Saturday, 20 July 2013

cream puff

my first

last week i decided to finally make some cream puffs. i've always wanted to make these cute little puffs of creamy custardy goodness, but never got around to it. 

i used this awesome recipe i found on the internet. as always, the recipe is super simple, super easy, and yes, foolproof. i absolutely LOVE foolproof recipes. heheh. 

and i could say, watching the little puffs rise in the oven made me really really happy. it's true when they say baking is a therapy. stress reliever yes!

you can either slit the puffs halfway and spoon custard into them or you can pipe the custard (using a small, round piping) into the puffs, which i found was a really fun thing to do in fact!

the custard i made was a bit burnt though :'(
so i learnt my lesson. never leave custard cooking on the stove without CONSTANTLY stirring it. so basically, you can't leave custard on the stove on it's own. very manja lah the custard.

the puffs are made using choux paste, which is kinda like a basic dough used for many types of pastries. and the filling for cream puffs actually varies, but we usually find the ones with custard or creme patissiere. a bit about cream puffs:
profiterolecream puff (US) or choux à la crème is a choux pastry ball filled with whipped creampastry cream, or (particularly in the US) ice cream. The puffs may be decorated or left plain or garnished with chocolate saucecaramel, or a dusting of powdered sugar.
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères. It contains only butter, water, flour, and eggs. 
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs

source: wikipedia 


puff pastry
  • 1 cup water
  • 150g butter/margerine
  • 1 cup bread flour (high protein flour)
  • 4 large eggs
  • 1/2 tsp salt (reduce or omit if using salted butter/margerine)
how to:
  • heat water, salt and butter to a rolling boil; reduce heat. tip in the flour and stir vigorously over low heat until mixture forms into a ball, about 1 minute.
  • remove from heat. add in the eggs, one at a time, while beating until dough mixture is smooth.
  • use rounded teaspoonfuls (or tablespoonfuls, depends on the size you'd like) or a piping bag to make mounds of dough set about 2 inches apart on a well-greased/lined baking tray.
  • bake puffs in preheated oven at 200 C, until they are puffed and golden brown for about 20-30 mins. 
  • let cool and pipe custard into the puffs.

  • 3 large egg yolks
  • 200g sugar (or adjust according to your preference)
  • 3 cups milk
  • 1 1/2 tbsp plain flour
  • 1 1/2 tbsp cornstarch
  • 1/2 tsp vanilla
how to:
  • beat yolk and sugar until white. pour in milk bit by bit while mixing until sugar is melted.
  • put in flour, cornstarch, vanilla and mix until smooth.
  • cook over medium heat, stirring constantly until mixture boils and is thick.
  • cool before putting into puffs.

these puffs are very easy to make, and very very good to eat! you can make these for iftar, or even for hari raya open house... maybe i'll make some for raya?


anyways, it's already the 11th day of Ramadhan, how's your fasting going? heheh. let us all hope that this Ramadhan will be one of the best in our lives, and that we can all benefit from this holy and blessed month... let's make full use of the remaining 19 days before we celebrate eid in triumph and victory :)

baker at heart,


No comments:

There was an error in this gadget