Sunday, January 07, 2007

Choux Pastry Puffs with Custard filling

When I saw this recipe about 2 days ago from the baker's blog, i knew i gotta try it one of these day (which happened to be today). The recipe itself looks rather simple and yet i am worry whether the puff is going to come out all right. I was still doubtful how a small "lump" can expand to size without baking powder?! O_o Well, i am glad i tried the recipe. Half of my batch came out ok, all expand and the other half just collapsed. I blamed it on my lousy oven -_-" So i will be copying the recipe from the baker's blog hor.

Choux Pastry Puffs
from "Joy of Cooking - All About Party Foods & Drinks"

1 cup sifted all-purpose flour
1/2 cup water

1/2 cup whole milk

113g unsalted butter

1/2 teaspoon salt

4 large eggs

1. Bring the water, milk, butter and salt to a boil over medium heat.
2. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan.

3. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture.
4. Let cool for 5 minutes, stirring occasionally.

5. Add the eggs one at a time, beating thoroughly after each egg.

6. Make sure paste is smooth before adding each egg.

7. Beat the dough till smooth and shiny.

8. Choux paste can be covered and refrigerated for up to 4 hours.

9. When it is cold, you do not need to bring the paste to room temperature before baking.

10. Pipe paste onto pan according to desired size.

11. Bake at 200 degree celcius for 15 minutes and then reduce the temperature to 180 degree celcius and continue to bake until golden brown and very firm to the touch, about 10 to 15 minutes more.

Before baking....
& After baking.... O_o

I had filled the baked puffs with custard filling that i tembak from Agnes Chang's Baking Made Easy.

Recipes for Custard filling

60g sugar
50 g custard powder

100 ml milk


200ml milk
50gm butter
1/2 tsp vanilla essence

1 egg yolk

A in a small pot.
B milk to boil, then pour into A and mix well.
Return to fire, stir and cook till boiling.
Add butter and stir well till smooth.
Remove from fire, add yolk and vanilla.
Stir well and leave to cool before using



Anonymous said...

wahh..sing yin...the puff look nice wo..and...yum yum..make me hen xiang try leh... >.<

Sze Wei

Sing Yin @ Serene said...

u come back, i make for u

Anonymous said...

A lor. Got leave some for me?

Anonymous said...

My god - why no sms to invite me to come and sample your tasty pastries!!


Sing Yin @ Serene said...

nonnie: 早就吃完了啦!!

thanis: i first time made, no confidence wor... so dun dare to belanja ppl eat....

Anonymous said...

First time make but then finish makan liao - means its good tu. If not how to finish :P

Related Posts Plugin for WordPress, Blogger...