Friday, November 26, 2021

Choux Pastries Christmas Theme


Wanna make something christmassy and decided to make some meringue christmas tree as topper for my choux. Been a while I had some choux and since my thermomix can help me with it, so why not?


It very easy to fix up the choux pastry with my thermomix and I am so glad that my choux puff up nicely in my ninjafoodi. 🀞🏻🀞🏻 Well done to my πŸ₯·


So nicely puff up right!!! Love it. I rem doing stove top training my arm muscles and it is not 100% success rate! Woohoooo! So excited!


If you are lazy, whipped cream and sprinkles does the job too! I tried piping a christmas hat, christmas tree and a round wreath. Doesnt seems that alike but the whole deco makes the choux so pretty! 


All packed and ready to share fats with my neighbours! A nice gifts for your frens too.!!


Choux pastry (recipe from cookidoo)
*Pipe into bigger base and cut into halves

  • 150 g water 
  • 80 g butter, unsalted, cut in pieces
  • 1 pinch salt 
  • 2 tsp sugar (10 g)
  • 120 g plain flour 
  • 3 medium eggs

  • Place water, butter, salt and sugar in mixing bowl and bring to a boil.
  • Add flour and mix into a thick consistency.  Remove and set aside to cool for 10 minutes.
  • Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
  • Once mixture is cooled, add eggs one at a time and ensure it it nicely mixed in
  • Transfer pastry mixture to a piping bag and pipe into balls leaving 5 cm space between each. 
  • Bake for 15 minutes (180 deg) or until golden brown. 
  • Once all batches are done, i put back to the hot ninjafoodi to cool and dry while leaving the lid ajar
  • Remove tray from oven and allow choux pastries to cool completely before serving or filling as desired
**note: I am using ninjafoodi similar to airfryer so i cut baking time and temp
**For oven pls bake at 200deg x20-25mins and let it cool with door ajar for 10mins
*omit vanilla and uses pandan gel instead
  • 100 g icing sugar 
  • 2 egg whites 
  • 1 tsp lemon juice 
  • 1 pinch salt 
  • 1 tsp pandan gel
  • pure icing sugar, for dusting

  • Double boil egg whites, lemon juice and salt into mixing bowl and whip til soft peaks
  • Then remove and continue to whip while lowly adding sugar 
  • Add pandan gel and mix until colour is mixed through evenly. 
  • Transfer into a piping bag fitted with a star nozzle (10 mm).
  • To assemble, cut cooled choux puffs into halves horizontally. Pipe Swiss meringue generously over bases, top with a meringue christmas tree and dust with icing sugar before serving immediately.

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