Cream Puff



Its been a year since i last bake cream puff and since i hv 2 boxes of durian left in my fridge, i thought what is more yummy than a durian cream puff.. for durian filling i just mashed durian and fill my puff with it... i used to mix durian flash with whipped cream but still prefer using only durian flash as filling... durian filling recipe fm hugbear.

Below is a fairly simple recipe which i've always use ... think i got this recipe fm some blog.. the creme patisserie recipe is fm Florence...( the sweetness of her cream is just right for my liking)


Ingredients A
85g butter
200g water
1tbsp sugar
1/4 tsp salt

Ingredients B
120g flour
1/2tsp double acting powder (i used self raising flour and 1/2tsp of baking powder)

Ingredients C
3 eggs (180g)
1/4 tsp vanilla oil

Method
Mix well ingredients A, bring to a boil and turn off fire
Add ingredient B and mixed into a smooth dough
Leave dough to cool, transfer to mixing bowl and add eggs gradually, blend well
Spoon a spoonful of dough mixture and push it onto a baking tray by using another spoon (i pipe my mixture)
Bake at a preheated oven at 200C for 20mins till golden brown
When puff cool down, slit an opening at the side by using a pair of scissors, fill it with fillings of ur choice.

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Cream Patisserie
240ml milk
5tbsp castor sugar
1/2tsp vanilla essence
1egg+2egg yolks
2tbsp cornstarch

Method
Mix 60ml of milk with cornstarch till smooth
Add the beaten egg and yolks into the cornstarch mixture
Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring constantly till mixture thicken. Do not burn the custard
Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use.
Durian Fillings
200 or 250 ml of non-diary whipping creamequivalent amount of durian pulps
10 gm of gelatine powder
3 tbsp of hot water to dissolve gelatine powder
Method
Whip up whipping cream to a soft peak.
Add in durian pulps and melted gelatine powder and mix well.
Put fillings in a piping bag and pipe it out into the baked choux pastry.
If you like, you can just spoon the fillings into the pastry too.
Dust the top of the pastry with some snow powder and leave it in fridge to chill before serving.(If you leave it in freezer, it will taste like eating durian puffs ice-cream.)

2 comments:

maziah said...

tadi tengok masterchef malaysia tunjuk cara buat cream puff but miss the recipe..so i apalagi..carik la kat blog fav i ni..hopefully tomorrow boleh buat..:)

Rima said...

Maziah
eh eh sekali sekala bila orang comment kat my old post.. ku terkenang rumah lama ku and my old bakes... the latest cream puff is far much better than this one.. lemme know which one u choose ok..

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