These are supremely puffy. They expand with exuberance and zero sense of decorum. They are also obscenely delicious warm from the oven. Maybe I had plain choux for dinner… Who knows?
I adapted from PH’s genoise recipe this time, leaving out the milk. The cake is softer and more moist than the previous one. It is slightly harder to roll as a result, cracking more easily. It is also slightly sweeter, almost too sweet. I’d add a little salt or cut the sugar next time.
Two things I learnt from this recipe:
- Transferring the choux batter to a piping bag and using that to pipe into another piping bag eliminates air pockets
- Misting the choux with oil before baking will eliminate ripping and create evenly shaped choux
- Cooling the choux dough allows it to be piped neater
In preparation of choux in the near future… Pastry cream, from Lenotre. The use of Nielssen-Massey Vanilla paste transformed the cream from acceptable to unforgettable. The only change I made is an additional step from Pierre Herme’s recipe which adds the butter when the hot cream has cooled to 60C.
First ever whipped cream frosted cake! With droopy stars! Lesson: Whipped cream softens rapidly in sg’s unforgiving heat, so move fast. I could see the stars falling as I photographed them. This cream contains carrageenan, which gives the whipped cream a smoother texture. However, carrageenan-laced cream doesn’t taste as good as pure cream so that’s what I’d use if I’m going for the best flavor.