I think most everyone will love Cream Puffs. 😘
The fresh choux pastries are light and crispy and the inner cream is exquisite. 😋
Puff recipe:
Butter 50g
Salt 2g
Water 120ml
Cake flour 75g
2 Large eggs
Method:
1. Preheat oven at 200℃ for 10min
2. Mix warm butter, salt, water with cake flour
3. Simmer it on low heat (stir process) It is better to over stir than to less stir so if you use a well coated frying fan, please stir for 3 minutes on low heat :) Then it would be perfect!
4. Put the stirred dough in a bowl and cool it.
5. While it cools down, add stirred egg by three separate times.(You don't need whisk, it mixes well enough )The dough must be stretchy rather than watery and not crack
6. Spray some water and gently pushing the pointy tip of the top(By spraying water, In this way, the custard dough will rise up very well ). Bake at 200℃ for 25min. ( Baking time may vary depending on the type and accuracy of your oven.)
Custard Creme Recipe: 4 egg yolks White sugar 120g Cake flour 50g White milk 250ml Vanilla extract Fresh cream 100g Sugar 20g
Instructions: 1.In a medium saucepan (preferably a heavy saucepan for equal heat distribution), add egg yolks and beat gently. Add granulated sugar and whisk until the mixture turns pale yellow. 2. Add the cake flour and milk and whisk until combine. ( add milk in two batches) 3. Add in Vanilla extract and well combine. 4. Cook the mixture over low heat while CONSTANTLY mixing with a silicone spatula. The custard bring it to ALMOST boil (It should not actually be boiling). It will start to thicken. Add the butter to combine, if you are using it. Remove from the heat and set aside. 5. Transfer the custard to a tray (or flat container) and cover with plastic wrap to prevent a film from forming on top of the custard. Put it in the refrigerator to cool down completely. 6. Whisk the whip cream till soft peak formed, add in cooled custard and whisk until nice and smooth. The custard is now ready to use. 7. You can keep the homemade custard for up to 3 days in the refrigerator. To prevent a film from forming on top of the custard as it cools, press a piece of plastic wrap on top of the custard.
Source from: LOVE_The_SCOOP
The fresh choux pastries are light and crispy and the inner cream is exquisite. 😋
Butter 50g
Salt 2g
Water 120ml
Cake flour 75g
2 Large eggs
Method:
1. Preheat oven at 200℃ for 10min
2. Mix warm butter, salt, water with cake flour
3. Simmer it on low heat (stir process) It is better to over stir than to less stir so if you use a well coated frying fan, please stir for 3 minutes on low heat :) Then it would be perfect!
4. Put the stirred dough in a bowl and cool it.
5. While it cools down, add stirred egg by three separate times.(You don't need whisk, it mixes well enough )The dough must be stretchy rather than watery and not crack
6. Spray some water and gently pushing the pointy tip of the top(By spraying water, In this way, the custard dough will rise up very well ). Bake at 200℃ for 25min. ( Baking time may vary depending on the type and accuracy of your oven.)
Custard Creme Recipe: 4 egg yolks White sugar 120g Cake flour 50g White milk 250ml Vanilla extract Fresh cream 100g Sugar 20g
Instructions: 1.In a medium saucepan (preferably a heavy saucepan for equal heat distribution), add egg yolks and beat gently. Add granulated sugar and whisk until the mixture turns pale yellow. 2. Add the cake flour and milk and whisk until combine. ( add milk in two batches) 3. Add in Vanilla extract and well combine. 4. Cook the mixture over low heat while CONSTANTLY mixing with a silicone spatula. The custard bring it to ALMOST boil (It should not actually be boiling). It will start to thicken. Add the butter to combine, if you are using it. Remove from the heat and set aside. 5. Transfer the custard to a tray (or flat container) and cover with plastic wrap to prevent a film from forming on top of the custard. Put it in the refrigerator to cool down completely. 6. Whisk the whip cream till soft peak formed, add in cooled custard and whisk until nice and smooth. The custard is now ready to use. 7. You can keep the homemade custard for up to 3 days in the refrigerator. To prevent a film from forming on top of the custard as it cools, press a piece of plastic wrap on top of the custard.
Source from: LOVE_The_SCOOP
Happy Baking!!
Comments
Post a Comment