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Paris-Singapour

Paris-Singapour – - Recipe

"I was inspired by the fusion of classic French cooking techniques with traditional Singaporean flavours that are well-known, which gave rise to this dish. A sweet-savoury salted egg yolk cream is sandwiched between a choux pasty."Chef Pah Qifan
Singapore Junior Chefs Club

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Ingredients

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Pate a Choux

  • Milk 125.0 ml
  • Butter 62.0 g
  • Plain Flour 62.0 g
  • Egg 115.0 g
  • Icing Sugar, as needed
  • Almond Flakes, as needed

Salted Egg Yolk Diplomat Crème

  • Milk 250.0 ml
  • Sugar 50.0 g
  • Egg Yolks 3.0 pc
  • Plain Flour 20.0 g
  • Corn Flour 10.0 g
  • Butter 50.0 g
  • Knorr Golden Salted Egg Powder 800g 75.0 g
  • Cream 50.0 g
  • Curry Leaves, deep fried 3.0 g

"I was inspired by the fusion of classic French cooking techniques with traditional Singaporean flavours that are well-known, which gave rise to this dish. A sweet-savoury salted egg yolk cream is sandwiched between a choux pasty."Chef Pah Qifan
Singapore Junior Chefs Club

...

Preparation

  1. Pate a Choux

    • Preheat oven to 200°C.
    • Add milk and butter into a pot, and bring to a rolling boil.
    • Add in the flour immediately, and mix well with a spatula.
    • Cook until a thin film of dough coats the bottom of the pan.
    • Transfer dough to a stand mixer and beat using paddle attachment until it cools down.
    • Add eggs gradually until all eggs are incorporated.
    • Pipe circles on a tray lined with silicon mat. Dust with icing sugar and sprinkle almonds on top.
    • Bake in oven for 12 minutes, then lower temperature to 175°C and bake for another 8 minutes.

  2. Salted Egg Yolk Diplomat Crème

    • Whisk together eggs, sugar, milk, salted egg powder, and flours and transfer to a pot.
    • Cook over medium heat until thickened, then add butter, whisk until combined. Keep chilled in fridge.
    • Whip cream to stiff peaks and fold into the pastry cream.
    • Pipe and assemble and garnish with curry leaves.
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