On week 9, Chef Naim cannot attend the class because of some reason. Therefore, Chef Azni will be our lecturer on that day. We make Eclairs, Puff and Paris Breast. On this day, there are so many disappointment because the product that we made are not successful. The Puff and Eclairs need a specific and detail work. If not, it will not cooked well. We redo all the process twice then it show success. So I will share to you the recipe of the product that we have made. For extra bonus, we also made some pastry cream for the filling and I will share the recipe.
Enjoy :3
Eclairs
Ingredients
• 125 gm – Water
• 125 gm – Milk
• 125 gm – Butter
• 1 tsp – Salt
• 10 gm – Sugar
• 150 g – Flour
• 4 nos – Eggs
Method
1. Before we start with everything, we need to first preheat the oven over 180℃
2. Then, we will need to make the basic choux pastry by combining butter and water in a saucepan on a medium heat until the butter melts.
3. Then pour in the milk, sugar and salt. Mix them well together.
4. Add flour and stir until they combines together then set aside to let it cool.
5. If it is already cooled, add eggs and mix well in a mixing bowl.
6. Scoop them into a piping bag fitted with a 1cm star nozzel.
7. Start piping for 12cm long onto tray with parchment paper.
8. Bake for about 20 minutes in the oven.
9. Then, after it is all cooked, make a hole at the bottom of the éclairs and then pipe the pastry cream inside it.
10. As for garnishing, we melt chocolate bar using double boiler method then dip the upper part of the éclairs.
Paris Breast
Part A
• ¼ cup – Butter
• ½ cup – Water
• ½ tsp – Salt
Part B
• 75 g – Flour
Part C
• 2 nos – Eggs
Method
1. In a saucepot, mix altogether the ingredients in Part A starting by heating the butter until it is fully melts.
2. Reduce the heat then, add up the flour (Part B). mix well together and remove from the heat. Place them into a bowl. Set aside and let it cool before we continue with the next steps.
3. Add eggs inside the mixture one by one. Make sure the mixture is fully combined.
4. To shape it, filled up the mixture into a piping bag. On a baking tray, place on a parchment paper. (This is to make sure that our product doesn’t stick to the tray later while we bake it.)
5. Squeezed on the tray a large ring shape onto it. Squeezed another swirl shape but this time make it into many swirl shape that connect into one large ring shape.
6. Bake them at about 180 degrees for about 30 minutes until it is risen.
7. While baking, prepare a whipping cream where we need to whisk them until it is fluffy and creamy. It should be our filling for Paris Brest.
8. When it is done baking, let it out from the oven. Slice its centre part to perform two layers so that we can add the filling.
9. Pipe out the whipping cream on the first layer and then put on top the other layer.
10. Garnishes them with grapes, chocolates or anything you want that is suitable for it.
Cream Puff
Ingredients
Part A
• ¼ cup – Butter
• ½ cup – Water
• ½ tsp – Salt
Part B
• 75 g – Flour
Part C
• 2 nos – Eggs
Method
1. In a saucepot, mix altogether the ingredients in Part A
starting by heating the butter until it is fully melts.
2. Reduce the heat then, add up the flour (Part B). mix well
together and remove from the heat. Place them into a bowl. Set aside and let it
cool before we continue with the next steps.
3. Add eggs inside the mixture one by one. Make sure the
mixture is fully combined.
4. To shape it, filled up the mixture into a piping bag. On
a baking tray, Place on a parchment paper. (This is to make sure that our cream
puff isn’t stick to the tray later after we have baked it.)
5. Squeezed the cream puff’s mixture to a swirling motions
onto the tray that we have prepared earlier. Make sure to leave spaces between
each of the cream puff. The cream puff will increase in size a bit while
baking.
6. Bake them for about 20 minutes by 180 degrees.
7. After we are done with the baking, let them cool for a
while
8. Make a hole at the bottom of each cream puffs and
squeezed inside the filling. We may used the pastry cream or prepared a cream
that has been whipped.
9. Finally, place them on a plate and sprinkle or sift on
top sugar powder on it.
Pastry Cream
Ingredients
• 250ml – Milk
• 1 no – Egg
• 25g – Custard powder
• 50g – Castor sugar
• ¼ tsp – Vanilla essence
Method
1. Beat the egg together with the milk
2. Add vanilla essence and mix well
3. Combine together with custard powder and castor sugar
until it is smooth and silky.
Eventhoug we fail to do it in the first time but we try our best and redo it again to make sure that our alst product will be okay. I hope that we cold use this recipe as our advantage in the future.
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