Yay, I finally can put this up. Hi Reese, these are also made with the sweet potato we bought together.. If you need to know how long ago was it, you can ask her. HAHA But I suppose no one is interested to know anyway .lol.
With the purple sweet potato, I made Onde-onde, and with the remaining, I wanted to do something fun out of it. I don’t do bread, chiffon cake probably or maybe a cheesecake? But because I didn’t want to drive out anywhere to get any extra ingredients and I didn’t had much potatoes left, I thought maybe choux puffs would be great cause it uses the very basic pantry staples of flour, sugar, butter, eggs and water / milk. I’m pretty sure at any bakers’ home, you’d be able to find those items. Furthermore, the inside of a choux is empty, which means I can have LOADS of purple filling to screw people’s mind. Choux = French; Sweet potato = Japanese or Asian; purple = could be yam; quite confusing isn’t it ?
The filling is a creme patisserie mixed with steamed and mashed sweet potato, much like the mont blanc. I was really just trying my luck anyway. The sweet potato ice cream worked, so I suppose this could possibly work as well.
For the choux puffs, I used the recipe from Adriano Zumbo when he did the Pear Perfection challenge for Junior Masterchef. Pear Perfection is on my to-do list but I just never got around doing it. I made 2 sizes, 2 inches and 1 inch puffs just cause. It’s up to you on which size of puffs you want to make but just so long as you know how long it should be baked. Anyone should, by now know that, most recipes on my blog are experiments and I just go by feel, hence I can’t exactly say how much it yields. Lol. As for the creme patisserie recipe, I used the one from Mont Blanc post and added some steamed and mashed sweet potato.
Purple Sweet Potato Choux Puffs
(makes about 12-15)
100g butter, plus extra ½ block of butter to grease tray
5g caster sugar
135g plain flour
1 egg yolk
1/2 vanilla bean
1/4 tsp salt
*can’t remember how much mashed sweet potato I used, probably between 150-250g*
1. Make cream patisserie. Scrap seeds of vanilla pod into 3/4 of milk. Bring to a boil, then turn off heat and let it infuse for 30 minutes. You can do this overnight if you want to. Turn on heat and add in half the amount of the sugar into the milk and let it come to a simmer.
2. In another bowl, mix the remaining 1/4 of milk, eggs and yolk, remaining half of the sugar and corn starch. Whisk tilll everything is combined. Once the milk is simmering, pour a quarter of milk into the egg mixture whilst stirring constantly. Then gradually pour in the rest of milk and don’t forget to stir.
3. Pour the entire thing back into the pot, cook over very low heat while stirring with a whisk. Continue till mixture is thickened and when you see blooping bubbles, you’ll just need a minute more. Make sure you stir all the time to prevent egg curdling or burning.
4. When it’s ready, pour over a sieve into a clean bowl. Cover with a cling film, making sure it touches the entire surface of the creme patisserie to prevent skinning. Refrigerate and let it cool.
5. Wash, peel and chop purple sweet potato. Steam for about 15-20 minutes or until soft and tender. Mash with a fork. To make sweet potato cream patisserie, lightly beat chilled creme patisserie and add in mashed purple sweet potato. Fill into a piping bag with a nozzle, chill till ready to use
6. Make Choux Puffs. Preheat the oven to 185°C. Combine butter, sugar, water, milk, colour & salt in a large heavy based saucepan and bring to the boil.
7.Remove from the heat and quickly beat in the flour with a wooden spoon. Return to the heat and continue beating until the mixture comes together and leaves the side of the pan. Keep beating over low heat for 1–2 minutes to cook the flour. At this point, you would see a thin crusty layer at the bottom of the pan. Remove from heat and cool slightly. Transfer to the mixing bowl of an electric mixer and beat on medium-high to release the heat.
8. Add the eggs one at a time beating well between each addition, continue beating until the mixture is thick and glossy (something like a mayonnaise).
9. Fit a round 10mm piping nozzle into a piping bag and fill in choux pastry. Pipe 2 inches round choux mixture. Bake the choux buns in oven for approx 20 minutes, then drop oven to 120C and cook for a further 6-8 minutes until hollow when tapped. Allow to cool before filling with creme patisserie
10. Poke the bottom of the choux puff and fill it up with the sweet potato creme patisserie. Serve immediately.
*Tip: Choux puffs last longer without any filling, so be sure to only pipe in the filling right before serving.