Petite choux’s are super cute and delicious to eat. However adding a sable ontop to give you a crunchy crispy top, with something really tasty and exciting piped inside! And youve got an entirely different desert!
Here’s how you make it!
- 125g Water
- 125g Milk
- 112g Unsalted Butter
- 5g Salt
- 238g Flour
- 250 – 275g Eggs (approx 5)
- 100g Brown Sugar
- 100g Plain Flour
- 85g Unsalted Butter
- Pink Colouring as required
Rose Vanilla Pastry Cream
- 3 Egg yolks
- 3 cups milk
- 1/2 cup sugar
- 1/3 cup cornstartch
- 1/4 tsp salt
- 3/4 tsp vanilla
- 8 g Rose water (you can use Rose paste as well)
- 300g Whipping cream (double cream)
- Mix all the ingredients together to create a dough, ensuring that you do not over mix. Cover and place in the fridge until required.
- Roll the dough out to 3mm thick and cut 4cm discs to place on top of the choux pastry.
- Store the discs in the freezer before placing on top of the choux pastry.
- Bring the water, milk, butter and salt to a boil over a medium heat stirring occasionally.
- Remove from the heat and add the flour, mixing thoroughly to avoid any lumps being formed. Once a smooth paste has been achieved place over a low heat while stirring to dry the mixture out. It must reach the stage where it stops sticking to the sides of the saucepan and the spatula.
- Slowly add the eggs to reach the desired consistency (when picked up with a dessert spoon the mixture should slowly slide off it).
- Pipe 3.5cm choux puffs onto a baking sheet (which has been lined on your baking trays).
- After piping, cover the choux pastry with the prepared sable then bake at 130C for 15 minutes. Increase the temperature in the oven to 170C until the choux puffs are golden brown (this is another 20-25 min, just keep an eye on your choux puffs so they dont brown too much!).
- Then dry out the choux by opening the door of the oven, with the oven still on.
Rose Vanilla Pastry Cream
- Beat egg yolks in medium bowl, gradually stir in milk and rose water until blended.
- Mix sugar, cornstarch and salt in a large saucepan. Gradually stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
- Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. Boil and stir 1 minute. Remove from heat immediately.
- Cool quickly (I usually pour the mixture into another saucepan for a quick cool) Stir occasionally and gently for a few minutes. Stir in the vanilla. Press piece of plastic wrap onto surface of pastry cream to prevent a “skin” from forming. Refridgerate until thoroughly chilled, at least 1 hour.
- While your rose cream in cooling down, whip up the double cream until it forms soft peaks.
- Then take your chilled pastry cream and fold in, gently, the whipped cream.
- Pour your rose & vanilla pastry cream into a piping bag with a round tip (I used the wilton no.10 nozzle, you can use different sizes, depending on your puff size).
- Then take your choux puffs and at the botton in the center press gently with your nozzle to push through a hole and fill the puff until a little of the cream pops out at the crease you created.
- And voila! Your Sable Choux’s are ready to be devoured!