Notes from My Kitchen...

I got the base recipe from Ci Ine's website. She wrote a really complete, comprehensive, elaborated (you name it) choux pastry recipe and method. If you follow the instruction properly, for sure, you will get it done well. I change the quantity of the egg to get a crispier pastry but it is still not as I expected.

The picture shows the deflated pastry that I baked. As usual, I read the instruction half way. I will post the good ones in my other multiply.

Here is my version of choux pastry recipe.

Ingredients

100 g Logicol margarine

250 mL water

½ tsp salt

175 g all purpose flour

260 g eggs (3 yolk + white to make up the weight)

½ tsp baking powder

Cooking Methods

1. Boil margarine, water and salt in a pot. Mix until margarine is melted.
2. Add flour to the margarine mixture; mix briskly with a wooden spoon until flour is well combined. Remove from heat.
3. Cool down the dough until about 60^oC
4. Add ¼ of the egg at a time and mix until combined. Repeat until finish.
5. Add baking powder, mix till combined.
6. Preheat oven to 230^oC
7. Prepare a baking sheet with a parchment paper. Put few dots of the dough on the tray to secure the paper in place. Shape the dough, either using a piping bag or a spoon.
8. Place the tray in the middle rack and bake at 230^oC for 15 minutes
9. Reduce the temperature to 200^oC and bake for another 10-15 minutes until golden brown.
10. If the surface is still wet (bubbles on the surface), leave them for another 5-10 minutes. Reduce the temperature when necessary.
11. Serve with vanilla pastry cream and melted dark chocolate or milk chocolate 

Note:

-        It happened to me today that I didn’t read the instruction properly! I baked the pastry for 15 minutes only at 200^oC. Guess what? The pastry collapsed and was still very doughy. Nevertheless, you can still put them back into the oven and bake for another 10-15 minutes until golden brown and they are all revived!

-        I still find that the pastry is not as light and flaky as Beard Papa’s. I’ll try again next time by adding other ingredients.