Ingredients
Batter - Choux pastry
- 100 g water
- 45 g unsalted butter
- 1 pinch salt
- 60 g cake flour, (if none then use 55g plain flour and 5g corn flour
- 2 eggs, 2 1/2 - 3 if small
Choux creme
- 400 g Milk
- 1/3 vanilla pod
- 4 egg yolks, Or 2 whole eggs
- 100 g sugar
- 2 tbsp cake flour
- 2 tbsp Corn Flour
- 75 g thickened cream
- 1/2 tbsp sugar
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Follow the instructions listed in Basic cookbook for Choux Pastry, but replace with the ingredients list for the Japanese version.
1| Place water, butter, salt into TM bowl and cook 2 min 30 sec~5 min/100°C/speed 1. Make sure it has come to a rolling boil before the next step.
2| Add flour and mix 20 sec/speed 4. Remove mixing bowl and set aside to cool for 10 minutes.
3| Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
4| Place TM bowl back into position and mix speed 5, adding eggs one at a time through the hole in mixing bowl lid onto rotating blades.
After adding the last egg, mix a further 30 sec/speed 5.
5| Place pastry mixture into an icing bag and pipe balls onto prepared baking tray, leaving 5 cm space between each.
TIP: using a wet finger, smooth down any bumps on the top of the choux pastries before baking.
6| Mist the pastry with water before placing in the oven to prevent it from over drying then bake for 20-25 minutes (200°C) or until golden brown.
7) Turn off oven, open the oven door, leaving it ajar for 10 min to allow pastry to dry. Remove tray from oven and allow choux pastries to cool completely before filling.
Custard Cream:
Follow the instructions listed in the Basic cookbook for Custard, but replace with the ingedients.
1| Place sugar and sifted cake and corn flour into TM bowl and mill 10 sec/speed 9. Scrape down sides of bowl.
2| Add egg yolks, milk and vanilla and cook 7 min/ 90°C/ speed 4
Remove to a bowl and cover with cling wrap and allow to cool in the fridge.
Rinse/clean TM bowl for next step
Whipped Cream:
1| Insert butterfly whisk. Place cream and 1/2 tbsp sugar into mixing bowl and whip on speed 3 without setting a time but watching carefully to avoid overwhipping.
Once custard is cool combine the custard and the whipped cream (do this bit by bit so that you can adjust it according to your taste).
Cut a 45 degree angle slit on the shoe pastry and fill with the filling. Enjoy!
Choux Pastry
Cream Custard
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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