture.
