Although I attended his Retro High Tea Workshop 2 years back which he demonstrated the Cream Puff with Custard Filling (similar choux pastry), I'm attracted to this workshop as he is teaching a master choux pastry recipe with several variations for both sweet and savoury desserts and snacks. These recipes would come in handy for nibbles during parties.
4 recipes were demonstrated during the workshop (with 3 bonus recipes).
- Classic Choux Pastry - how to make, shape, bake, fill and serve, the base for cream puffs, eclairs, profiteroles, gougeres...
- Smoked Ham Gougeres - savoury cheese choux puff flavoured with grated cheese and finely chopped smoked ham.
- Matcha-Kinako Eclair - Jap-inspired eclair filled with green tea & white choc pastry cream, topped with dusting of roasted soy bean powder.
- Cookie Choux A La Creme - airy puffs baked with a topping layer of crunchy cookie-like dough and filled with vanilla whipped cream.
The very first recipe demonstrated was the classic choux pastry, since it is the base for all the other recipes. Choux pastry is best served just after bake as the pastry turns soft very quicky in our humid weather. In fact, the choux pastry tasted just as nice on its own without any filling.With the choux pastry, we proceeded to the savoury smoked ham gougeres which was basically adding grated cheese and smoked ham to the pastry batter. We could explore with different flavours of semi-hard cheese and add herbs, spices, chopped nuts or diced mushroom.