It’s been quite a bit of time since I last tried my hand at making cream puffs or anything involving pâte à choux (choux pastry). I was recently inspired to revisit cream puff-making after attending a session where someone demonstrated making them with a Thermomix. I retrieved my old recipe and, for the first time, used my Thermomix to prepare the choux pastry. The process turned out to be quick and easy, and the results were absolutely perfect.

Choux pastry, also known as pâte à choux, is a versatile French pastry dough and foundation for many delicious savoury and sweet pastries such as cream puffs, eclairs, gougères and more! It’s made by cooking a mixture of water, butter, flour, and sometimes eggs until it forms a smooth, elastic dough. This dough has a high moisture content, which creates steam when baked, causing it to puff up and form a hollow interior. Probably because of my mom’s passion for baking at home, I have many cherished memories connected to choux pastry desserts from my childhood, evoking a comforting sense of nostalgia. I wound up whipping up a batch of cream puffs as an after-school treat for the kids and their friends, and before I knew it, they were gone in a blink of an eye.

Creamy Custard Perfection with Thermomix: A Whisk-Free Wonder

I’ve always loved custard, but you know what? Making it has never been my favourite task. When I initially started my cake business, I encountered significant challenges while trying to perfect the skill of making custard. There were times when I’d unintentionally overcook or even burn it on the stove. Knowing about the Thermomix back then would have been a lifesaver, saving me both time and precious ingredients. Now, whipping up custard with the Thermomix is an absolute breeze. It delivers consistent and perfect results every single time. And the best part? No more babysitting the stove, constantly stirring and keeping an eye on it. The Thermomix has seriously simplified the whole custard-making process for me.

The Vanilla Conundrum: Finding the Best Flavour for Your Culinary Creations

I’m a bit of a vanilla enthusiast. I like to switch things up between my trusty big bottle of Nielsen Massey vanilla bean paste and those lovely Mexican vanillas. The vanilla bean paste is like liquid gold, made from those luscious vanilla beans straight from Madagascar. Madagascar is renowned for producing top-notch vanilla beans, known for their rich and creamy flavour. It’s hands down my go-to vanilla for a whole bunch of my baking adventures. The best part? This paste is super concentrated, making it the MVP for recipes that demand that intense vanilla kick—think custards, crème brûlées, and dreamy ice creams. There’s also something magical about those tiny specs that emerge. I managed to snag a big bottle before the prices of vanilla skyrocketed, and I’m reserving it exclusively for my cherished ones!

Now, when it comes to Mexican vanillas, it’s a whole different vibe. These vanilla beans grow in the heart of Mexico and bring a spicier, earthier, and slightly smoky flavour to the table. I love using them for my cookie creations, anything cinnamon-infused, spiced breads, holiday baking and even a dollop in my whipped cream—just a few ways it works its vanilla magic.

Will update soon with my choux pastry and custard recipes for stovetop and Thermomix!