This is the first time I ever succeeded in making choux. The last time I made it, the batter was too runny, it spreaded and overflowed on the baking sheet, and refused to bloom. What was the matter? Too much eggs. So it's important to add the lightly beaten eggs little by little, and to stop once the batter has the right consistency. It should be smooth, soft and fluffy but hold still when you pipe it into the baking sheet. I ended up only need about 2 and a half eggs.
Yields 10-12 pieces
100 grams unsalted butter
110 grams water
1 teaspoon salt
120 grams bread flour
2-3 eggs, lightly beaten
Preheat oven to 200 degrees C.
Cook the butter, water, and salt until boiling. It's important to let the butter melt before the water evaporates.
Add flour all at once, whisk vigorously until smooth and cooked, then quickly remove from heat.
Let cool a bit. Add eggs gradually, whisking along, until smooth but not too liquid. Most likely you won't need all three of the eggs. Transfer batter into piping bag, pipe into greased cookie sheet.
Bake in the oven for about 30-35 minutes.
Important: never ever open the oven door during baking or the choux will refuse to bloom.
After the first 10 minutes the choux will likely be puffy. You may reduce the temperature to 180 degrees C. Continue baking until they stop swelling and golden brown in color.
Let cool, then store in an airtight container until you're ready to serve them.
Note: this recipe makes light, just slightly sweet custard. Feel free to add sugar to the milk if you'd like it sweet.
1 and 1/2 cups sweet milk (from 125 grams sweet condensed milk diluted with water)
25 grams corn starch (maizena)
1 egg yolk
1-2 teaspoons matcha powder
a pinch of salt
1 tablespoon butter
Mix corn starch with 1/4 cup of the milk. Set aside. Lightly beat egg yolk, mix with another 1/4 cup of the milk. Mix this with the corn starch solution, set aside.
Whisk the rest of the milk (1 cup) with matcha powder and salt in a saucepan, cook until boiling.
Carefully add corn starch mixture, whisking along until boiling once more. Remove from heat, immediately add butter, whisk until combine. Cover with plastic wrap, let cool.
Once cooled down, store in a piping bag in the refrigerator until you're ready to use it.
To serve, carefully cut the choux horizontally, pipe in the matcha custard. Dust with matcha powder or confectioners' sugar if you like. Serve immediately.