Choux cream Muffins

 You can shape or cook choux pastry in many ways, it's a very versatile pastry that you can play with it.

This time, by piping it in lightly buttered pans, you will get a different shape of choux, with a lot of space to fill it with a delicious thing.
I filled my choux pastry with sweet and lightly tangy white chocolate strawberry cream, that's very easy to make ^^. Because of the white chocolate, the filling is not too soft (and it can stay at room temperature longer too. 
Last month, I just had a chance to try Rich's Gourmet Trio, I rarely use this kind of whipping cream (blended whipping cream). So I use it in this recipe as it can be used with fruit puree without splitting.
The key for making this recipe is the same as other choux pastry, you have to make it dry and hold its shape before removing it from the oven or it will become flat.  For the pans, don't brush it with too much butter, just lightly brush the pan or the choux won't rise. 



Recipe: Choux cream Muffins
สูตรภาษาไทย: ชูครีมมัฟฟิน เอแคลร์

日本語のレシピ：シュークリームマフィン

Youtube: ชูครีมมัฟฟิน เอแคลร์/ Choux cream Muffins/シュークリームマフィン

Choux cream Muffins

Makes 12-13 pieces

Choux pastry
100 g .............................. All-purpose flour
180 ml ............................ Water
80 g ................................ Unsalted butter
........................................ Pinch of Salt
4-5 ................................. Eggs
Filling
6 g .................................. Gelatin leaves
330 g .............................. White chocolate 
30 g ................................ Milk
180 g .............................. Strawberry puree
........................................ Pink food coloring 
380 g .............................. Rich's Gourmet Trio
20 g ................................ Granulated sugar

 I use Rich's Gourmet Trio for this recipe.

Preheat an oven to 220C
Lightly brush muffin pans with butter.

 Sift flour, and set aside.

  Put the water, butter, and salt into a saucepan.
 Place over medium heat and bring to a full boil.

 Pour the flour into the saucepan.
 Stir quickly to combine.

  Place the saucepan over low heat, and stir for 3 minutes.

Remove from the heat and pour into a bowl, beat with a hand mixer.
Let it cool for 10-15 minutes.

Add the egg gradually and beat to combine.

  
Until the dough is elastic, you can pull it with your fingers.

 Pipe into 12-13 muffin pans.

After putting the choux pastry into the oven, lower the heat to 200℃, and bake for 25 minutes
Then lower the heat to 170℃, and bake for 15-20 minutes more until dry.
Let it cool completely on a wire rack.

 Bloom the gelatin leaves in ice-cool water for at least 5 minutes.

Melt the white chocolate by heating it in a microwave  (360W) for 3-4 minutes.
Stir until completely melted.

 Remove the gelatin leaves from the water, and squeeze lightly to remove excess water.
Mix with the milk.
Heat in a microwave  (360W) for 1 minute.

 Heat the strawberry puree in a microwave  (600W) for 1 minute.
Pour the milk and gelatin mixture and warm strawberry puree into the white chocolate bowl.
Stir to combine. 
Put 1-2 drops of food coloring into the bowl, and stir to combine.

 Let it cool completely before using.

 Pour Rich's Gourmet Trio into a bowl with sugar.

 Whip for 5-7 minutes or until soft peaks form.

 Fold in 1/3 of the cream into the strawberry and white chocolate mixture.

 Pour back into Rich's Gourmet Trio bowl.

 Fold to combine.

Fill the choux pastry with filling.

Choux cream Muffins