Choux Puffs with a Laager Rooibos Custard Filling

Choux Pastry

Ingredients:

  • 1 cup water
  • ¼ cup butter
  • 2 tsp castor sugar
  • ¼ tsp salt
  • 2/3 cup cake flour
  • 1 egg

Method:

  1. In a heavy base pan, bring the water, butter, salt and sugar to a simmer.
  2. Once the butter is melted, remove from the heat and vigorously add in the flour.
  3. Stir until a ball forms. Return to heat and cook for 1 to 3 minutes.
  4. Transfer to a mixing bowl and allow to cool.
  5. With a hand mixer, mix in the egg until nice and smooth.
  6. Pipe dough onto a baking tray lined with baking paper.
  7. Bake for 30 to 40 minutes at 180°C until golden brown. During the last 5 to 10 minutes, prick each shell with a skewer and let them dry out in the oven while baking.
  8. Remove from oven, leave to cool completely.

Laager Rooibos Crème Patisserie

Ingredients:

  • 4 egg yolks
  • 60g castor sugar
  • 25g plain flour
  • 2 tsp cornflour
  • 280ml milk
  • 4 Laager Rooibos teabags

Method:

  1. Beat egg yolks and sugar for a few minutes until pale and lightly thickened.
  2. Whisk in the flours.
  3. Heat the milk in saucepan with the teabags, bring to the boil. Remove the teabags.
  4. Whisk the milk into the egg mix.
  5. Put the whole mixture back into the saucepan, stirring consistently until thick and boiling.
  6. Take the pan off the heat and cover with a plastic wrap to prevent skin from forming.
  7. Pipe into the choux puffs. Enjoy!

Tips and ideas

  • Set up the choux puffs in the shape of a Christmas tree on a large platter or wooden board and top with a chocolate star, or set up in the shape of a star.
  • Dust with icing sugar or pipe a thin layer of chocolate over the choux puffs.
  • If you don’t have a piping bag, use a normal plastic sandwich bag. Snip a small hole in 1 sealed corner, and fill with the crème. Voila – you have a home-made piping bag!
{"id":556613402733,"title":"Choux Puffs with a Laager Rooibos Custard Filling","created_at":"2021-11-30T11:04:11+02:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cu\u003eChoux Pastry\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup water\u003c\/li\u003e\n\u003cli\u003e¼ cup butter\u003c\/li\u003e\n\u003cli\u003e2 tsp castor sugar\u003c\/li\u003e\n\u003cli\u003e¼ tsp salt\u003c\/li\u003e\n\u003cli\u003e2\/3 cup cake flour\u003c\/li\u003e\n\u003cli\u003e1 egg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eIn a heavy base pan, bring the water, butter, salt and sugar to a simmer.\u003c\/li\u003e\n\u003cli\u003eOnce the butter is melted, remove from the heat and vigorously add in the flour.\u003c\/li\u003e\n\u003cli\u003eStir until a ball forms. Return to heat and cook for 1 to 3 minutes.\u003c\/li\u003e\n\u003cli\u003eTransfer to a mixing bowl and allow to cool.\u003c\/li\u003e\n\u003cli\u003eWith a hand mixer, mix in the egg until nice and smooth.\u003c\/li\u003e\n\u003cli\u003ePipe dough onto a baking tray lined with baking paper.\u003c\/li\u003e\n\u003cli\u003eBake for 30 to 40 minutes at 180°C until golden brown. During the last 5 to 10 minutes, prick each shell with a skewer and let them dry out in the oven while baking.\u003c\/li\u003e\n\u003cli\u003eRemove from oven, leave to cool completely.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cu\u003eLaager Rooibos Crème Patisserie\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 egg yolks\u003c\/li\u003e\n\u003cli\u003e60g castor sugar\u003c\/li\u003e\n\u003cli\u003e25g plain flour\u003c\/li\u003e\n\u003cli\u003e2 tsp cornflour\u003c\/li\u003e\n\u003cli\u003e280ml milk\u003c\/li\u003e\n\u003cli\u003e4 Laager Rooibos teabags\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eBeat egg yolks and sugar for a few minutes until pale and lightly thickened.\u003c\/li\u003e\n\u003cli\u003eWhisk in the flours.\u003c\/li\u003e\n\u003cli\u003eHeat the milk in saucepan with the teabags, bring to the boil. Remove the teabags.\u003c\/li\u003e\n\u003cli\u003eWhisk the milk into the egg mix.\u003c\/li\u003e\n\u003cli\u003ePut the whole mixture back into the saucepan, stirring consistently until thick and boiling.\u003c\/li\u003e\n\u003cli\u003eTake the pan off the heat and cover with a plastic wrap to prevent skin from forming.\u003c\/li\u003e\n\u003cli\u003ePipe into the choux puffs. Enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eTips and ideas\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSet up the choux puffs in the shape of a Christmas tree on a large platter or wooden board and top with a chocolate star, or set up in the shape of a star.\u003c\/li\u003e\n\u003cli\u003eDust with icing sugar or pipe a thin layer of chocolate over the choux puffs.\u003c\/li\u003e\n\u003cli\u003eIf you don’t have a piping bag, use a normal plastic sandwich bag. Snip a small hole in 1 sealed corner, and fill with the crème. Voila – you have a home-made piping bag!\u003c\/li\u003e\n\u003c\/ul\u003e","blog_id":46179516525,"author":"Duncan Colville","user_id":35987849325,"published_at":"2021-11-30T11:04:11+02:00","updated_at":"2022-06-09T09:35:06+02:00","summary_html":"","template_suffix":"","handle":"choux-puffs-with-a-laager-rooibos-custard-filling","tags":"reformat, Twins Recipes","image":{"created_at":"2021-11-30T11:56:57+02:00","alt":"","width":1200,"height":628,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/Untitled_design_4_6005f9f0-69d3-4d92-b45e-27ac151aefe2.png?v=1638266217"}} articles/Untitled_design_4_6005f9f0-69d3-4d92-b45e-27ac151aefe2.png