Ube choux
Ingredients
Metric
Imperial
Fresh choux pastry
- 120ml of water
- 60g of unsalted butter
- 1/2 tsp cane sugar
- 1/4 tsp salt
- 60g of plain flour
- 2 large eggs
Brown sugar craquelin
- 60g of unsalted butter, softened
- 70g of light brown sugar
- 60g of plain flour
Coconut chantilly
- 240ml of heavy cream
- 2 tbsp of icing sugar
- 1/2 tsp vanilla extract
- 2 tbsp of coconut milk powder, or 1 tbsp coconut extract
To finish
- ube halaya, in a piping bag
- ube ice cream
Method
For the craquelin, cream together the butter and sugar. Mix in the flour. Roll between parchment then freeze
- 60g of unsalted butter, softened
- 70g of light brown sugar
- 60g of plain flour
Preheat the oven to 220°C and line a baking sheet with parchment paper
For the choux dough, in a saucepan, combine water, butter, sugar, and salt; bring to a boil. Add flour and stir until a ball forms. Remove from heat and cool slightly
- 120ml of water
- 60g of unsalted butter
- 1/2 tsp cane sugar
- 1/4 tsp salt
- 60g of plain flour
Beat in eggs one at a time. Pipe onto the prepared sheet
Cut the craquelin dough into circles slightly larger than the choux. Place on choux and bake for 10 minutes, reduce heat to 175°C, and continue for 20–25 minutes. Set aside to cool
Whisk the cream to soft peaks. Add sugar, vanilla, and coconut powder. Whisk to stiff peaks. Chill
- 240ml of heavy cream
- 2 tbsp of icing sugar
- 1/2 tsp vanilla extract
- 2 tbsp of coconut milk powder, or 1 tbsp coconut extract
Cut the cooled choux open. Fill with a scoop of ice cream, then pipe over the coconut chantilly. Top with some ube halaya
- ube halaya, in a piping bag
- ube ice cream
Place the top of the choux back, and top with a little more chantilly and ube halaya
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