Here’s a delicious treat that the family will love, treat them to these yummy Crispy Créme Puffs with Rooibos and Star Anise Custard.
To make the craquelin, cream the STORK Bake with the brown sugar until light and fluffy - about 8 minutes.
Beat in the cake flour and rooibos leaves to form a soft, slightly sticky dough.
Line a baking tray with baking paper.
Place the dough ball on the lined tray.
Place another sheet of paper on the dough and roll out the dough to about 3mm thickness.
Chill in fridge until ready to use. This dough can also be frozen and taken out before use.
In a heavy saucepan, heat the milk with the rooibos tea bags and whole star anise until it's at a gentle simmer.
In a separate bowl, beat the egg yolks with the sugar until light and creamy.
Add the corn flour, salt, dried naartjie, rooibos and star anise and beat all the ingredients until combined.
Remove the milk from the stove and gently pour into the bowl while whisking to avoid the mixture from scrambling.
Once all the milk has been incorporated into the custard, pour it all back into the saucepan and return the mixture to the stove.
Stir on a gentle heat until the custard thickens.
Stir in the STORK Bake and remove from the stove.
Pour the mixture through a sieve into a clean bowl.
Place cling wrap on the surface of the custard to prevent a skin from forming and chill until required.
When you're ready to fill the buns, whip the cream with the castor sugar until soft peaks form and gently fold into the custard mixture.
Place in a piping bag fitted with a small round nozzle.
Preheat the oven to 200°C (180°C fan-forced).
Add water, milk, STORK Bake, sugar and salt to a medium-sized pot. Heat until the STORK Bake melts and the mixture is just about to boil.
Remove from heat, add the flour all at once and stir the mixture until it forms a dough that pulls away from the sides of the pot.
Return to the heat and move the dough ball around the pot for about 3 minutes. Remove from heat and cool for a few minutes.
Mix in one egg at at time until you achieve a thick and glossy batter that is pipeable.
Line a baking tray with parchment paper or a silicone mat. Pipe choux buns onto the mat, leaving enough space between each one to allow for spread.
Remove the craquelin from the fridge or freezer and cut circles big enough to fit on top of each choux bun. Place the craqeulin on the buns and bake for about 30 minutes until the choux has risen and browned. Remove from heat and cool.
Make a small hole in the bottom of each choux, using a sharp knife and pipe the custard into the bottom to fill. Serve immediately.