Friday, 11 October 2019

Rilakkuma, Korilakkuma and Kiiroitori Cookies n Cream Choux Pastries

I have been getting a lot of macaron requests but few choux pastry requests. I am not sure if it's because people don't really like choux pastry or they don't know that there's so much potential for creativity. And so, I decided to take one day out of my schedule to work on something to showcase what choux pastry can be like 😊. Presenting my full body version of Rilakkuma, Korilakkuma and Kiiroitori choux au craquelin filled with cookies n cream filling!

Pardon me for the lack of pictures as I was really hoping not to take too much time for this impromptu project but I am glad to share my experience.

You may refer to this post for detailed recipe of the choux pastry case. I always use craquelin for the main body of pastry cases as it controls the expansion of the pastry in the oven. But for small parts like ears and limbs, this is not necessary. One little trick I use to make it possible for a range of Deco Choux pastry designs is to get the batter to be as close as possible to the same colour as the craquelin you make. Do keep in mind that there will be some level of browning after baking so aim to go for a brighter, more neon shade that you would actually like when you add colouring to craquelin and batter.

This is the template I made for making the ears, limbs, beak and wings. I have detailed tips in my Deco Choux Pastries book on how you can assemble it on the main body with perfect fit.

Tenplate for ears, limbs, wings and beak. I made extras just in case 

Matching the colours of the batter and the craquelin may be a little tricky at first but with practice you get better at it.

Craquelin on top of piped batter 

I decorated the baked cases with royal icing and some bits of black candy melts..

By the time I was done with decorating the pastry cases, it was around 4 plus in the afternoon and I wanted to catch the sunlight for photography. So instead of making my usual lightened pastry cream which would take a good hour or so including chilling the pastry cream before lightening it up with whipped cream, I decided to go for a filling that can be whipped up in a matter of 5 minutes.

I have some frozen whipped topping left in my freezer so I just defrost it a little using the microwave oven and then whipped it up to stiff peaks. Added some crushed oreo cookies (I bought those without cream from Redman) and viola! I have an instant cookies and cream filling! Not exactly the best tasting since full dairy cream tastes way better than non dairy whipping cream but non dairy cream beats dairy hands down in terms of stability in hot Singapore. What I would recommend if you have the time and ingredients, is to use a mix of dairy and non dairy cream for the best compromise of stability and taste. Use double cream if you are able to as the higher the fat content, the more stable your whipped cream will be.

Non-dairy cookies n cream filling 
90g whip topping*
30-45g crushed oreo cookies without filling

1. Use and electric mixer to whip whip topping until stiff peaks.

2. Add crushed oreo cookies in a few batches to whipped cream and fold in using a spatula

3. Transfer into piping bag and fill the pastry cases just before consumption

*you may replace half with full dairy whipping cream with at least 35% fat.

My kids had fun eating this!

With love,
Phay Shing

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