A few weeks ago, I received Pichet Ong’s amazing and inspiring book The Sweet Spot . It had been on my wishlist for a while but I was trying to get a handle of my ever-growing cookbook collection – which had grown exponentially ever since I started food blogging (I think I buy every book on all my favorite bloggers’ must-have books), I decided it was time to be more practical (yeh, right) and think three times before clicking on the “add to cart” button.
Anyway, I had no buyer’s remorse with this book on Asian-inspired desserts. The pictures are so well composed and infinitely appetizing you can almost taste the sweet offering.
But as with most of my cookbooks, I have not made anything from it yet, I just drool over it night after night swearing that I’ll be making something from it soon.
Then the talented Amrita of La Boulangette announced the theme for Sugar High Friday: Asian-Sweet-Invasion. It was a no-brainer. This event was the perfect opportunity to use my new book and I could not remember the last time I’ve participated in SHF either. But I was presented with a dilemma of which recipe to use because there was a bounty to select from. There were chocolate spring rolls, the chocolate mango cheesecake parfait sounded especially interesting, and I’ve always wanted to make something with tapioca. However, I knew that I wanted to use matcha green tea and found the perfect recipe for it. Cream puffs. And as perfect as that sounded, the Cream Puff deities had something else in mind …
From Pichet Ong’s “The Sweet Spot”
- ½ cup (4 oz/113 g) unsalted butter
- ½ cup (4 oz/113 g) whole milk
- 2 tbs sweetened condensed milk
- ¼ tsp salt
- 1 cup (5 ½ oz/155 g) all purpose flour, sifted
- 5 large eggs
- 1 large egg yolk
- ½ cup plus 2tbs. water
Preheat oven to 400 F (I used convection 375F). Line two baking sheets with parchment paper and set aside.
Put the butter, milk, sweetened condensed milk, ½ cup plus 2 tbs water, and salt in a saucepan and bring to a boil over medium-high heat, stirring occasionally. Add the flour and cook, stirring constantly with a heatproof spatula, scraping the bottom of the pan and folding the dough over and over, until it is smooth and just starts to stick to the bottom of the saucepan, about 7 minutes.
Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Mix the dough on medium speed for 1 minute to allow the steam to escape and the dough to cool slightly. With the machine running, add 4 eggs and the yolk one at a time, mixing until well incorporated, about 2 minutes. Turn the mixer speed to high and mix for 10 seconds.
Transfer the dough to pastry bag fitted with a ½-inch diameter plain piping tip. Pipe out 1-inch-wide 1-inch-tall rounds 2 inches apart onto the prepared baking sheets; try to form a peak at the top of each. Lightly beat the remaining egg and brush on the tops of the puffs.
Bake for 10 (convection 5 min) minutes, and then lower the temperature to 350F (convection 325F)and bake until the puffs are risen and golden brown, about 20 (convection 15 min.) more minutes. Resist the temptation to peek in at the puffs as they bake or they may fall. Remove from the oven and cool completely on the pans set on a rack.
When ready to serve, cut the puffs horizontally in half. Spoon or pipe 2 tbs. of the matcha cream onto the bottom half of each puff, sandwich with the tops and serve immediately.
Green Tea Cream
- 1-cup (8 oz/227g) heavy cream
- 1/8-cup (1 oz/28 g) whole milk
- 1 tbs vanilla extract
- 1/8-cup (12 g) matcha (green tea powder)
- 1/3-cup (2.25 oz/63 g) sugar
- 1 tbs fresh lemon juice
Put all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until medium-soft-peaks form. (When you lift the whisk from the bowl, a peak will form and the tip will fall back down.) Refrigerate until ready to use.
I have made Choux Pastry a couple of times before – maybe that explains my cursory skimming of the instructions. It was only when I was typing them out for this post that I realized that I freaking missed an entire half-cup of water! All I saw was the 2 tbs. of water. The original recipe did not have the water as an ingredient but I have included it here so you, my dear readers, will be alerted that it is part of the recipe. My mind quickly flashbacked to the bafflement I felt when I noticed that my mixture was drier than expected. The crust was all cracked too, but I thought that was because I used convection and my oven was too hot. The puffs did not rise that much. The water was necessary to produce more steam for leavening as well as gluten-formation thereby explaining why the crust was almost like a piecrust in texture. Now you know what happens when you forget the water in your pate a choux. But I want to reiterate that the cream puff was really tasty, I think the sweetened condensed milk adds a nuance of sweetness that is very palatable.
I was a little disappointed in my green tea cream. It had a strange aftertaste. I do have a confession to make though, I forgot to measure my lemon juice and dumped the whole amount in and definitely added about double than what was required. Yikes. My only excuse was it was 8 am on a Sunday morning and clearly had not have enough caffeine in my system yet.
Anyway, my mistakes aside, I do want to try this cream puff recipe again with a light pastry cream mixed with some diced fruit like strawberry or mango.