Công thức su kem của chef Michel Roux

 INGREDIENTS

Small choux buns
1/2 cup (125mL) milk
1/2 cup (125mL) water
8 tbsp (100g) butter, diced
1/2 tsp (3g) salt
1 tsp (5g) super fine sugar
generous 1 cup (150g) all-purpose flour
4 medium eggs
Eggwash (1 medium egg yolk mixed with 1 tbsp (15mL) milk)

Creme patissiere
6 medium egg yolks
1/2 cup + 2 tbsp (125g) superfine sugar
generous 1/4 cup (40g) all-purpose flour
2 cups (500mL) milk
1 vanilla bean, split lengthwise
a little confectioners’ sugar or butter

Chocolate sauce
9 oz (250g) good-quality bitter semisweet chocolate, 70% cocoa solids
scant 1 cup (200mL) milk
3tbsp (45mL) heavy cream
scant 1/4 cup (40g) superfine sugar {I actually doubled this amount!!}
2 tbsp (30g) butter, diced

DIRECTIONS

Small choux buns
Preheat the oven to 350F / 180C. Line a baking sheet with waxed paper.

Combine the milk, water, butter, salt and sugar in a pan and set over low heat.  Bring to a boil and immediately take the pan off the heat.

Shower in the flour and mix with a wooden smooth until completely smooth.  Return the pan to medium heat and stir continuously for about 1 minute to dry out the paste, then tip it into a bowl.

Add the eggs one at a time, beating with the wooden spoon.

Once the eggs are incorporated, the paste should be smooth and shiny with a thick ribbon consistency.  It is now ready to use. (If you’re not  using it immediately, brush the surface lightly with a little beaten egg to prevent a crust forming.)

Put the choux paste into a pastry bag fitted with a 1/2-inch (1-cm) plain tip and pipe out about 40 puffs, 1 1/4inches (3cm) in diameter.  Brush with egg wash and bake for 20 minutes until dry and crisp on the outside, but still soft inside.

As soon as they are cooked, transfer them to a wire rack and leave until cold.{My first batch were a bit of a disaster so I threw them out and started from scratch – these are photos from my second batch.}

{If you are using ice cream as Michel Roux does:} Using a serrated knife, cut across the top one-fifth of each puff, leaving a “hinge” to make a lid. Generously fill the choux puffs with ice cream then re-position the lids.  Serve in glass dishes.  Pour on some of the chocolate sauce and serve the profiteroles immediately, handing the rest of the sauce around in a pitcher.

Creme patissiere
Whisk the egg yolks and one-third of the sugar together in a bowl to a light ribbon consistency.

Whisk in the flour thoroughly.

In a pan, heat the milk with the rest of the sugar and the vanilla bean.

As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go.

Mix well, then return the mixture to the pan.  Bring to a boil over medium heat, stirring continuously with the whisk.  Let bubble for 2 minutes, then pour into a bowl.

Dust the creme patissiere with a veil of confectioners’ sugar to prevent a skin forming as it cools, or dot small flakes of butter all over the surface.  Once cold, it can be kept in the refrigerator for up to 3 days.  Remove the vanilla bean before using.

{After the creme patissiere had cooled down to room temperature, I attached a small, 5mm round tip and piped the creme patissiere into the bases of the small choux buns.}

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