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Recipe for choux buns adapted from:
http://ift.tt/1yqVPh6...
Creme patisserie filling (black sesame and matcha variations):
2 cups wholes milk
1/2 vanilla bean
Pinch of salt
6 egg yolks
1/4 cup cornstarch, sifted
1/2 cup sugar
2 tbs black sesame paste
1 tbs matcha powder
1. Split the vanilla bean lengthwise and scrap out the seeds. Place seeds, vanilla bean, milk and pinch of salt in a medium saucepan.
2. Bring milk to a simmer over medium heat. Remove from heat, cover and let steep for 15 min. Remove and discard vanilla bean.
3. In a medium bowl, whisk together yolks, cornstarch, and sugar until well-blended and pale yellow.
4. Slowly whisk in warm milk mixture 1/4 cupfuls at a time into the yolks, whisking constantly.
5. Return mixture back to the saucepan and bring to a simmer over medium heat. Stir constantly to avoid scrambling the eggs. Once the mixture has come to a simmer, continue stirring and let cook for 1-2 min until cream is thickened.
6. Strain pastry cream into a bowl and let cool. Meanwhile, dissolve matcha powder in 2 tbs boiling water to make a smooth paste.
7. Divide pastry cream equally into two bowls. Whisk in matcha paste into one bowl and the black sesame paste into the other.
8. Split choux buns and fill with the pastry cream with a piping bag.
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