Cream Puffs

Cream puffsMy sister bought me a Women’s Weekly baking puffs and pastries cookbook (a ww cookbook!!) from Australia some time back. I was gawking at the very very pretty pictures andddd the complexity of the recipes. I’ve noticed that all the puff recipes called for this thing called Baker’s flour and I’ve never seen a packet of it in my whole life. So I just chucked the whole book in my cupboard and it literally never got to see the light of the day until…

one day, I finally got around to google for baker’s flour substitutes. So it turns out that I can use plain flour with a little corn flour mixed in. And so, I got around to making the first cream puffs of my life.

And it was quite a success except when making the cream, I added way too much milk. Luckily, I managed to save it by adding more corn flour. The puff turned out nice (though it doesn’t look aesthetically pleasing).

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Oh and just for the sake of pipping the cream into the puffs, I went to buy my first piping tube. I was so excited to own one and am looking forward to pipe cream onto cakes next time. All in all, I was very excited about making choux pastry for the first time. It’s easy to follow and interesting to prepare the dough over heat.

Gonna try the chocolate cream puff recipe in the book next time!

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Recipe: (from Women’s Weekly Baking puffs and pastries)

  • ½ cup (125ml) Water
  • 60g Butter (chopped finely)
  • 1 tbsp Caster sugar
  • ½ cup Baker’s flour (I used plain flour instead and replaced 1/10 of the amount with corn flour)
  • 3 Eggs

1. Preheat oven to 220 degrees Celsius. Line oven trays

2. Combine water, butter and sugar in medium saucepan and bring to boil. Don’t let the water evaporate before butter melts.

3. While pan is still over heat, add flour all at once. Use a wooden spoon to briskly beat the ingredients over the heat until the mixture forms a ball and pulls away from side and  bottom of pan.

4. Transfer pastry to a medium bowl. Use wooden spoon to briskly beat in 2 of the eggs, one at a time.

5. Beat the last egg in a separate bowl and slowly beat in enough of the egg until the mixture reaches the right consistency: it should be smooth and glossy, holding its shape but gently folds over itself when the spoon is removed.

6. Drop level tablespoons of the pastry, about 5 cm apart onto trays

7. Bake puffs for 10 minutes. Reduce oven temperature to 180 degrees Celsius, bake for another 15 minutes. Cut a small opening into the base of each puff. If the puffs are not dry at this stage, bake for a further 5 minutes or until dry. Cool on tray.

8. Spoon cream into pipping bag fitted with a 5mm plain tube and pipe through cuts into puffs.

Crème pâtissière recipe:

  • 3 cups (750ml) Milk
  • 2/3 cup (150g) Caster sugar
  • 1 tsp Vanilla extract
  • 6 Egg yolks
  • 1/3 cup (50g) Corn flour

1. Combine milk, sugar and extract in medium saucepan. Bring to boil.

2. Meanwhile, whisk egg yolks and corn flour in a medium heatproof bowl. Gradually whisk in hot milk mixture.

3. Return the mixture to saucepan and stir over medium heat until mixture boils and thickens.

4. Cover and refrigerate for at least 4 hours. (The cream might solidify and become pudding-like)

Makes around 14 puffs. There might be more than enough cream

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