choux a la rose
(make in advance)
1 vanilla bean
1 2/3 cups (400ml) whole milk
4 egg yolks
1/2 cup - 1 tbsp (80g) granulated sugar
1/4 cup (30g) cornstarch
2 tbsp (25g) butter
with a sharp knife slice the vanilla bean in half and remove the seeds add to the saucepan with the milk and bring to a simmer then remove from heat and put the lid on and leave to infuse for 15 minutes
then in a large bowl whisk the egg yokes and sugar until slightly pale, then add the corn starch. remove the vanilla pod from the pan and reheat the milk, then pour a third of the hot milk mixture on to the egg mixture to temper the yokes and whisk together and then pour back into the pan with the rest of the milk mixture. put back onto the heat while stirring with a whisk making sure to scrape down the sides of the pan until thick. remove from heat and put into a clean bowl and allow to cool for 10 minutes so that its still hot but not boiling and add the butter while stirring. cover bowl with plastic wrap, and put in the fridge.
for the choux pastry
1 cup - 1/2 tbsp (120g) cake flour
1/2 cup -1 tbsp (100ml) whole milk
1/2 cup -m1 tbsp (100ml) water
1 tbsp (10g) granulated sugar
1 pinch of salt
5 1/2 tbsp (80g) butter
first in a bowl sift the flour and set aside.
in a saucepan bring milk, water, sugar, salt and butter to the boil. then remove the pan from the heat and stir the flour in to the hot liquid, mix it vigorously for one minute (it will turn really stiff so be prepared for a work out) then return to the heat and continue to stir for 1 minute this release any moisture the consistency should pull away from the pan and be dough like. transfer this in to a heavy bowl and allow to cool. then add one egg at a time carefully incorporating each into the batter.
when it is homogeneous, put into a piping bag and pipe small mounds on to grease proof paper lineds trays.
place in the oven a bake for 8-10 mins, when they have started to puff up open the door very slightly about 1/8 inch and allow steam to escape bake the choux for approx 30 mins with the door slightly ajar, you can use the handle of a wooden soon to wedge the door open. once golden remove from the oven and cool on a wire wrack.
for the rose pastry cream, take the pastry cream from the fridge and whisk it to remove any lumps, and make it smooth and add
1 tbsp rose water
2 tbsp rose syrup
and 3 drops rose essential oil
and whisk together.
poke wholes into the bottoms of the cream puffs and put the rose cream in to a piping bag and pipe the cream into each one.
to make the rose fondant
30z (80g) white chocolate
4oz (120g) white pouring fondant
5 tbsp rose syrup
4 drops of essential oil
a few drops of red colouring
melt the white chocolate in a heat proof bowl set over a pan of gently simmering water or in the microwave at medium power. in a saucepan gently warm the pouring fondant with the rose syrup and essential oil, add the white chocolate and a few drops of food colouring. stir it until smooth and drip on to the tops of the cream puff and then leave to set. decorate with raspberry or edible rose.
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