Grapefruit Pâte à Choux
Source: Anna Szeto, AFICI
This recipe was demonstrated at the Foodwise Classroom on March 11, 2023.
Makes about 25 large pastries
Pâte à choux pastry:
220 grams water
2 grams salt
4 grams sugar
115 grams butter
160 grams flour
4 eggs, 1 egg whites
Oro Blanco grapefruit curd:
1 sheet gelatin
½ cup grapefruit juice
¼ cup sugar
3 ounces butter
2 eggs, 2 egg yolks
To make the pâte à choux pastry, bring water, salt, sugar, and butter to a boil. Lower heat and add flour and keep mixing until the dough forms a ball and separates from side of the pot.
Transfer to a bowl with paddle attachment mix and mix on low speed for 1 minute to release all the steam.
Add 1 egg at a time at higher speed until incorporated. Add enough eggs until soft peak forms. You may not use up all the eggs.
Prepare baking sheet with parchment paper and preheat oven to 375 F.
Transfer dough to piping bag fitted with a large tip and pipe dough into desired shape or spoon dough onto sheet. With a damp finger, flatten any tips of dough left after piping.
Bake for 30-40 min until pastries puff up and are golden brown on top. Avoid opening oven door, at least until passing the 25 minute mark.
Remove from oven and let pastries cool completely in warmer area.
To make the Oro Blanco curd: Bloom the gelatin sheet in cold water.
Put everything else in small pot on low to medium heat. Whisk until thick. Add gelatin sheet.
Strain through chinoise and cover with plastic directly on top to prevent skin from forming. Chill until ready to use.
To Assemble, transfer curd to piping bag fitted with medium tip. Fill choux pastries either by cutting choux pastry in half and filling bottom half or piping curd into bottom of pastry. Top with oro blanco segments if desired.