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Marshall Cavendish International - Shing Tan Phay

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130 pages

English

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Description

Light, airy and crisp, cream puffs or profiteroles are a favourite the world over. Typically filled with chilled vanilla pastry cream, they make a delicious treat for any occasion. And with some know-how and lots of creativity, creative baker Tan Phay Shing has taken the golden puffs to new heights. In this book, she shares her recipes and techniques to making choux pastry, and shows how you can pipe, decorate and assemble the choux to create different designs to suit any occasion. Complete with printable templates, illustrated step-by-step instructions and video links, Creative Baking: Deco Choux Pastries will enable you to start creating these irresistible treats in no time! new heights.

Sujets

Cakes

Cake

Cooking

Cake (gâteau)

Informations

Publié par	Marshall Cavendish International
Date de parution	27 mai 2019
Nombre de lectures	0
EAN13	9789814841726
Langue	English
Poids de l'ouvrage	3 Mo

Informations légales : prix de location à la page 0,0700€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Editor: Lydia Leong Designer: Benson Tan All photos by Hongde Photography except step-by-step photos by Tan Phay Shing
Copyright 2019 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International

All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The parties make no representation or warranties with respect to the contents of this book and are not responsible for the outcome of any recipe in this book. While the parties have reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The parties shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation, 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd, 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Name(s): Tan, Phay Shing. Title: Deco choux pastries / Tan Phay Shing. Description: Singapore : Marshall Cavendish Cuisine, [2019] | Series: Creative baking. Identifier(s): OCN 1096301823 | eISBN 978 981 4841 72 6 Subject(s): LCSH: Pastry. | LCGFT: Cookbooks. Classification: DDC 641.865--dc23
Printed in Singapore
Dedication
To my husband Jianlong, our children, Mun Yew and Mun Zhong, and my mum and dad
Contents
Acknowledgements 7
Introduction 9
Basic Tools Equipment 11
Basic Ingredients 13
Basic Choux Pastry 16
Basic Craquelin 20
Storing Choux Pastry 22
Filling Choux Pastry Cases 23
Choux Pastry Fillings 24
Basic Royal Icing 33
Frequently Asked Questions 34
Basic Choux
Baby Chick Choux 38
Calico Cat Choux 40
Iced Gem Choux 42
Dinosaur Choux 44
Bunny Choux 46
Durian Choux 48
Cacti Choux 50
Hamster Choux 52
Lettering Choux 54
Chocolate-coated Choux
Rainbow Eclairs 58
Bear Choux 60
Koala Choux 62
Snowman Choux 64
Unicorn Choux 66
Craquelin-coated Choux
Rainbow Croquembouche 72
Earth Choux 74
Star Choux 76
Heart Choux 78
Octopus Choux 80

Assembled Choux
Strawberry Choux 84
Mushroom Choux 86
Penguin Choux 88
Owl Choux 90
Reindeer Choux 92
Sheep Choux 94
Christmas Tree Choux 96
Panda-in-Car Choux 98
Chicks-in-Nest Choux 102
Woodland Creatures Choux 106
Beehive Choux 110
Design Templates 114
Weights Measures 128

Acknowledgements

First and foremost, I would like to thank God for providing me with the inspiration and energy to bake while taking care of my children, cooking for the family and doing the housework.
I am immensely thankful for the support my husband gives me, whether as my guinea pig for taste testing, giving his brutally honest feedback and encouragement, or providing the kitchen equipment I need.
I am thankful that my children are excellent at telling me what looks cute or not, and encouraging me when I encounter failed or difficult bakes.
I am also grateful to my parents for their support and for providing practical help, such as looking after my children when I need to focus on baking or take a much-needed break.
I would also like to thank:
Susanne, my friend and baking partner, for her friendship and encouragement as we walk together in this creative baking journey.
Serene and Christina, for providing encouragement, ideas and valuable feedback for my bakes.
Helen and Nancy, for sharing their experiences and providing valuable information on choux pastries as I did my research on the recipes.
Lydia, my editor, for giving me this opportunity to do this book, for her endless patience and support, and for being so accommodating. I could not have asked for a better editor.
Benson, the designer, and Hongde, the photographer, for their professionalism and creativity in making the photography sessions fun and enjoyable, and for making my bakes look so beautiful!
7

