DURIAN CREAM PUFF RECIPE I

I got to run this fast...I have a few more pending recipes that I need to posted.... Theses Cream puffs happened when I have extra whipped cream and durian...so I made one batch of these. Simple  Choux Pastry and easy to remember. Recipe adapted from :-http://rasamalaysia.com/cream-puffs/2/.  

You can use the normal custard filling if you don't like durian.

Choux Pastry:

1 stick butter (8 tablespoons or half cup)

1 cup water

1/4 teaspoon salt

4 eggs

1 cup all-purpose flour

Method:

1. Put butter and and water into saucepan on low heat. Turn off the heat once butter has melted.
2. Add in flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan.
3. Leave to cool for about 10-15 minutes.
4. Beat in eggs one at a time using a electonic mixer (low speed) until mixture is stiff.
5. Using an ice cream scoop or teaspoon, scoop the dough onto a greased baking sheet.
6. Bake in a preheated oven at 190 Celcius for 10 minutes. Reduce temperature to 170 Celcius and bake for another 15 minutes.
7. Turn off the heat. Leave the puffs to cool in the oven for another 20-30 minutes. 

Kebetulan ada durian dan whipped cream lebih daripada buat crepes , tak tahu hendak buat apa saya buat krim puff ini...biasanya fillingnya custard..tapi yang ini saya campurkan whipped cream dan isi durian..sama macam inti crepes...Pada yang minat durian pasti suka..puff ini. Resipinya mudah..dan senang diingati.

 

Next Post - Blueberry Scones

FLUFFY FLANKY CHEDDAR BISCUITS

This is a perfect savoury scones..firs time I made a savoury scones....just happened to get free cheddar....anyway it is easy to prepare and definitely  great for tea or breakfast.

Fluffy Flaky Cheddar Biscuits

Makes 12 biscuits

Printable Recipe

Ingredients

1-3/4 cups all-purpose flour

1 Tbsp. baking powder

3/4 tsp. salt

1/2 tsp. freshly ground pepper

1-1/2 cups (6 oz.) Sargento® Shredded Double Cheddar Cheese, divided

1/3 cup butter or margarine, cubed

3/4 cup milk

Directions

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine flour, baking powder, salt, pepper and 1 cup cheddar cheese. Cut in butter cubes using a pastry blender or fork, until you have pea-sized lumps of flour. Add milk and mix with your hands until mixture is moistened.

Knead gently on floured surface 8 times. Roll out to 1/2-inch thickness. Cut with 2-1/2-inch biscuit cutter. Re-roll and cut scraps. Place biscuits on baking sheet and sprinkle with remaining 1/2 cup cheddar.

Bake 10 minutes or until biscuits are golden brown.

Next Post - Durian Cream Puff 

DURIAN CREPES RECIPE II - 4 FLOUR

The season is cooling off and one thing interesting about this durian crepe is the variation of recipe used ...from one flour till seven flour. I had tried,1,3,4 and 5...so I need to record it down so the next time around I know which recipe to use. Honestly I don't really know how to compare the differences...it looks the same. For this recipe I added some Pandan Paste and I still maintain the whipped cream fillings

Bahan-bahan Adapted from  - http://hanamemories.blogspot.com/2012/11/durian-crepe.html

 t
• 20 gm tepung gandum
• 20 gm tepung ubi
• 10 gm tepung jagung
• 10 gm tepung kastard
• 1 biji telur
• 1 sudu kecil minyak masak
• 1 sudu besar gula halus
• 40 ml susu cair
• 150 ml air
• kaler kuning lemon
• perisa durian ~ pilihan

Cara-cara

1. Masukkan kesemua bahan dalam mangkuk ,  sebatikan dan tapis
2. Lengserkan kuali dengan butter.
3. Ambil sesenduk kecil dan tuang ke dalam kuali non stick ( tak melekat ) dan layangkan kuali agar ianye menebar dengan tipis. Masa kite menebar tuu lebihan adunan boleh di keluarkan supaya crepe tak menjadi tebal. Buat crepe setipis yang boleh ye.
4. Masak menggunakan api yang kecil
5. Masak hingge crepe mengering dan tak perlu di terbalikkan.

