There are 3 parts to this recipe:
1) Green Tea pâte sablé a choux (the crunchy cookie topping);
2) Choux Pastry (the profiteroles);
3) Green Tea creme patissiere (the custard filling).
Green Tea Cookie Topped Profiteroles
Recipe adapted from Zumbo by Adriano Zumbo
Green Tea pâte sablé a choux
60g dark brown sugar
60g unsalted butter
60g plain flour
10g green tea powder
1. Place all ingredients in small bowl. Beat together until paste formed.
2. Roll dough into a cylinder shape (2cm in diameter) using cling wrap and place in fridge for 1 hour or until firm.
(I divided the original recipe by 3)
5g caster sugar
133g plain flour, sifted
204g, lightly beaten egg (around 4 eggs)
1. Preheat oven to 210oC and line 2 baking trays with baking paper.
2. Place butter, water, sugar, milk and salt in saucepan and bring to boil. Remove from heat and quickly beat in flour. Return pan to heat and beat until mixture comes together and dough leaves the side of the pan. (Usually takes 1-2 minutes over low heat).
3. Transfer to stand mixer and gradually add in egg. Beat until thick and glossy.
4. Pipe pastry onto trays (around 2.5cm in diameter and 2cm high), allowing room for them to puff up.
5. Slice the green Tea pâte sablé a choux into small discs (2mm thickness) and place on top of pastry.
6. Bake or 25-30 minutes or until golden brown, puffy and firm. Allow to cool before poking small holes in each profiterole for custard filling.
|Choux pastry ready to be baked!|
(Original recipe divided by 6)
|Mmmm.. nice and green!|
1 vanilla beans, split (or just use 1 tsp vanilla essence)
3 egg yolks (now u know why we divided by 6 xP)
55g caster sugar
55g corn flour
1 tbs green tea powder
1. Stir the milk and vanilla beans in saucepan over medium heat until almost boiling.
2. Whisk yolks, sugar, cornflour and green tea powder in bowl until thick and pale.
3. Gradually whisk in hot milk into egg mixture. Return to saucepan and whisk over medium heat will custard boils and thickens.
4. Spread over tray to cool rapidly. Cover with cling wrap to prevent skin forming. When the mixture has cooled transfer to bowl and stir through butter.
5. Transfer mixture into piping bag and pipe into profiteroles.
|A little burnt, but still delicious~|
These are best eaten on the day you make them. I am submitting this to Aspiring Bakers #34: Choux Party (August 2013) hosted by Jasline of Foodie Baker.