Today is my 2nd last day of 14 days Kiwi challenge. I'm making French Choux Pastry - Kiwi cream puff. Instead of stuffing with a traditional cream filling, I've matched these versatile and tender pastry puffs with pure custard cream and a little bit sourish green kiwi cut. Indeed, the freshness of the kiwi fruits complement the sweetness of the pure vanilla custard cream.
These cream puffs attempt to capture the essence of the kiwi fruit and serve them in a way that is more commensurate with our modern palates: add some custard cream and sugar and stuff them in a light and buttery pastry. Need I say more? See how my foodie who enjoyed this Kiwi cream puff.
I love to see how my choux pastry bake in the oven, transfrom from batter into big fluffy puff.
Hot from oven
Here is my Hankerie's recipe on this Kiwi Cream Puff
Ingredients
Choux Pastry
- 1/2 cup flour
- 2/3 cup water
- 1 tsp vanilla extract
- 1/4 cup butter
- 1/8 tsp salt
- 2 eggs, beaten
Cream Filling & Topping
- 1 cup custard cream with vanilla seed
- 1 Zespri green kiwi
- Optional icing sugar
Method
- Preheat oven to 180C. Sift flour and salt into a bowl. Place water and butter in a saucepan and heat until melted. Next, raise heat until the mixture boils and them remove from heat. Add the flour and beat quickly until you have cohesive mixture (be sure not to overbeat or the mixture will become oily). Leave the mixture to cool slightly.
- Slowly add the beaten eggs a little bit at a time until the mixture is thick and shiny (you probably won’t need all of the egg). Place in a pastry bag.
- Dampen two parchment lined baking sheets with cold water. Pipe ping-pong ball sized onto the paper put some almond as toppings and bake immediately until choux is lightly browned (about 15-25 minutes). Set aside to cool.
- Spoon custard cream into a pastry bag.
- Punch a hole in the choux or cut into half and fill choux with cream using pastry bag. Garnish with green kiwi cut and dust with icing sugar; serve and enjoy!
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