Food & Drink Magazine

Hojicha Cream Puffs

By Cathysjoy
Hojicha Cream Puffs
Choux Pastry 


Craquelin 35g unsalted butter, softened 20g fine sugar 30g Blue Jacket Plain Flour5g Hojicha powder
Choux  50g unsalted butter 100g water 2 eggs 65g Blue Jacket Bread Flour5g Hojicha powder FillingDairy whip cream + Strawberry Fruttose pie filling Method: 1. Craquelin: whisk butter & sugar till combined. Add in flour & hojicha powder. Knead to form a soft dough. Roll out the dough & freeze in fridge for later use  
2. Put butter & water in a saucepan. Bring to boil over medium heat 3. Add in flour & Hojicha powder. Use a spatula to stir until combined. Remove from heat 4. Transfer the dough to electric mixer. Whisk on low speed & add eggs slowly. Whisk till batter becomes a thick paste 5. Pipe batter onto silpat mat & top with a piece of cut-out craquelin 6. Bake in a preheated oven @190C for 10mins, then 180C for 25mins7. Pipe filling & decorate as desired after the puffs were cooled

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