Sprouts Ginseng Omelet and Ginseng Choux
Sprouts Ginseng Omelet and Ginseng Choux
A Sweet Treat for All Ages: Sprouts Ginseng Omelet with Ginseng Choux
Ginseng, traditionally enjoyed by adults for its health benefits, is transformed into a delightful dessert that even children can enjoy without hesitation. Made sweet and fragrant with the addition of apples and cream, this dish makes ginseng accessible and delicious for everyone. It’s a perfect, heartfelt gift for someone special or for any occasion.
Fluffy Omelet Bread Ingredients- 100g cake flour
- 60g sugar
- 1g salt
- 6g baking powder
- 1 large egg
- 1 Tbsp vanilla extract powder
- 100ml milk
Sweet & Fragrant Ginseng Apple Jam & Lemon Curd Cream Ingredients- 1/2 apple
- 2 roots ginseng
- 4 Tbsp sugar
- 2 sprouts ginseng (for garnish)
- 2 pinches ginseng powder
- 125g heavy cream
- 10g sugar (for heavy cream)
- Small amount of cooking oil
- 1 large egg
- 20g butter
- 3 Tbsp lemon juice
- 3.5g cornstarch
- 37.5g sugar (for lemon curd)
Crispy Ginseng Choux Pastry Ingredients- 50g butter
- 2g salt
- 120ml water
- 2 large eggs
- 75g cake flour
- 1 Tbsp ginseng powder
Rich Flavored Ginseng Custard Cream Ingredients- 4 large egg yolks
- 120g sugar
- 50g cake flour
- 250ml milk
- 1 Tbsp vanilla extract powder
- 2 Tbsp ginseng powder
- 100g heavy cream
- 20g sugar (for heavy cream)
- 1 root ginseng (for cream)
- 1/2 apple
- 2 roots ginseng
- 4 Tbsp sugar
- 2 sprouts ginseng (for garnish)
- 2 pinches ginseng powder
- 125g heavy cream
- 10g sugar (for heavy cream)
- Small amount of cooking oil
- 1 large egg
- 20g butter
- 3 Tbsp lemon juice
- 3.5g cornstarch
- 37.5g sugar (for lemon curd)
Crispy Ginseng Choux Pastry Ingredients- 50g butter
- 2g salt
- 120ml water
- 2 large eggs
- 75g cake flour
- 1 Tbsp ginseng powder
Rich Flavored Ginseng Custard Cream Ingredients- 4 large egg yolks
- 120g sugar
- 50g cake flour
- 250ml milk
- 1 Tbsp vanilla extract powder
- 2 Tbsp ginseng powder
- 100g heavy cream
- 20g sugar (for heavy cream)
- 1 root ginseng (for cream)
- 4 large egg yolks
- 120g sugar
- 50g cake flour
- 250ml milk
- 1 Tbsp vanilla extract powder
- 2 Tbsp ginseng powder
- 100g heavy cream
- 20g sugar (for heavy cream)
- 1 root ginseng (for cream)
Cooking Instructions
Step 1
First, prepare the ‘Ginseng Custard Cream’. In a bowl, combine the egg yolks, sugar, cake flour, and ginseng powder, mixing well with a whisk. Gradually add the milk while whisking to create a smooth mixture, then strain it through a sieve for a finer consistency. Cook over low heat, stirring constantly with a spatula, until it thickens to a custard-like consistency. Transfer the finished cream to a bowl, cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator.
Step 2
Next, let’s make the ‘Choux Pastry’ dough. In a saucepan, combine the water, salt, and butter, and stir over medium-low heat until the butter is completely melted. Remove from heat and add all the cake flour at once. Stir vigorously with a spatula until a dough forms and no dry flour remains. Return the saucepan to low heat and cook, stirring, for 1-2 minutes until a thin white film forms on the bottom of the pan. Transfer the dough to a bowl, spread it out, and let it cool.
Step 3
Once the dough has cooled to lukewarm, gradually add the beaten eggs (2 eggs), whisking or stirring well after each addition until fully incorporated. The dough should be smooth and glossy. Transfer the dough to a piping bag and pipe small, roughly ping-pong ball-sized mounds onto a baking sheet lined with parchment paper. (Using parchment paper will prevent sticking.)
Step 4
Whip the heavy cream with 10g of sugar until stiff peaks form. Gently fold the chilled ‘Ginseng Custard Cream’ and finely chopped ginseng (for the cream) into the whipped cream. Mix well to create the ‘Ginseng Cream’. Transfer this filling to a separate piping bag.
Step 5
Bake in a preheated oven at 170°C (340°F) for 20 minutes. Once the choux puffs are golden brown and have risen, remove them from the oven and let them cool completely on a wire rack.
Step 6
Once the choux puffs are cooled, carefully make a small hole in the bottom of each puff using a skewer or knife. Fill each choux generously with the prepared ‘Ginseng Custard Cream’ using the piping bag, ensuring it’s filled all the way through. Place the filled choux pastries in the freezer for about 1 hour until firm. These chilled treats are your delightful Ginseng Choux!
Step 7
Now, it’s time to make the ‘Omelet Bread’. In a bowl, combine the cake flour, sugar, salt, baking powder, egg, vanilla extract powder, and milk. Whisk until smooth, ensuring there are no lumps. Lightly grease a non-stick skillet with cooking oil and heat it over low heat. Pour a ladleful of the batter onto the skillet and cook thinly and roundly. As soon as the bread is cooked, immediately use a rolling pin to shape it into a roll and let it set. This will create the soft and fluffy omelet bread base.
Step 8
Next, let’s make the ‘Ginseng Apple Jam’. Finely dice the ginseng and apple into approximately 0.5cm x 0.5cm pieces. Combine the diced ginseng, apple, and 4 Tbsp of sugar in a saucepan. Cook over medium-low heat, stirring occasionally, until it thickens into a jam-like consistency. Be careful not to burn it. Once it reaches your desired thickness, remove from heat and let it cool completely.
Step 9
Now, we’ll make the ‘Lemon Curd’. In a saucepan, combine 1 egg, 20g butter, 3 Tbsp lemon juice, 3.5g cornstarch, and 37.5g sugar. Stir well and cook over low heat, stirring continuously, until it thickens to a curd consistency. Let it cool completely. In a separate bowl, whip the cold heavy cream with 10g of sugar until stiff peaks form. Gently fold the cooled lemon curd into the whipped cream to create the ‘Lemon Curd Cream’.
Step 10
Finally, let’s assemble and plate everything! On the shaped and set omelet bread, generously spoon the ‘Ginseng Apple Jam’. Then, pipe the ‘Lemon Curd Cream’ prettily over the jam. Decorate the center with the fresh sprouts of ginseng (2 pieces). Finish by sifting a little ginseng powder over the top. Your fragrant and sweet ‘Sprouts Ginseng Omelet with Ginseng Choux’ is now complete! Enjoy your delicious creation!
