Gargantua ふんわり Choux

Second try

Fail.... Choux did not rise ---> I think i am just going to return to using butter since it tastes better anyway

Recipe made used of vegetable oil and baking powder instead of butter to get a fluff and soft choux.

Result:

- choux a bit too overbaked ( reduce time to 23min)

- Doesn't have a nice buttery flavor ( smells like fried choux)

Coffee choux

- coffee coating contains coffee powder not fully dissolved

- coffee cream to bitter

Choco choux

- choco coating made by melting choco and adding vegetable oil ( melt choco in cream for better taste)

-choco cream- perfect

Plain choux with creme diplomat

Custard creme

- made by beating yolk and sugar to whitish--> add corn starch then milk--> sieve into pan snd start heating at medium heat -->Heat until a lot of thick stuff appear --> remove from heat and use spatula to mix well --> Return to medium flame and use whisk to continuously stir --> When boiled, heat for another 1 min

>> very smooth and soft custard cream

Creme diplamat

1. Beat heavy cream to 60%

2. add into custard cream