Cream Puffs
Assalamualaikum and Dobry den!
The recipe is not mine, it is originally from here. There are step-by-step pictures in this blog. The owner of the blog is awesome! She made the most gorgeous looking sweets ever! Check it out! (It's in Malay though. But for a non-Malay speaker, you can always enjoy the awesome pictures!)
Oh, since my friend requested for me to share the recipe with her, so I've translated the recipe from Malay to English.
Ingredients:
110g butter
250ml water
1 teaspoon sugar
1/4 teaspoon salt
150g flour
4 eggs (grade B)
How?
1.Boil water, butter, salt and sugar in a pot. When it is boiled and the butter is fully melted, turn off the heat and pour in flour. Mix it well with a wooden spoon.
2. When the flour is nicely mixed with the melted butter, put the pot back on medium heat and stir again for 2-3 minutes.
3. Turn off the heat, and continue to stir until the dough is lukewarm. Add an egg, mix it very well with the dough before adding another egg. Repeat until all eggs are finished. (This is important! Make sure the dough is cool enough so the eggs will not "cooked" when they are mixed together.)
4. Insert the batter into a piping bag. If the batter is quite hard to be piped out from the piping bag, it means that the dough still need some liquid. Try adding an egg and try to test if the batter can be piped out easily and nicely. (This happened to me sometimes. Since the recipe used Malaysian eggs, I guess sometimes the eggs here are much smaller.)
5. Pipe the batter into a cookie tray lined with a cooking sheet using a star-shaped nozzle. (I prefer to make them in a smaller size, like a pate a choux, rather than the ones I made for the Grad's night bake sale)
6. Spray some water onto the puffs before putting them in oven.(Important too! Or else your puffs will not turn out nice)
7. Bake at preheated oven (180degree celcius) for 15 minutes. Then reduced the oven temperature to 160 degree celcius and bake for another 15 minutes.
8. Cool down before piping in the fillings.
Fillings:
250ml heavy cream (the original recipe used fresh milk, I don't like the taste so I substituted it with heavy cream)
2 tablespoon sugar
2 tablespoon cornstarch
1 egg yolk (whisked)
1/2 tablespoon butter
1 teaspoon vanilla (you can also substitute it with 1 tablespoon of cocoa powder if you want a chocolate flavour)
How to:
1. Mix well everything in a saucepan except for butter. Cook until it become slightly sticky.
2. Add in butter, mix it well. Cook until it become thick enough (when you lift up the mixture, it won't fall)
3. Chill in the fridge before use.
4. Pipe the fillings into the puffs.
Or, sometimes I just whipped up some cream and icing sugar and piped it into the puffs. =)
Anyway, the early steps are a bit tiring especially when you start to mix in the eggs. So, be patience, okay? =)
The same recipe can be used to make eclairs. just pipe the batter into a long cylinder shape using a round-shaped nozzle.
Enjoy and Good luck !!
The recipe is not mine, it is originally from here. There are step-by-step pictures in this blog. The owner of the blog is awesome! She made the most gorgeous looking sweets ever! Check it out! (It's in Malay though. But for a non-Malay speaker, you can always enjoy the awesome pictures!)
Oh, since my friend requested for me to share the recipe with her, so I've translated the recipe from Malay to English.
Ingredients:
110g butter
250ml water
1 teaspoon sugar
1/4 teaspoon salt
150g flour
4 eggs (grade B)
How?
1.Boil water, butter, salt and sugar in a pot. When it is boiled and the butter is fully melted, turn off the heat and pour in flour. Mix it well with a wooden spoon.
2. When the flour is nicely mixed with the melted butter, put the pot back on medium heat and stir again for 2-3 minutes.
3. Turn off the heat, and continue to stir until the dough is lukewarm. Add an egg, mix it very well with the dough before adding another egg. Repeat until all eggs are finished. (This is important! Make sure the dough is cool enough so the eggs will not "cooked" when they are mixed together.)
4. Insert the batter into a piping bag. If the batter is quite hard to be piped out from the piping bag, it means that the dough still need some liquid. Try adding an egg and try to test if the batter can be piped out easily and nicely. (This happened to me sometimes. Since the recipe used Malaysian eggs, I guess sometimes the eggs here are much smaller.)
5. Pipe the batter into a cookie tray lined with a cooking sheet using a star-shaped nozzle. (I prefer to make them in a smaller size, like a pate a choux, rather than the ones I made for the Grad's night bake sale)
6. Spray some water onto the puffs before putting them in oven.(Important too! Or else your puffs will not turn out nice)
7. Bake at preheated oven (180degree celcius) for 15 minutes. Then reduced the oven temperature to 160 degree celcius and bake for another 15 minutes.
8. Cool down before piping in the fillings.
Fillings:
250ml heavy cream (the original recipe used fresh milk, I don't like the taste so I substituted it with heavy cream)
2 tablespoon sugar
2 tablespoon cornstarch
1 egg yolk (whisked)
1/2 tablespoon butter
1 teaspoon vanilla (you can also substitute it with 1 tablespoon of cocoa powder if you want a chocolate flavour)
How to:
1. Mix well everything in a saucepan except for butter. Cook until it become slightly sticky.
2. Add in butter, mix it well. Cook until it become thick enough (when you lift up the mixture, it won't fall)
3. Chill in the fridge before use.
4. Pipe the fillings into the puffs.
Or, sometimes I just whipped up some cream and icing sugar and piped it into the puffs. =)
 |
| The pate a choux version. |
The same recipe can be used to make eclairs. just pipe the batter into a long cylinder shape using a round-shaped nozzle.
Enjoy and Good luck !!
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