02 Jan Choux Buns with Pandan Filling
Adding a little malaysian twist to one of my favourite christmas treats!
Choux Buns with Pandan Filling
Course: DessertCuisine: WesternDifficulty: MediumServings
4
servingsPrep time
35
minutesCooking time
15
minutesIngredients
- Pate a choux
125 ml (1/2 cup) water
60 g (¼ cup) butter of choice
1 tbsp caster sugar
75 g (1/2 cup) cake flour
2 sustainably farmed eggs
- Pandan Filling
500 ml (2 cups) milk
1/2 tsp vanilla extract
4 sustainably farmed egg yolks
30 g ( 2 tbsp) caster sugar
30 g (1/4 cups) cornflour
1 tbsp pandan emulco
Icing sugar
Directions
- Choux
- Heat water, butter and sugar. Off the heat add in the flour all at once and mix over a low heat till a soft dough is formed and dries.
- Leave the dough to cool down a little. Mix in beaten eggs until you get a ribbony batter.
- Pour into a piping bag and pipe desired choux sizes on a lined tray.
- Bake in an oven preheated at 180C for 20 mins.
- Open the oven door to release a little steam and bake further for another 10 mins.
- Leave to cool.
- Filling
- Heat milk with vanilla and pandan emulco.
- In a bowl mix cornflour, egg yolks and caster sugar. Pour in warmed milk while whisking and return to the pot to cook till it thickens.
- Choux Bun with Pandan Filling
- Split cooled choux into two, pipe filling leaving a hole in the center.
- Fill the center with pandan filling.
- Sprinkle with icing sugar.
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