CHOUX PAS­TRY WITH VANILLA YO­GHURT MOUSSE

Food and Travel (Singapore) - - Eating Well -

Prep 20-25 mins • Bake 20-25 mins • Makes 20 pieces

500g wa­ter 200g un­salted but­ter 2g Equal Sugar Blend 2g salt 300g bread flour 9 eggs

FOR THE VANILLA YO­GHURT MOUSSE

200g plain yo­ghurt 30g Equal Sugar Blend 320g whipped cream 1 Pre­heat oven to 200C. 2 Com­bine wa­ter, but­ter, Equal Sugar Blend and salt in a saucepan. 3 Slowly sift in the flour and mix well. 4 Cook over low heat and stir slowly for 2-3 mins. Re­move from heat and set the mix­ture aside to cool. 5 Whisk eggs in a sep­a­rate bowl. 6 Slowly add the eggs to the mix­ture and mix well with a wooden spoon. 7 Grease the bak­ing tray with oil. Spoon 25-30 tea­spoons of the mix­ture onto tray, about 3cm apart. Al­ter­na­tively, use a pas­try bag fit­ted with a 1.5 cm-di­am­e­ter plain pip­ing noz­zle to pipe the choux buns onto the bak­ing tray. 8 Bake in pre­heated oven for 20-25 mins, or un­til the choux buns are puffed and golden. 9 Pre­pare the vanilla yo­ghurt mousse. Pour in the whip­ping cream into a large bowl and whisk un­til the mix­ture thick­ens and forms soft peaks. Make sure it has the same tex­ture as the yogurt. 10 Add the yo­ghurt and Equal Sugar Blend to the whip­ping cream and mix well. 11 Di­vide the mix­ture into glass cups and place in the fridge to chill for about 1 hr be­fore pip­ing them into choux pas­try.

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