FILLING

• 200 gm non dairy whipping cream ~ putar hingge kental
• Isi durian secukupnye.

Kata orang utara...demamnya sudah kebah...nampaknya begitulah...sudah tidak serancak dahulu....Semasa tengah mengamuk hari itu saya test 1, 3, 4....dan 5 jenis tepung..masuk yang 7 jenis saya angkat tangan..dah tak mempu nak try....lagi pula saya sendiri pun sudah naik confuse dan tidak tahu membezakan jenis-jenis tepung yang digunakan..bagi saya semua nampak sama aje....tetapi untuk tujuaan record saya masukkan juga dalam blog ni..takut resipi hilang...so yang ini saya gunakan 4 jenis tepung berperisa pandan dan intinya saya maintain whipped cream dan durian. resipi adaptasi dari blog - 

http://hanamemories.blogspot.com/2012/11/durian-crepe.html

Next Post - Flanky Cheddar Scones..

PAVLOVA

Pavlova...Pavlova..I heard about it...but haven't seen it...and haven't tested it. When I made my son birthday's cake a have left over fruits that fit in Pavlova..so I made a batch of it. I adapted the recipe from  - http://www.joyofbaking.com/Pavlova.html

Wow...its awesome crispy from the outside and soft inside...simply best with whipped  cream and fresh fruits. I made a mini version..well you got the choice to either stake it up or simply make it plan. A great sweet ending.

Here's some context on Pavlova excerpt from - http://www.joyofbaking.com/Pavlova.html

Pavlova (Pav) is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. This lovely dessert is typically served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926.

• 4 large (120 grams) egg whites
• 1 cup (200 grams) superfine (castor) sugar
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon white vinegar
• 1/2 tablespoon cornstarch (corn flour)

Topping:

• 1 cup (240 ml) heavy whipping cream
• 1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)
• 1/2 teaspoon pure vanilla extract

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Pavlova: Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Boleh dikatakan sudah ketinggalan bus. Ramai dah cuba saya baru aje nak cuba. Belum pernah rasa dan belum pernah lihat cume nampak di blog kekawan. Kebetulan buat birthday kek anak lelaki saya..so ada lebihan buah-buahan yang sesuai untuk Pavlova...so saya trylah....masyaallah..sedapnya tetapi manis bangat..tak sesuai buat saya yang diabetic...cuma rasa aje sedikit...hem..ranggup diluar dan lembut di dalam bertambah kick bila di combinekan dengan whipped cream....pencuci mulut yang menarik.

WELCOME 2013

Its already the second day of 2013,...finally I managed to squeeze the time to update my blog and wish you all a HAPPY NEW YEAR.  I hope  it's not too late. As one year ends and another begins, I want to thank you for being a part of PATYSKITCHEN, for continuing to make this little space a joy for me to create, for sharing your ideas, your life and your kitchen adventures with me. Thank you for allowing me to be a part of your lives, in and out of the kitchen. I’m excited about all of the new projects line up and a few new content to make this blog interesting and looking forward into making some facelift which is user friendly which  link my blog with my FB. I am still searching for a web designer to help me..and more importantly to try to use more our mother tongue language since there's so many request in my FB...to want me to write in Bahasa. Yeah I will try my level best...and will still do it in dual language since I do have international friends that are following my blog.

I have done great in 2012 ...despite the declining contributions as compared to years before. Off  late I've been late in updating my blog....I  apologise on that and will definitely try to improve on it.

I have some exciting things in store for PATYSKITCHEN this year. I"m adding a fantastic line up of "guest post" so I can bring you new, exciting content. Each month you will be treated to a new "guest" and a few "HOW TO" project..more of tips and kitchen techniques sessions...Insyallah all is within the pipeline.

Do continue your support and be free to share your comments with me...I just want to make this blog more lively with two way communications. So your input is very important to me. Once again HAPPY NEW YEAR and hope this year will be the best of the best year for all of us.