Mashed purple sweet potato and creme patisserie
Purple sweet potato choux puffs unbaked and baked
The purple sweet potatoes my friend gifted me were actually really intense in colour when cooked. Whatever I made with them so far have yield really striking bright purple colours - see here and here. I was trying hard to think of more desserts that I could incorporate these beauties...when I remembered Swee San's choux puffs.
I took inspiration from her, and adapted my previous choux puffs recipe by adding mashed purple sweet potatoes into the dough and the creme patisserie. It was a success phew. And can I just say how cute the choux puffs were when they came outta the oven as petite purple puff balls.
The purple sweet potato creme patisserie tasted really purple sweet potato-ish. And it was really creamy and thick and finger-lickin' yums. The purple sweet potato puff balls were a little dense in the middle, probably cos ratio of wet ingredients: dry ingredients was altered. But nothing too drastic, it wasn't undercooked or anything, I just happened to notice that the insides were not fully airy/empty. And! They were purple inside! I only saw when I cut one in half to snap some shots. *squeals* Pardon moi for being excited over...choux puffs. I understand that this is not normal behaviour. But then again, I do (on occasion) have such spurts of irrational reactions. Especially when cute food are involved...
Purple Sweet Potato Choux Puffs (紅芋シュークリーム)
(recipe as per here - but add 30g cooked mashed purple sweet potato together with the water, butter, salt, sugar mixture in the first step)
Purple sweet potato crème patisserie
1/2 tsp vanilla
pinch of salt
50g castor sugar
3 egg yolks
20g all purpose flour
20g unsalted butter
130g cooked purple sweet potato, mashed
Add vanilla and pinch of salt to the milk in a saucepan.
Add half the sugar into the saucepan and heat till just boiling stage.
Whisk the egg yolks in a bowl, add in remaining sugar. Add in the flour and continue to whisk to combine.
Add the heated milk mixture to the egg yolks gradually. Whisk in a few tablespoons of the milk mixture into the yolks bit by bit, before adding the rest of the milk, whisking constantly.
Strain the mixture back into the saucepan and heat over low heat. Stir constantly using a wooden spatula to prevent the mixture from burning.
When the mixture has thickened considerably to a sticky thick consistency (about 10 - 15 minutes), remove from heat and stir in the butter.
Pour into a bowl and cool. When cooled, blend in mashed purple sweet potato with a hand blender till mixture is smooth.
Cover with cling wrap, ensuring that the cling wrap touches the top of the cream to prevent a skin from forming. Refrigerate till ready to use.