habbi sweets

Pâte à Choux

(French Choux Pastry Recipe)

📋 Ingredients

• Water 100g
• Milk 100g
• Butter 100g
• Salt 2g
• Sugar 4g
• Flour (T55) 200g
• Whole eggs 200g

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👩‍🍳 Instructions

1. In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat.
2. Reduce the heat and add the sifted flour all at once. Stir vigorously for 1–2 minutes until a dough ball forms and a thin film appears on the pan.
3. Transfer the dough to a bowl and let it cool for 2–3 minutes.
4. Add the eggs in 2–3 additions, mixing well after each. The dough should flow slowly from a spatula in a thick ribbon.

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🧁 Piping & Baking

5. Pipe the dough onto a baking tray lined with parchment paper in rounds about 3.5–4cm wide.
6. Leave at least 5cm space between each mound to allow for expansion during baking.
7. If the tops are pointy, dab them gently with a wet finger for a smooth finish.
8. Bake at 180°C (356°F) for 25–30 minutes.
   Avoid opening the oven door during baking to prevent collapse.
9. Once golden and hollow inside, remove from the oven and cool completely before filling.

Crème Pâtissière

(Vanilla Pastry Cream)

📋 Ingredients

• Egg yolks – 200g
• Sugar A – 100g
• Cornstarch – 45g
• Milk – 500g
• Sugar B – 100g
• Vanilla bean – 1 pod
• Butter – 60g

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👩‍🍳 Instructions

1. In a mixing bowl, whisk together egg yolks and sugar A until pale and creamy.
2. Add cornstarch and mix until smooth and lump-free.
3. In a saucepan, combine milk, sugar B, and the scraped seeds + pod of one vanilla bean. Heat until just before boiling.
4. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
5. Pour everything back into the saucepan and cook over medium-low heat, stirring constantly, until thickened and bubbling.
6. Remove from heat and stir in butter until fully melted and smooth.
7. Transfer to a shallow container, press plastic wrap directly onto the surface, and let it cool completely before using.