Friday, November 16, 2012

Cream Puffs ..........

Cream Puffs


Choux Pastry:
1 stick butter (8 tablespoons or half cup)
1 cup water
1/4 teaspoon salt
4 eggs
1 cup all-purpose flour

  1. Put butter and and water into saucepan on low heat. Turn off the heat once butter has melted.
  2. Add in flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan.
  3. Leave to cool for about 10-15 minutes.
  4. Beat in eggs one at a time using a electonic mixer (low speed) until mixture is stiff.
  5. Using an ice cream scoop or teaspoon, scoop the dough onto a greased baking sheet.
  6. Bake in a preheated oven at 190 Celcius for 10 minutes. Reduce temperature to 170 Celcius and bake for another 15 minutes.
  7. Turn off the heat. Leave the puffs to cool in the oven for another 20-30 minutes.
Crème Pâtissière (Filling)

1 cup milk (236ml)
2 egg yolks
1/4 cup caster sugar (55g)
1 drop vanilla extract
2 tablespoon corn starch
1 pinch salt (only if not adding butter, or using unsalted butter)
1/2 tsp unsalted butter, for additional shine and firmness

  1. Add yolks, 1/4 cup milk, vanilla beans, salt, corn starch in a bowl.
  2. Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as  you pour. Once incorporated, pour everything back into the saucepan.
  3. Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
  4. Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.
  5. To make the cream puffs, use a small nozzle and attach it to the piping bag. Insert the nozzle into the choux pastry and pipe the creme into the puff.

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