Bánh Su

Introduction

Bánh Su, or Choux à la Crème, is a delightful Vietnamese twist on the classic French puff pastry known as profiterole. These delicate pastries are known for their light and airy texture, filled with rich cream, making them a popular choice for desserts and special occasions in Vietnam. The influence of French colonization in Vietnam introduced a variety of Western culinary techniques, and the Bánh Su is a perfect example of this fusion, retaining the elegance of French pastry while infusing it with local flavors.

Ingredients

• Water - 1 cup
• Unsalted Butter - 1/2 cup (cubed)
• Salt - 1/4 teaspoon
• Sugar - 1 tablespoon
• All-purpose Flour - 1 cup
• Eggs - 4 large
• Milk - 2 cups
• Vanilla Extract - 1 teaspoon
• Cornstarch - 1/4 cup
• Whipping Cream - 1 cup
• Powdered Sugar - 1/2 cup (optional, for dusting)

Preparation

Start by gathering all your ingredients and ensuring your cooking timer is ready. This recipe requires some precision, especially for the pastry dough, known as pâte à choux in French cuisine. The preparation and cooking process can be broken down into these steps:

Step-by-Step Instructions

Making the Choux Pastry

1. In a medium-sized saucepan, combine the water, butter, salt, and sugar.
2. Place over medium heat and bring to a boil, stirring occasionally. Once the butter has melted completely, remove from heat.
3. Add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Return the pan to low heat and cook for 1-2 minutes to dry the dough slightly.
5. Transfer the dough to a mixing bowl and let it cool down for about 5 minutes.
6. Adding the eggs, one at a time, beat each egg into the dough using an electric mixer or by hand with a wooden spoon until the mixture is smooth and shiny.
7. The paste should be somewhat thick and hold its shape but should also be smooth and pipeable.
8. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
9. Using a piping bag with a large round tip, pipe small mounds about the size of a golf ball onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake in the preheated oven for 20 minutes, then lower the temperature to 350°F (175°C) and bake for another 10 minutes or until puffed and golden brown.
11. Remove from the oven and pierce the side of each pastry puff with a sharp knife to release steam. Let them cool on a wire rack.

Preparing the Pastry Cream

1. In a medium saucepan, combine the milk and vanilla extract. Bring to a simmer over medium heat.
2. In a separate bowl, whisk together the sugar and cornstarch until well blended.
3. Gradually whisk the hot milk into the sugar and cornstarch mixture until smooth.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the pastry cream thickens and comes to a boil, around 5 minutes.
5. Remove from heat, then transfer the cream to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool, then refrigerate for an hour or until chilled.

Whipping the Cream

1. In a chilled mixing bowl, add the whipping cream.
2. Beat using a hand mixer or stand mixer on medium-high speed until soft peaks form.
3. Fold this into the chilled pastry cream gently until well mixed.

Assembling Bánh Su

1. Use a small knife or the same piping tip to create a hole at the bottom of each puff pastry.
2. Fill a piping bag with the prepared cream mixture and pipe the cream into each pastry shell until filled.
3. OPTIONAL: Dust filled puffs with powdered sugar before serving.

How to Enjoy Bánh Su

Bánh Su is best enjoyed fresh on the day of preparation when the pastry is still crisp and the cream filling is perfectly chilled. It's a delightful dessert that pairs well with a cup of Vietnamese iced coffee (cà phê sữa đá) or a pot of jasmine tea. Whether for a special event or a sweet ending to a daily meal, these puffs are sure to bring joy and a taste of Vietnamese-French heritage.