Making: Matcha Choux Puff

I think I’ve documented my struggles with choux puff on this blog a couple of times and I’m happy to announce that I finally produced something of a standard I can accept a few weekends ago! 

My craquelin layer was thin, my puff was hollow and dry on the inside and my custard cream was smooth and delicious. All the criteria that I think are important, were met to a certain standard. 

Obviously, there are still a lot of room for improvements but for now, I’m happy. 


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Making: Dark Chocolate Eclairs with Cocoa Streusel

“What would you like for dessert?” I asked my Boyfriend.

“Eclair!” He replied.

So eclair it was! I haven’t had much luck in perfecting pate a choux, every batch seems to look different but I was determined to get this right!

I vaguely remember the textures of the choux paste to look out for in both Eclairs and choux puffs. One is softer than the other. So with this vague memory that I retained from class two years ago, I decided to venture into the eclair territory this week to test my skills (and luck) in making pate a choux!

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Making: Choux Swans

To me, choux swans are one of the most elegant pastries out there. Not only is it beautiful to look at, it is also oftentimes delicious. Light puff filled with cream, what’s not to like?

This weekend, I decided to attempt making choux swans at home and I think it turned out alright for my first attempt. It looked like a swan and tasted great.

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