+FOR THE CHOUX PASTE:
°100g of flour
°30 g of neutral oil
°1 pinch of salt
°1 pinch of sugar
+FOR THE JASMINE PASTRY CREAM:
°50g caster sugar
°2 egg yolks
°1 C. jasmine aroma
* Methods :
Preheat the oven to th. 6 (180-190°C).
Preparation of the choux pastry:
Pour the oil, water, salt and sugar into a large saucepan over high heat. From the first bubbles, pour in the sifted flour all at once and mix vigorously with a wooden spoon off the heat.
Lower the heat and continue beating the batter until it forms a smooth ball that pulls away from the sides of the pan. “Dry out” over low heat for one minute, continuing to work the dough.
Remove from the heat and add the eggs one at a time, mixing after each one, until the batter becomes homogeneous again.
Fill a pastry bag and place the puffs on a baking sheet previously covered with parchment paper.
Fill a piping bag
Bake for about 5 minutes.
Open the oven to let the steam escape and cook again for about 20 minutes, then let cool completely.
Preparing the pastry cream:
Boil the milk in a heavy-bottomed saucepan.
In a bowl, whisk the egg yolks with the sugar and vanilla sugar, until the mixture whitens, then add the cornstarch.
Put about half of the milk in the bowl and mix gently. Transfer everything to the saucepan containing half of the boiled milk and bring to a low heat, stirring constantly, until the cream thickens.
Stop the cooking by immersing the bottom of the pan in a container filled with cold water, then let cool for a few minutes before adding the jasmine aroma and butter. Whisk in.
Cover the pan.
Once the choux are cold, open them with a knife.
Fill a piping bag with the jasmine pastry cream and fill the choux. Replace the hats.