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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let's make the choux batter.

  • In a pot, combine the water, butter

  • and a pinch of salt,

  • and turn on the burner.

  • Bring it to a boil on medium heat.

  • When the butter is completely melted

  • and it reaches a rolling boil, turn off the burner.

  • Add the sieved cake flour to the pot.

  • Quickly stir the mixture.

  • When the flour has absorbed the water evenly

  • and the mixture begins to turn gooey,

  • turn on the burner again.

  • Continue to stir the mixture on medium heat

  • until a thin film forms on the bottom of the pot.

  • Now, place the mixture into a bowl.

  • Flatten it with a spatula

  • and slightly cool to avoid cooking the egg.

  • Then, gradually add the beaten egg in 4 to 5 steps.

  • When the egg is completely absorbed,

  • begin adding another portion.

  • Achieving the perfect consistency is essential

  • to making presentable choux pastries.

  • To prevent the batter from getting too thin,

  • add the egg a little at a time

  • when it reaches the final stage.

  • Drop the batter from the spatula as shown

  • to check the consistency.

  • When the choux batter left hanging forms a “V” shape,

  • it is the perfect consistency.

  • Next, dust the edge of a 5cm or 2 inch diameter cup

  • with any type of flour or starch.

  • Then, as a rough guide, make 12 circles

  • where the choux batter will be placed on the parchment paper.

  • Now, put the batter into a pastry bag.

  • Hold the bag 1cm or a half inch above the circle

  • and squeeze the batter into a round shape.

  • Repeat the process, filling each of the markers.

  • Dampen your finger with water

  • and press each peak of the batter, adjusting the shape.

  • Finally, mist the batter with water thoroughly

  • to help avoid drying.

  • Place the baking sheet into the oven

  • preheated to 200 degrees °C or 390 degrees °F

  • and bake for about 30 minutes.

  • Now, the choux pastries are ready.

  • Remove the baking sheet.

  • Place the choux pastries onto a cooling rack

  • and cool completely.

  • And now, let’s make the pastry cream.

  • Cut the vanilla bean pod in half lengthwise

  • and scrape it with the back of a knife,

  • extracting the seeds.

  • Then, add the seeds and pod to the milk,

  • mix and gradually heat it on low heat.

  • When it begins to boil, turn off the burner.

  • Next, lightly beat 4 egg yolks in a bowl

  • and add the sugar.

  • Mix the egg yolk with a balloon whisk

  • until it begins to lighten in color.

  • Combine the cake flour and corn starch,

  • and sieve onto a sheet of paper.

  • Add it to the egg yolk

  • and combine the mixture.

  • Now, add one third of the milk to the bowl,

  • diluting the egg yolk.

  • Make sure to add the milk film and vanilla seeds.

  • Then, using a mesh strainer,

  • strain the egg yolk into the pot of the milk.

  • Turn on the burner.

  • Continue mixing the pastry cream until it thickens.

  • When it begins to form bubbles, turn off the burner.

  • Place the pastry cream into a tray chilled with ice.

  • Cover it with plastic wrap.

  • Pastry cream spoils easily so cool it as soon as possible.

  • Now, let’s make the choux creme.

  • Add the sugar to a bowl of whipping cream.

  • Whip the cream until stiff peaks form.

  • Lightly mix the chilled pastry cream in a bowl to soften.

  • Chef recommends adding two thirds of the whipped cream

  • but you can adjust the amount to taste.

  • Mix to combine.

  • Next, make a diagonal cut in each choux pastry.

  • Put the pastry cream into a bag.

  • Give it a little squeeze to remove the air inside.

  • Open the pastry

  • and squeeze a generous amount of the cream into it.

  • Finally, sprinkle the powdered sugar over them.

  • Chef often adds rum or brandy to the pastry cream.

  • This will increase the flavor of the cream

  • so try it out if you like.

  • Squeezing the batter with a pastry bag

  • will help to make the choux the same size and shape.

  • You can also simplify the filling process

  • by spooning the cream into the pastries.

  • Good luck in the kitchen.

Hi, I’m Francis,

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B2 中高級

Choux Creme(奶油泡芙)食譜 (Choux Creme (Cream Puffs) Recipe)

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