Table for 2.... or more: Chocolate Custard Cream Puffs. Neighbour Maria fell in love with my cream puffs.
This time, I offered her new flavours, Chocolate Custard and regular fresh cream (she used to order only vanilla custard cream) For the chocolate custard, I tweaked my usual recipe to be like this. Still using whole eggs rather than just egg yolks… I will avoid pure yolks recipes unless I have a pure egg white recipe coming up. Chocolate Custard Filling 2 eggs 500ml chocolate milk 120gm sugar 2 level Tbsp all purpose flour 2 level Tbsp cornstarch 60gm bittersweet chocolate ½ tsp vanilla extract 1.
Table for 2.... or more: Durian Custard Cream Puffs. Remember there was this Durian Shoppe in Klang Valley few years back?
They had these durian puffs which were so good. It’s durian season here again and this time, I’m gonna recreate that!! It’s my first time making Choux pastry. One word---Tiring Cos my Philips hand held mixer almost went “kaput” beating the eggs into the dough. I had to beat it for 20 seconds, stop the mixer, scrape everything back into the bowl cos they were stuck all between the whisks.
My brain: “If only I get a Kenwood Chef one of these days…. .” But no matter how difficult it was…. After giving some to my neighbor to try, I immediately got orders for this Saturday kekekekeke!!! Choux Pastry:250ml water 90gm butter (salted) 150gm flour 10gm sugar 4 large eggs 1. Adapted from: The Golden Book of Desserts (Publisher: Page One) Before baked and after baked!!
1. The whole bounty of durian puffs-----75 golf balls :) I Love. I Cook. I Bake.: Cream Puff (Kue Sus Isi Vla) This is my mum's recipe (again - yes, she's one of my recipe sources :P) I love this since my childhood and so does my family All the puffs before adding in the filling Rum custard and chocolate custard filling What you need: For the puff: 125g plain flour 100g butter 4 eggs 200ml water 1 tsp salt For the filling: 20g cornflour 20g plain flour 70g sugar 2 egg yolks 300ml fresh milk rum (for rum custard) unsweetened cocoa powder + chocolate emulco (for chocolate custard) For the puff: Bring to boil water, butter and salt, add in plain flour - off heat, stir well After cooled, add in eggs, beat with mixer for around 2 minutes Grease cookies pan, spoon 2 tbsp of the dough - make into round shape, give enough spaces in between Preheat oven at 200degC for 10mins, bake around 20mins or til golden brown Cut the puff big enough to add filling, add accordingly Makes 20pcs.
Cream Puffs Recipe. I first fell in love with cream puffs when I was in primary school.
In my class, there was this boy whose father owned a popular bakery shop and their specialty was cream puffs. Every year, the bakery would sponsor their cream puffs to the students at the school; we would bring back a box filled with the sweet, puffy, custardy cream puffs. I just loved them and couldn’t get enough, and secretly wished that one day I would own a bakery with endless supply of cream puffs! Check out this cream puffs recipe from my contributor Ho Siew Loon. The craze over Japanese-style baking and pastries continues. Great cream puffs are always puffy on the outside but hollow on the inside where we put in the filling. You might also be interested in the French version of cream puff here, by David Lebovitz.
Cream Puffs Recipe. Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray. In a bowl sift or whisk together the flour, sugar and salt. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C).
Creme Anglaise Recipe. Creme Anglaise: Have a fine medium-sized strainer and bowl ready near the stove. In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended. (Do not let this mixture sit too long or a film will develop on the yolks.) In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. Then, gradually add the remaining cream, whisking constantly. Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170 - 175 degrees F) (77 - 80 degrees C). Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. The creme anglaise can be refrigerated covered with plastic wrap for a couple of days.