Japanese style "shu cream". This recipe
contains no lactose. For the original recipe, replace soy milk with full cream
milk and replace margarine with butter. At the end of the process of making the
custard cream, fold in half a cup of whipped cream.
INGREDIENTS
CUSTARD CREAM
1/2 cup Flour
1/2 cup Sugar
4 Egg yolks
40g Cooking margarine
(Buttery)
3 cup s Unsweetened soy milk
1/2 tsp Vanilla
essence
CHOUX PASTRY
125 g Cooking
margarine (Buttery)
2 1/2 cups Water
2 cup s Plain flour
6 Eggs
FINISHING TOUCHES
Powdered sugar
or Vanilla dusting sugar
METHOD
CUSTARD CREAM
In a large
bowl, combine flour and sugar with a whisk
Add 4 egg yolks
and 50ml of soy milk and whisk until smooth. Add the remaining soy milk and the
vanilla essence.
Stir
continuously with a wooden spoon over medium heat until it thickens and bubbles
start to rise to the surface.
Turn off the
heat and stir in the margarine. The mixture should be a creamy custard.
Pour into a
shallow bowl or tray, cover with plastic wrap and refrigerate.
CHOUX PASTRY
Preheat the
oven to 220°C (no fan)
Place the water and the butter in a saucepan and bring to the boil. Stir until the butter has melted then remove from the heat
Add the sifted flour all at once and beat with a wooden spatula until smooth.
Return to the heat and stir constantly y until the mixture leaves the sides of the saucepan and forms a smooth ball. You will know it is ready when a thin film forms on the bottom of the pan.
Allow the mixture to cool for 5 minutes.
Whisk three of the eggs well and add them to the choux ball a little at a time until the mixture is smooth. Repeat with the remaining 3 eggs.
Use a piping bag to pipe 12 equal balls on baking trays covered in baking paper. Leave enough space between each ball for them to expand. Use a wet finger to prod the balls into shape if necessary.
Bake at 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until crisp and golden.
Turn off the oven.
Remove from the oven and immediately make a slit in the side of each puff with a serrated knife to allow steam to escape.
Return to the oven (which has been switched off!) for 10 minutes so that the puffs dry out.
Place the water and the butter in a saucepan and bring to the boil. Stir until the butter has melted then remove from the heat
Add the sifted flour all at once and beat with a wooden spatula until smooth.
Return to the heat and stir constantly y until the mixture leaves the sides of the saucepan and forms a smooth ball. You will know it is ready when a thin film forms on the bottom of the pan.
Allow the mixture to cool for 5 minutes.
Whisk three of the eggs well and add them to the choux ball a little at a time until the mixture is smooth. Repeat with the remaining 3 eggs.
Use a piping bag to pipe 12 equal balls on baking trays covered in baking paper. Leave enough space between each ball for them to expand. Use a wet finger to prod the balls into shape if necessary.
Bake at 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until crisp and golden.
Turn off the oven.
Remove from the oven and immediately make a slit in the side of each puff with a serrated knife to allow steam to escape.
Return to the oven (which has been switched off!) for 10 minutes so that the puffs dry out.
FINISHING TOUCHES
With a serrated
knife, slice the pastries across the middle.
Spoon the
chilled custard cream into a piping bag. Fill each pastry with a generous
portion of custard.
Dust the filled
pastries with vanilla sugar or powdered sugar.
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