Bao’s Pastry Recipes

Ingredients:

• Water – 250 g
• Sea Salt – 5 g
• Unsalted Butter – 100 g
• All-Purpose Flour – 150 g
• Eggs – 250 g (about five eggs)

Recipe (original French document)

Instructions

1. Set and preheat the oven to 350°F.
2. In a saucepan, boil the milk, water, salt, brown sugar, and butter.
3. Once boiling, remove from the heat, pour in the flour, and mix vigorously.
4. Return to low heat for one or two minutes to allow the dough to dry.
5. Pour the dough into a large bowl and mix for a few seconds. Empty to remove excess moisture from the dough.
6. Gradually incorporate the eggs, continuously mixing during and between additions with a stand mixer or spatula.
7. On a baking (preferably SILPAT) sheet, placed on a baking tray, pipe the choux, arranging them sing a bag fitted with an 8 mm nozzle.
8. Place small sugar cubes on top of the piped dough. Lightly tap the tray to remove excess. (optional)
9. Place in the oven for around thirty minutes. Be careful not to open the oven during cooking! The dough may fall and stop rising…

Ingrédients:

• Milk – 1000 g
• Sugar – 120 g / 120 g (melted)
• Egg Yolks – 200 g
• Corn Starch – 100 g
• Vanilla – 16 g de pate + 16 g extract
• Butter Sticks – 280 g

Recipe (original French document)

Ingrédients:

• Milk Chocolate – 70 g
• Oil – 20 g
• Diced Almonds – 20 g (optional)

Recipe (original French document)