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Cream Filled  Choux Pastry

Yield

8 pieces

Time

30 minutes

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Cream Filled Choux Pastry is made with a golden brown crispy choux pastry shell and filled with freshly whipped cream.

Ingredients

Crispy Pastry Top – 22 g all-purpose flour – 22 g unsalted butter softened – 15 g powdered sugar Choux Pastry Dough – 85 g milk – 5 g caster sugar – 35 g unsalted butter – 50 g all-purpose flour – 2 beaten eggs each about 55 g without a shell Whipped Cream Filling – 195 g heavy Whipping Cream – 20 g powdered sugar

Step 1

Prepare the crisp pastry top by adding softened butter and powdered sugar to a bowl. Whisk the mixture until smooth, then sift all-purpose flour into the bowl. Fold the ingredients together until well incorporated and a dough forms. Wrap the dough with plastic film and chill it in the refrigerator for 30 minutes.

Step 2

Meanwhile, add milk, caster sugar, and butter to a saucepan. Cook the mixture over medium heat, stirring constantly until the butter has melted. Bring the mixture to a simmer, then reduce the heat to medium-low and add flour all at once. Keep stirring the mixture until the flour is well incorporated and smooth.

Step 3

Turn off the heat, and transfer the mixture to a clean mixing bowl. Let the mixture cool for 3 to 5 minutes, then slowly whisk in the beaten egg little by little. Once the mixture becomes thick, shiny, and smooth, stop whisking and transfer it to a piping bag using a spatula.

Step 4

Preheat the oven to 200°C (410°F). While preheating the oven, remove the pastry (cookie-like) dough from the refrigerator and roll it out to about 2 mm thick. Cut the dough with a 2-inch dimeter round cookie cutter.

Step 5

Line a baking pan with parchment paper, and pipe 2-inch mounds onto the paper, about 3 inches apart. Top each mound with the cookie-like pastry dough.

Step 6

Line a baking pan with parchment paper, and pipe 2-inch mounds onto the paper, about 3 inches apart. Top each mound with the cookie-like pastry dough.

Step 7

Bake the pastries for 10 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for 20 minutes until golden brown and crispy. Once the pastries are baked, remove them from the oven and transfer them to a cooling rack.

Step 8

Prepare the cream filling by beating the whipping cream and sugar in a large bowl until the mixture is fluffy and creamy. Use a whisk or stand mixer attached to a wire whip. Fill the whipped cream into a piping bag.

Step 9

Once the pastries are cooled, poke a small hole in the bottom of each pastry and pipe the cream into it. Serve immediately with dusting powdered sugar.

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RASA MALAYSIA

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