Aspiring Bakers #34: Green Tea cookie topped Profiteroles

I haven't joined in Aspiring Baker's challenge in a while. Partly because I was busy/holidaying and partly because last month's theme was DURIAN >____<" But this month's theme is CHOUX PARTY!!! And I thought, I can do that ^^" So gave it a go! The recipe is based on Adriano Zumbo's choux pastry and I just gave it a bit of an asian twist with the green tea =) I burnt a few of the cookie tops >.<" but still tastes yummy ^^ 

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

Ingredients
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.

Choux pastry 
(I divided the original recipe by 3)

Ingredients
100g butter
106g water
5g caster sugar
133g milk
5g salt
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!

Green Tea creme patissiere
(Original recipe divided by 6)

Mmmm.. nice and green!

Ingredients 
210ml milk
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
55g butter
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.

Puff... puff... puffys!!!

I was scrolling through a blog I'm following "Foodagraphy. By Chelle." and found this recipe for cookie topped choux puffs ~~

http://vintagetrinkets.blogspot.com/2010/11/cookie-topped-choux-puffs.html 

I got excited because the photos looked like PUFFYs from the shop =D So I thought I'd give it a go to see if it tasted like the real thing! hehe.. now you can give it a go too!

PUFFYS

Cookie dough (plain)
25g all purpose flour
25g unsalted butter
25g castor sugar

*For chocolate dough, use 20g all purpose flour and 5g cocoa powder

1. Place the unsalted butter in a bowl and use a spoon to mash till slightly softened.
2. Add in the sugar and mix to combine.
3. Add the flour (and cocoa powder if using) and use a spatula to mix till combined.
4. Wrap with cling wrap and roll into a mini cylinder. Place in the freezer to chill for at least half an hour.

Basic choux puffs recipe
30g all purpose flour
30g cake flour
40g unsalted butter
100ml water
5g castor sugar
pinch of salt
2 eggs (100g)

1. Preheat oven to 200°C.
2, Place water, butter, sugar, salt in saucepan.Heat the mixture till the butter melts and boils (at least 95°C).
3. Remove from heat, add the flour into the saucepan. Stir the mixture quickly to mix.
4. Place the saucepan back over medium heat. Stir constantly until dough forms and comes away from the sides and a thin layer of skin forms on the base of the saucepan, remove saucepan from heat.
5. Dump the dough into a mixing bowl, and while the dough is still warm, add in the eggs one at a time. Stir quickly to incorporate. 
6. Transfer the dough to a piping bag. Line a tray with baking paper. Snip off the end of the piping bag and start piping swirls of the dough onto the tray - or just spoon it on
7. Remove the cookie dough from the freezer, slice into pieces and place on top of the piped puffs. Press down slightly and ensure that the cookie rounds are in the center of the puffs (if not you'll end up with lopsided cookie tops!).
8. Place in preheated oven and bake for 30 minutes. Cool before filling with desired fillings.

Vanilla crème patisserie
1/2 vanilla pod
250ml milk
50g castor sugar
3 egg yolks
25g all purpose flour
20g unsalted butter

1. Scrape the vanilla pod and add to the milk in a saucepan.
2, Add the pod and half the sugar into the saucepan and heat till just boiling stage. Remove vanilla pod.
3. Whisk the egg yolks in a bowl, add in remaining sugar. Add in the flour and continue to whisk to combine.
4. Add the heated milk mixture to the egg yolks gradually. Whisk in a few tablespoons of the milk mixture into the yolks bit by bit, before adding the rest of the milk, whisking constantly.
5. Strain the mixture back into the saucepan and heat over low heat. Stir constantly using a wooden spatula to prevent the mixture from burning.
6. When the mixture has thickened considerably to a sticky thick consistency, remove from heat and stir in the butter.

7. Pour into a bowl and cool. When cooled, cover with cling wrap, ensuring that the cling wrap touches the top of the cream to prevent a skin from forming. Refrigerate till ready to use.

My puffys

Chelle's puffys

REAL puffys

Profiteroles/Choux pastry with Creme Patissiere

Ever since I ate like 5 custard profiteroles at the BBQ in Brissy (thanks Aunty Lily ^_^) .. i've really wanted to make them! So on a Baking Day with Baking Tray... we did =) Found this recipe in one of the many baking books we have! ^^

This recipe is from the top one called "bake it"

Choux Pastry

*Only 4 ingredients XD XD*

100g unsalted butter
1 tspn caster sugar
140g plain flour
3 eggs

1. Preheat oven to 200oC.
2. Put 250ml water, butter and sugar in small saucepan and heat till butter has melted and mixture has just come to the boil.
3. Add flour and stir over medium heat with a wooden spoon until mixture comes away from the side of the saucepan forming a ball.
4. Plate mixture into bowl and allow to cool slightly. Add eggs one at a time beating well after each till it becomes thick and glossy~~
TIP: *wait till egg is incorporated before adding next one* you can use a wooden spoon to mix the egg in
5. Pipe or spoon mixture onto baking tray and bake for 20 min. Reduce heat to 160oC and bake for further 20 min (we didn't actually need to do this coz we have a SUPER OVEN ^^)

we just placed spoonfuls onto the tray ^^

TA DA! nice and golden brown :)

 To make Adriano Zumbo's Creme patissiere (yes! his official recipe from Masterchef Cookbook Volume one =p) - we divided everything by 6 coz his recipe makes 1.5 litres!!!! But i think we needed more! neways i'll just give u his original recipe and u can make as much or less as u want :)


1.3 litres milk
2 vanilla beans, split (or just use vanilla essence)
18 egg yolks (now u know why we divided by 6 xP)
330g caster sugar
130g corn flour
130g butter


1. Stir the milk and vanilla beans in saucepan over medium heat until almost boiling
2. Whisk yolks, sugar and cornflour 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 surgare with cling wrap to prevent skin forming. When the mixture has cooled to 55oC (HAHHA so exact xD) transfter to bowl and stir through butter... and its ready to pipe into the profiteroles =D


THEY TASTED SO GOOD! we ate so many before we even piped the custard!
they look hard to make but they are really easy.. SO TRY IT =D =D

Baking Day with Baking Tray =)

~ how much do you reckon I could sell these for? =p