Made some choux buns with custard cream last night. I was craving for them after i tried the choux buns my boss' daughter made and they were deliciously good! I don't have her recipe so i searched around and found various recipes but none of the pastry cream tasted what i wanted and threw out 2 batches of the cream that tasted more like whipped-cream. Finally i experimented & improvised on the custard cream that i usually use for my bread recipe and on second try, finally came up with what i wanted - close at least. What i like about this pastry cream is it can be piped hot into the choux buns..hahaha..i was rushing for time and didn't want to wait for it to cool completely. So i piped the hot custard into the choux bun pastry and cool the buns for 10-15mins before putting them all in the fridge! :p Next day, the pastry was still soft and taste great with the pastry cream. :D
Choux Buns pastry taken from Chef James Martin of Saturday Kitchen. His choux buns pastry is easy to do and best of all, it tastes great and stay soft even next day. :)) Chef James Martin biography link here.
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