Cardamom Choux Pastry
15 minutes + 15 minutes cooling time in oven
- 1½ cups (180 g) bread flour
- 4 tsp (8 g) ground cardamom, preferably freshly ground
- 1 cup (250 ml) water
- ½ cup (113 g) butter
- 2 tbsp (28 g) Redpath® Golden Yellow Sugar, packed
- 2 tbsp (25 g) Redpath® Granulated Sugar
- 1 tsp (6 g) salt
- 4 eggs
- 1 egg white
- Redpath® Icing Sugar
Preheat oven to 425°F (218°C). Line 2 baking sheets with parchment paper.
In a bowl, whisk together the bread flour and ground cardamom until thoroughly mixed. Set aside.
In a medium heavy-bottomed pot, combine water, butter, the Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, and salt over medium-high heat. Boil, stirring to dissolve sugars.
Reduce heat to medium-low. Add in all of the flour mixture and stir quickly with a heat-proof spatula or wooden spoon. The flour should eventually absorb the liquid, pull away from the sides of the pot, form a ball, and leave a thin film on the bottom and sides of the pot; about 2 minutes.
Remove pot from heat.
Stir vigorously to cool down the dough. It should be approximately 125°F (52°C) or cooler before adding any of the eggs. This will prevent the eggs from cooking.
In a large measuring cup, whisk together the eggs and egg white.
Once the dough has cooled down, add the egg mixture 1/4 cup (60 ml) at a time, mixing well after each addition. The egg mixture should be fully incorporated into the dough, and the dough should be smooth before adding any additional egg. You may or may not use all of the egg mixture. The finished product should be shiny and stiff enough to pipe rounds.
Transfer the pastry into a piping bag fitted with a ½-inch plain piping tip. Pipe 1½ inch rounds about 1 or 2 inches apart from each other.
Place into the preheated oven and bake for 15 minutes. Reduce oven temperature to 375°F (190°C) and bake for 10 to 15 minutes or until puffed and deep golden brown in colour. Remove pans from oven and with a skewer or a paring knife, poke a small hole in the bottom of each choux puff to release any remaining steam. Place pans back into the oven and turn off heat, let cool for 15 minutes in the oven.
Remove pans from the oven and cool choux pastry completely.
With a sharp serrated knife, cut the tops off from each puff. Fill with desired filling. Place the tops back onto the filled cream puff. Dust lightly with Redpath® Icing Sugar if desired. Serve immediately.
*You can quickly cool down the dough by placing it into the bowl of a stand mixer and beating it with the paddle attachment on slow speed after removing the pot from the heat. The dough is ready for the eggs when you place a hand onto the side of the mixing bowl and it’s cool enough to hold your hand there without pulling away.
* To prevent the parchment paper from lifting while piping the rounds, place a small amount of the pâte à choux (the pastry dough) into each corner of the baking sheet and lightly press down each corner to keep the paper secure.
*If after piping, the mounds have “tips” or “peaks”, gently press each “tip” down with a wet finger.
*During baking of the choux pastry, do not open the oven door. Any draft or sudden lowering of the temperature in the oven will deflate the choux.
*Fill only as many as needed as filled choux pastry will get soggy over time.