Recipe: Jiamin's Vanilla Choux Pastry

A nice surprise from Jiamin, one of our Vanilla Bean Giveaway winners! Here is her Vanilla Bean Choux Pastry recipe.

Ingredients:
315ml Water
Pinch of Salt and Sugar
125gm Butter
150gm Flour (sieved onto a sheet of baking paper)
5 Eggs (beaten)

Method:
Have all equipment and ingredients measured and ready.
1. Bring water, sugar, salt and butter to boil in a saucepan using moderately high heat. Remove from the heat.
2. Add flour all at once and quickly mix-in with a wooden spoon.
3. Return the saucepan to a moderate heat and stir continuously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from the heat and allow to cool a little. It should be still very warm but not too hot to touch.
(Otherwise when the eggs are added in, it will be cooked like scrambled eggs. Also make sure it’s not too cold, or it will turn runny.)
5. Gradually add the beaten eggs, a little at a time, and mix until all the eggs are absorbed. Once all the eggs have been absorbed, the paste is ready to use. The paste should be sticky and of dropping consistency.
6. Pipe out to your desired size (this recipe makes about 60 mini choux pastry).
7. Bake in pre-heated oven at 210°C for about 15mins; when the pastry rises, increase the temperature to 170°C and bake for another 10-12min.
8. When the pastry is cool, pipe the cream into it. If you like, you may sprinkle some icing sugar or even drizzle some good chocolate sauce on top of the choux pastry before serving.