Choux Pastry(basic recipe adapted & modify slightly from Carol Hu)
Ingredients:Craquelin30g butter, softened30g coconut sugar38g Blue Jacket Plain Flour*whisk butter & sugar till combined. Add in sifted flour & knead till a soft dough is formed. Roll out the dough & chill in fridge for later use. Choux 50g butter100g water2 eggs70g Blue Jacket Bread Flour
Fillings500g dairy whip cream2 Tbsp sugar2 Tbsp cocoa powder
Method:1. Put butter & water in a saucepan & bring to boil over medium heat.2. Remove from heat & add all of the sifted flours. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.4. Pipe batter onto silpat mat & top with a small piece of craquelin.5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.6. Pipe desired fillings after the puffs were cooled.