Introduction

Those who follow my baking journey on my blog, LovingCreations4U, will know that I love to bake and create new designs using traditional pastries. I tried working with choux pastry about 5 years ago and fell in love with the combination of flavours and textures that only homemade, freshly baked choux pastries can achieve - crisp and buttery pastry cases filled with rich, cold and creamy pastry cream. I was drawn to the fact that choux pastries needed only a few basic ingredients, did not require sophisticated kitchen gadgets, yet were easy to make and had huge potential for creative expression. The fact that choux pastries make use of steam power as the only raising agent, without the need for chemical raising agents fascinated me too! I made a choo-choo train choux pastry with apple pie filling and pastry cream for my husband for Father s Day that year and we all really enjoyed the treat! However, my other projects with chiffon cakes and macarons took centre stage after that initial exploration and I didn t work on choux pastries until I made a deliberate effort to do so in the past year, and I m glad I did!
Choux pastry takes many forms and you may be familiar with cream puffs, profiteroles and eclairs (and perhaps also goug re, Paris-Brest and chouquettes). You may also have seen some cute animal choux au craquelin creations sold at specialty caf s. But beyond these, there is a wide variety of cute and colourful creations that you can make out of choux pastry and I ll share them with you in this book!
From the basic choux pastry batter, you ll be able to create chocolate-coated pastry cases as well as craquelin (or cookie dough) covered pastry. I have also included both sweet and savoury entries for fillings so you can make lovely savoury creations too! Feel free to explore other filling flavours and create your own. Although good temperature control is required for making deco choux pastries, it is not as challenging as chiffon cakes and macarons. Even my friend who seldom bakes made perfect choux pastry on her first try! So, if you enjoy baking and making cute creations, this book is for you.
Happy baking!
Phay Shing
9

Basic Tools Equipment

Saucepan
The only criterion for the saucepan is that it needs to be at least 5 cm deep to hold the liquid. It does not matter whether it is non-stick or not.
Spatula
I use a silicone spatula with a firm handle to mix the batter. You may also use a wooden spoon. Some bakers prefer to use a stand mixer with a dough hook or paddle attachment to incorporate the eggs into the batter. This is not necessary but can be helpful when working with large batches of batter.
Mixing Bowl
Choose a heatproof mixing bowl that is large enough for incorporating the eggs into the batter.
Sieve
It is best to sift the flour before it is added into the liquid and fat mixture to remove any lumps in the flour, and ensure a smooth batter.
Piping Bags
Reusable piping bags are fine, but I prefer using disposable piping bags as the pastry batter is very sticky and can be difficult to wash off. Choose good quality bags that won t split from the pressure exerted on it during piping.
Piping Tips
I prefer using open star tips when making pastry cases as the ridges created on the piped batter helps to control the cracking on the surface during baking. You can use round piping tips if you do not want the pastry cases to have these ridge marks, but there will be random cracks on the surface. When cookie dough is used to cover the top of the pastry case, it does not matter what type of piping tip is used as the cookie dough layer helps the pastry to rise evenly.
Baking Trays
Use good quality baking trays that will not warp even when baked at 200 C.
11
Paper Templates
Paper templates ensure consistency in the designs. The template can be removed before baking to prevent the paper from browning during baking.
Baking Paper and Silicone/Perforated Mat
Lining the baking tray with baking paper or a silicone mat during baking will ensure that the baked pastry cases can be removed easily after baking. Both work well although baking paper may crease a little during baking. It may be helpful to use perforated mats for baking large choux cases such as eclairs or Paris-Brest to ensure that the base of the pastry case is flat after baking.
Digital Weighing Scale
Ingredients measured by weight will produce more consistent results compared to cup measurements. Choose a scale that can measure in 1-g increments.
Oven Thermometer
This is necessary to ensure that the oven temperature is controlled and consistent between batches.
Serrated Knife and Fruit Knife
A small serrated knife or fruit knife is useful for slicing or cutting holes in the baked pastry cases for adding the filling. A knife can also be useful for cutting the cookie dough if you do not have the appropriate cookie cutter.
Zester or Grater
The zester/grater is a very handy tool to use when it comes to assembling deco choux pastries. It is used to shave or file