Happy Children's Day

Every day is Children’s Day if you let your child be free and enjoy the (short) childhood.  If you think it’s tough being an adult, it’s worst for a child.

They have to do as what adults told them to do – study, tuition, enrichment.  I am learning as a parent.  To give my kids a balanced life, let them roam free but watch them closely.  I’m sure you have heard many times “children learn through play”. 

Parents are all relieved that PSLE is over.  I will join them… in 6 six years’ time.  Now, let’s celebrate each day with your children and make each moment count.

Choux pastry is what you used to make cream puff, éclairs and profiteroles.  Fill it with pure Durian pulp, whipping cream, custard or with a savoury filling like tuna, shredded ham, bacon or eggs mayo.

My son love this and it is something you can do together with your kids, let them try scooping the dough on the baking tray and create different shapes.

Ingredients

90gm Butter (cut into pieces)

125ml Water

125ml Fresh milk

250g Plain flour

4 Eggs

Method

1.       Combine water, milk and butter in a saucepan and place over medium heat.  Once butter has melted, bring it to a boil.

2.       When liquid is boiling fast, pour in all the flour at one go and stir with a wooden spoon vigorously.

3.       Mix until you have ball of paste that does not stick to the sides of the saucepan.  Remove from heat.

4.       Transfer the paste to a mixer with paddle attachment.  Allow the paste to cool slightly before adding the eggs.

5.       Beat eggs together and add to the paste a little at a time, beating after each addition until thoroughly incorporated.  The mixture will be smooth and shiny and should fall reluctantly from a spoon when given a sharp jerk.

6.       Pipe or spoon mixture on a tray line with parchment paper.   Bake at 200 degree C for 10 minutes and reduce heat to 180 degree C for another 15 minutes.

7.       Once the Choux pastry is baked, lift it off the tray and make a small slit at the side to let the steam escape.  Cool it on a wire rack.

Tips

The airiness in Choux is the result of a high water content which turns into steam during baking, forcing the pastry shell outwards and giving it volume.

If your filling has a lot of moisture, fill the choux at the last minute to avoid soggy pastry.

Choux pastry can be frozen.  Once it is cooked, pop the unfilled shell into the freezer until hard.  Then place in a suitable container and keep them frozen.  It can be crisped up in a hot oven for a few minutes.