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.
This cake is sweet, and rather sticky. The center column of the cake was more tender and had smaller air pockets than the sides! It’s almost as if there were 2 different cake batters (Isn’t that an idea).
Genoise is a basic cake, it is a little dry and sturdy enough to be soaked with flavored syrups. Genoise recipes generally share these basic steps – Eggs and sugar whisked over a bain-marie until lukewarm and the sugar dissolved, then whipped to a pale fluffy foam. Flour is folded in, followed by melted butter, and baked at about 175C until it pulls away from the sides of the tin.
This is really tasty! The cake, flavored with matcha, is rolled up with red bean cream. There are versions that use adzuki straight up, or cut with a little yoghurt, but the red bean fresh cream combination is so delightful cold from the fridge, and the drier genoise pairs well with the extra moisture of this filling. It’s light on the tongue and packed with flavor, plus a little texture from the red bean bits. Too easy to wolf down 3 and still want more, I say. Dangerous…