EASY CREAM PUFF

Resipi yang mudah dan senang diingati. Cream puff ini sedap dimakan samada berintikan kastad atau pun krim. Untuk jalan mudah saya hanya menggunakan krim putar aje...dan untuk memastikan krim puff ini tidak turun apabila sejuk pastikan puff ini dimasak dengan betul....puff akan menurun jika ia masih basah dan berat.  Sajian yang sesuai untuk minuman petang mahu pun majlis keramian.

Easy Cream Puff

Puff Shell

1 cups water / 1 cawan air

½ cups butter (1 stick) / 1/2 cawan butter

1 cup all-purpose flour / 1 cawan tepung

4 large eggs / 4 biji telor

Custard Cream Filling

¾ cup sugar / 3/4 cawan gula

⅓ cup all-purpose flour / 1/2 cawan tepung

½ teaspoon salt / 1/2 sdt garam

2 cups milk / 2 cawan susu

4 egg yolks, beaten / 4 biji telur dipukul

2 teaspoons vanilla/ 2 sdt vanilla

For the sweetened whip cream:

1 pint whipping cream / 1 pint krim putar

Granulated sugar to taste / gula secukup rasa

Vanilla to taste / sedikit vanilla

Confectioners’ sugar / gula ising

Instructions

For the cream puff shells:

Preheat oven to 400 degrees F. Set aside a large (12 or more) muffin tin, ungreased./ Panaskan ketuhar pada 400 darjah/ Jika menggunakan acuan muffin..oleskan dengan butter tapi kalau menggunakan piping bag alas baking sheet dengan pachment paper.

Bring water and butter to a rolling boil in heavy saucepan. / Renehkan air dengan mentega

Stir in flour over low heat, stirring until mixture forms a ball. / Masukkan tepung

Gaul rata sehingga adunan tidak melekat di periuk

Remove from heat. Stir in eggs, one at a time, beating until dough is a smooth ball./ Alihkan dari api dan masukkan telur yang dikocok tadi....saya menggunakan hand mixer supaya sebati.

Adunan menjadi sebati - lihat texturnya

Using a tablespoon, drop dough into deep muffin tins. This doesn’t have to be an exact measurement, but depending on how big you want your shells to be, my aunt uses generous tablespoons. / Kalau menggunakan beg pipping..masukkan dengan menggunakan samada open star atau round nozzle

Bake shells in 400 degrees F oven for 25 to 35 minutes or until puffed, golden brown and dry. Important that the puffs are dry or they may collapse. Remove from oven and cool completely. The shells can be prepared the day before. Just cover with foil when completely cooled. / Bakar selama 25-35 minit..atau sehingga puff kering. Puff seharus kering supaya ia tidak menurun apabila sejuk.

For the custard cream filling:

1. Mix sugar, flour and salt in saucepan. Stir in milk. Cook over medium heat, stirring constantly. Bring to boil and boil for one minute only.
2. Remove from heat. Stir about half of the mixture into beaten egg yolks.
3. Blend this back into remaining hot mixture in the saucepan. Bring just to a boil.
4. Add vanilla and stir until combined. Remove from heat. Set aside.

For the sweetened whipped cream:

1. Whip your cream using electric beaters and add sugar and vanilla to your liking.
2. Assembling the cream puffs:
3. Cut off shell tops and fill puffs ⅔ full with Custard Cream Filling. Top generously with sweetened whipped cream.
4. Replace top of puff and cover with sifted confectioners’ sugar.