Black Sesame & Vanilla Cookies Top Choux Pastry

I have made choux pastry many times. Choux Pastry is good for sweet & savoury.
Cookies-Top choux pastry add the crunchiness and taste to the puff.

Black sesame is one of my favourite flavour. When i saw this recipe at Foodagraphy. By Chelle , I know I'm going to try this out.

Place cookies dough on top of the pipped choux pastry

Black Sesame Choux out of the oven

Plain choux out of the oven

filled with black sesame choux

Cookies Dough:
25g all purpose flour
25g unsalted butter
25g castor sugar
10g Black Sesame ( Roasted)

1.Place the unsalted butter in a bowl and use a spoon to mash till slightly softened.
2, Add in the sugar and mix to combine.
3. Add the flour (and cocoa powder if using) and use a spatula to mix till combined.
4. Wrap with cling wrap and roll into a mini cylinder. Place in the freezer to chill for at least half an hour

Choux Pastry:
60g all purpose flour
40g unsalted butter
100ml water
pinch of salt
2 eggs (100g)
Pinch of baking powder


1. Preheat oven to 200°C.
2. Place water, butter, salt in saucepan.Heat the mixture till the butter melts and boils (at least 95°C).
3. Add the flour and baking powder into the saucepan.stir the mixture quickly to mix.
4. Remove the mixture from heat. Continue stirring until the dough slightly coo; down.
5. Add in the eggs one at a time. Using the spatula, stir the mixture quickly to mix in the egg.
6. Transfer the dough to a piping bag. Line a tray with baking paper and start piping swirls of the dough onto the tray. You should end up with approximately 10 puffs.
7. Remove the cookie dough from the freezer, slice into ten pieces and place on top of the piped puffs. Press down slightly and ensure that the cookie rounds are in the center of the puffs
8. Place in preheated oven and bake for 30 minutes. Cool before filling with desired fillings.

Black Sesame Custard:
250ml milk
60g sugar
4 egg yolks
zest from one orange (optional)
12g corn flour
12g cornflour
8g butter
1/2 tsp vanilla paste
3 tbsp black sesame powder

1. Combine the milk, black sesame powder and vanilla in a saucepan, heat till just boiling.
In the meantime, beat the yolks and sugar till thick and pale yellow. Add in the flours and stir to combine.
2. Slowly add the heated milk to the yolks mixture. Whisk in a few tablespoons of the milk mixture into the yolks bit by bit, before adding the rest of the milk, whisking constantly.
3, Transfer mixture back to stove, cook over low heat, stirring constantly to prevent mixture from burning.
4, When the mixture has thickened (can coat the back of a spoon), remove from heat, stir in butter. Leave to cool completely. Refrigerate till ready to use.

Assemble:
You can fill the custard from the bottom of the pastry using pipping bag. Use a small knife, poke a hole at the bottom of the pastry and fill the custard with pipping bag

or

Cut the pastry into half, open it up and fill the custard in the middle using pipping bag.