Three Flavors Choux cream: One recipe three variations

When my sister comes to stay with me she always has a request, and you know that I’m happy to do whatever she want, hehe. Spending time making something in the kitchen is my pleasure.

Vanilla flavour

This time it’s a choux cream, but not only the vanilla one, she wanted to eat different flavours. Sound complicated, but it’s not difficult to do when you use pastry cream as a base.

Just make the one basic vanilla pastry cream, and divide it into 3 parts. Mix 2 of them with the flavours of your choice ie. for this time I made chocolate and coffee, voila you got different choux in no time. If you want to make it a little more complicated, make whipped cream the same flavour as the pastry cream is a good choice, but for my sister this method is enough for her.

Serve it when you have a party and don’t let other people know that it’s not hard to make 3 things at the same time, hehe.

Three Flavors Choux cream

Make 35-37 pieces (about 4.5cm)

Basic Pastry cream
-720g ………………………….. Milk
-45g ……………………………. Corn starch
-170g ……………………………. Granulated sugar
-1 1/2tsp ………………………… Vanilla bean paste
– …………………………………. Pinch of salt
-3……………………………….. Egg
-90g ……………………………. Unsalted butter, soft

Chocolate pastry cream
240g ………………………….. Basic pastry cream
40 ………………………………. Dark chocolate

Coffee pastry cream
280g …………………………… Basic pastry cream
1/2 – 1tsp …………………….. Instant coffee granules mix with 1tsp hot water

Cookie crack
85g …………………………………… Unsalted butter
93g …………………………………… Granulated sugar
100g …………………………………. Cake flour
…………………………………………. Pinch of salt
Choux pastry
200g ……………………………. Water
90g …………………………….. Unsalted butter
120g ……………………………. Cake flour
…………………………………… Pinch of salt
4 ………………………………… Eggs

Sweetened whipped cream
50g …………………………………. Icing sugar
500g ………………………………… Whipping cream

Beat the butter and sugar together until smooth. Sift the flour into the bowl.

Fold to combine.

Roll between 2 sheets of baking paper, refrigerate until firm.

Make Pastry cream

Warm the milk until almost boil.
Meanwhile whisk the egg, corn starch, vanilla bean paste, salt and sugar together in a small saucepan.
When the milk become hot, slowly pour into the saucepan, whisk all the time.

Then place the pan over low heat until boil, whisk all the time.

Remove from the heat and stir in the butter.

Place plastic wrap directly over the pastry cream.
Let it cool to room temperature before using.

For coffee pastry cream: mix the instant coffee granule mixture into the pastry.
Let it cool to room temperature before using.

For chocolate pastry cream: melt the dark chocolate and mix into the pastry cream.

Let it cool to room temperature before using.

Make choux pastry:

Preheat the oven to 250C.
Line the baking sheet with baking paper or silpat.
Put the butter, water and salt into a saucepan.
Place over medium heat until fully boil.

Sift the flour, when the mixture become boil, remove the saucepan from the heat and pour the sifted flour into the saucepan.
Stir the mixture over low heat for 2-3 minutes.

Remove from the heat.
Beat with hand mixer until barely warm.

Add the egg into the bowl, you may not need all the egg (or you may need more ^^).

Check the pastry by using your finger.

Put in a piping bag with 1 cm tip.
Pipe into 4 cm round .
Cut the cookie crumb top and place on top.
Put the baking sheet into the oven reduce the temperature into 200C
Bake for 20 minutes.
Reduce the temperature to 160C and bake for 20 minutes more.
Let the choux pastry cool on a wire rack before filling it.

Whip the whipping cream with icing sugar until firm peaks formed.

Cut the top of the choux pastry out.
Pipe the pastry cream into the choux pastry.
Pipe the sweetened whipped cream over the pastry cream and place the top of choux pastry back.
Refrigerate for 1-2 hours before serving.