Thursday, August 21, 2014


Resipi ini lain dari yang biasa saya buat. Merupakan cubaan pertama saya menggunakan resipi

Pastrinya agak crispy dan kulit luarnya agak keras. Tekturnya seakan-akan Japanese Cream Puff tetapi ini tidak meletakkan cookie doh topping. 

Pada yang sukakan puff yang crispy..resipi ini memang sesuai. Untuk fillingnya seperti biasa boleh gunakan custard filling ataupun fresh cream. Saya gunakan fresh cream yang di pumpkan ke dalam puff.

Crusty Cream Puff

  • 85ml water
  • 50g butter
  • pinch of salt
  • 1/4 tsp sugar
  • 1/4 tsp vanilla essence
  • 50g bread flour
  • 20g cake flour
  • 2 eggs (lightly beaten)
Creme Patisserie:
  • 240ml skim milk
  • 5 tbsp castor sugar
  • 1/2 tsp vanilla essence
  • 1 egg + 2 yolks
  • 2 tbsp cornstarch

Choux Pastry

1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.

Creme Patisserie
1. Mix 60ml of milk with the cornstarch till smooth.
2. Add the beaten egg and yolks into the cornstarch mixture.
3. 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 all the time.
4. Now pour the egg cornstarch mixture through a strainer into the rest of the boiling milk. Stirring constantly till mixture thicken. Do not burn the custard.
5. 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.

Do not open the oven door in the baking process. Open oven door to remove puffs only after the 30 minutes in-oven cooling process.

(I did not follow the 30 mins in-oven cooling process because I have another tray of pastry to bake. The puff pastry still turn out good.)
Cream Puff Pastry (Choux) 20~24 large

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