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Green Curry Choux Buns
Recipe by Declan Cleary
This choux pastry recipe is paired with a green chicken curry and it's a combination made in heaven
- Steps
- Ingredients
Steps
- Preheat oven to 1600C.
- For the Choux, place water, butter, sugar and salt into a saucepan. Bring to the boil then add the flour and stir vigorously to bring together in a dough. Reduce the heat to low and stir for 3-4 minutes until a thick crust forms on the base of the saucepan.
- Transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until steam dissipates.
- Add egg, a little at a time, mixing well after each addition. Transfer to a large piping bag fitted with
- For the Green Curry Chicken, remove skin from Marylands and place onto a lined baking tray. Sprinkle with salt then cover with a sheet of baking paper and a second baking tray. Bake until crispy, about 30 minutes. Uncover and set aside to cool.
- Place the skinless Marylands and a generous pinch of salt into a saucepan of water. Bring to a boil then reduce the heat to low and simmer until meat is tender, about 15 minutes. Remove from the heat and allow to cool in the liquid.
- For the curry paste, combine coriander seeds, garlic, ginger, galangal and lemongrass using a large mortar and pestle for 2-3 minutes. Set aside in a bowl.
- Combine chilli, shallot, coriander roots, lime juice and lime zest to a paste using a mortar and pestle. Return lemongrass mixture and combine to a paste.
- Place a frypan over medium heat. Add belacan, breaking up with a spatula, and toast for 2 minutes.
- Add oil and curry paste. Reduce heat to medium low and cook until lightly golden and fragrant, about 5 minutes.
- Add ½ cup coconut cream, ¼ cup coconut milk and fish sauce. Simmer for 5 minutes then add to a blender. Pass through a fine sieve into a saucepan and return to the lowest possible heat.
- Remove chicken meat from bones, shred then chop finely. Add to curry sauce and stir through.
- Combine tapioca and water and add to curry. Stir until sauce thickens. Add palm sugar and season with salt, to taste.
- Remove from the heat and set aside to cool. Reserve 1 tablespoon of the sauce for the coconut crème mousse and transfer remainder to a piping bag and fitted with a plain 1cm nozzle. Place into the fridge until needed.
- For the coconut crème mousse, place ¼ cup cream into a bowl until stiff peaks, fold in 2 tablespoons coconut cream and reserved tablespoon curry sauce. Place into piping bag fitted with a plain 1cm nozzle and reserve in the fridge.
- For the curry leaf powder, place 1 handful of picked curry leaves into a liquid nitrogen bowl. Carefully add liquid nitrogen to the bowl and crush the leaves to create a powder.
- To serve, make an opening in the base of the choux buns with the tip of a sharp knife. Fill each bun with chicken curry and place onto a serving plate. Top with mousse, a shard of chicken skin and finish with a dusting of curry leaf powder.
