Made some creme puffs with the little one tonight.   Red bean and green tea whipped cream filling.   The beauty of these creme puffs is that it’s a small batch size that can be made in a toaster oven.

Pate Choux

• 75 g all purpose flour
• 75 g water
• 50  g milk
• 50 g unsalted butter
• 2 eggs

Whipped Cream Filling

• 235 g of whipping cream
• 15 g sugar
• 5 g matcha powder

Procedure

1. Preheat toaster oven to 425 degrees
2. Combine water, milk and unsalted butter in a small pot.  In medium heat bring to a simmer. Mix to incorporate the butter.
3. Take off heat and add the flour.  Mix until thoroughly combined.
4. Put the dough back on medium heat.  Continue to mix until dough is 180 degrees F. – you hear sizzling and beads of fat are on the surface of the pot.
5. Take off heat, mix and cool slightly (don’t want to scramble those eggs).
6. Add eggs, one at a time and mix/beat to combine.
7. Using a piping bag or cookie scoop, divide pate choux dough into 3cm (1 1/4″) mounds.  Smooth tops with the back of a wet spoon or fingers.
8. Bake at 425 degrees F for 15 minutes.
9. Lower temperature to 350 degrees F with convection (or 375 degrees F) and bake for 10 minutes.
10. Take out of the oven, and make a 1cm (1/2″) slit on the side of each creme puff to allow the steam to escape.
11. Place back in an off oven with door propped oven with a wooden spoon.  Allow to dry out for 30-45 minutes more.

Another round of sourdough morning buns baked in the toaster oven.  Facebook post on Sourdough Baking group resulting in requests for recipe.   To validate repeatability of results, I baked another batch. 

The dough is a three day process, but active time is minimal (for laminated dough).  The small batch makes lamination easy and less fussy.