Cream Puff

My latest trial ...

Cream Puff

Ingredients:

Milk 200 g (7 oz.)
Butter 80 g (2.8 oz.)
Flour 140 g (4.9 oz.) - sifted
Eggs 200 g (7 oz.) 4-5 eggs
Sugar 2 teaspoons
Salt ½ teaspoon

First, eggs (at room temperature) mix well.

Next, cut butter into small pieces. Put it into a pot together with milk, sugar and salt. Bring mixture to a boil. The liquid must be boiling rapidly so that the fat is dispersed in the liquid and not just floating on top.

When the milk starts to boil and the butter is fully melted, add the sieved flour and stir rapidly to form a dough ball and easily pull away from the sides of the pan.

Watch the VIDEO to see how to do it the right way.

Put the hot dough into a bowl and add the eggs a little at a time. Keep beating until the liquid of the egg is completely soaked up by the dough before adding more eggs.

The paste is ready when you have a smooth batter.

Tip:
If the batter is clumpy then you may have ignored one of these points:
* Add all the flour at once.
* Eggs must be at room temperature.
* Add egg little by little and stir until the liquidity of the egg is absorbed before adding more.

Fill the paste into an pastry bag and pipe out round mounds of dough of about 4 cm in diameter onto the baking paper. If you have no pastry bag, you can drop the dough from a spoon, instead.

Spray the puff shells with water right before baking.

Preheat oven to 200 °C (390 °F). Bake for 30 minutes.
When the puff shells turn brown, lower the heat to 170 °C (340 °F) and continue baking for another 20 minutes.

NEVER open the oven during baking.

For the Cream:
Milk 500 g (17.5 oz.)
Butter 30 g (1 oz.)
Sugar 100 g (3.5 oz.)
Egg yolk 100 g (3.5 oz.)
Flour 40 g (1.4 oz.)
Vanilla essence

Mix egg yolk and 3/4 of the sugar in a pan until perfectly smooth. Add the flour and mix again.

1/4 of the remaining sugar add with butter and milk. Bring it to a boil. Pour half of the hot milk into the bowl with the egg/sugar. Stir and then return the mixture back into the pot. Keep heating and stirring until the mixture comes to a boil and thickens. Remove from heat. You’re finished when you spot big bubbles of air in the custard cream. Finally, add vanilla essence.

Pour the hot pastry cream onto a baking pan or another shallow pan, so it cools down quickly. Before using the pastry cream as filling, whip until it is smooth again. It’s thick and shiny…and really delicious.

Cut the top 1/3 of puff shell and fill it with pastry cream.

On top of that, add some whipped heavy cream.




Put the top of the puff shell back and powder with icing sugar (tak buat, sebab takder icing sugar).


And then…



p/s:
Comments from Julia - Mama, puff shell ni keras skit la.

Mama: Ok, noted.

(Eh! tapi kan, bila dah letak cream inside, after awhile, shell tu dah tak keras lagi dah. Camner, eh?)


EXTRA NOTES:

The second time I tried this recipe, I baked using Healsio Steam Oven (Convection, with preheat). Lowered temperature to 180°C, baked for 30 minutes. When the puff shells turn brown, lowered the heat to 150 °C and continue baking for another 20 minutes.