Mad About Kaya
Head pastry chef of Two Bakers Erica Yap gives new life to traditional kaya
Kaya Choux Puffs
Serves 4 EASY
A classic with a light creamy kaya twist, this makes for a lovely tea-time treat.
80ml full cream milk
80g unsalted butter
3g caster sugar
1g vanilla bean paste
80g all-purpose flour
120g eggs (about 2 to 3 eggs, measured
after cracking the shells)
Desiccated coconut, as needed
For the kaya cream
5g corn flour
50g whipping cream 50g Fong Yit kaya
1. Preheat oven to 180ºC.
2. Combine milk, water, butter, salt, caster sugar and vanilla bean paste in a saucepan and bring to the boil. Add the flour and stir vigorously with a spatula until the batter pulls away from the sides.
3. In an electric mixer with a paddle attachment, mix dough for about 2 mins until it cools to lukewarm. Add eggs into the mixer, a little at a time, mixing well each time. Each time you add the eggs, check to see if the batter is smooth—scoop up some batter to see if it drips in a triangular shape. If it does, you do not need to use up all the eggs; if not, add the rest in.
4. Transfer the batter into a piping bag. Using a star-shaped tip, pipe the batter to about 5-cm (diameter) on a baking tray. Sprinkle some desiccated coconut on the choux. Bake for 10 mins, then reduce the temperature to 170ºC and bake for another 25 mins.
5. Prepare the kaya cream. Place corn flour, sugar and milk in a saucepan and cook over low heat until the mixture thickens. Allow the mixture to cool before folding in the kaya.
6. In another bowl, whip the cream until soft peaks form. Fold the whipped cream gradually into the cooled mixture. Set aside and chill until ready to use.
7. To assemble, use a star tip nozzle to make a hole at the bottom of each pastry and pipe the kaya cream in with a piping bag.
Kaya Choux Puffs