Monday, October 21, 2013

Cream puff

Petang ni buat cream puff. Guna resepi kat bawah ni..... kejadiannya ok jer tapi sedikit melekat sebab biasa buat loyang tu tak letak apa2 pun.....jadi kali ni pun sama la....sekali gitu melekat la pulak. Mungkin sebab ada susu kot. Kalau scroll ke bawah ada resepi yg tak guna susu. Dalam blog ni pun ada 2 3 N3 cream puff yg tak guna susu dalam pastrynya.

Saya ni baru jer belajar....pastry yang digunakan untuk buat cream puff ni dinamakan choux pastry....
Rata2 resepinya itu le juga bahan asasnya....

Filling terpulang la nak letak kastard ke, whipping cream ker, chocolate ganache ker....ikut selera...

Kat bawah tu ada resepi filling yg menarik gak....cuba la...

Choux pastry recipe

Choux pastry is a pastry using eggs that is the basis of classic french pastries such as chocolate eclairs (  An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing/chocolate), cream puffs and profiteroles ( cream puff or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Wikipedia )


140g plain flour, sifted (1cup)

1/2 cup milk

1/2 cup water

100g butter

5 eggs

I add:-

1 ts salt
2 tbs sugar
1 tbs vanilla essence


Preheat oven to 220°C. Cover two baking trays with baking paper and set aside.
Put milk, water, butter, salt, sugar n essence vanilla into a large heavy-based saucepan.
Bring to a boil, then immediately lift pan from heat, place it on a heatproof surface and tip in flour in one quick movement.

Stir vigorously with a wooden spoon until smooth.
Return pan to a low heat and continue to stir vigorously until paste comes cleanly away from side of pan - this will take 3-4 minutes.

Transfer the paste to bowl of a food processor and, with the motor running, add two eggs. Incorporate thoroughly before adding a further two eggs. Incorporate thoroughly before adding a final egg.
Fill a piping bag with the pastry and then pipe directly onto the baking tray. Brush with a little of the beaten egg before going into the oven.

Place in the oven for 10 minutes. After 10 minutes, turn the oven down to 200°C and slip a wooden spoon into the oven door so that it is ajar while it cooks for another 10 minutes.
Allow to cool in a protected area on a baking rack.


  • This recipe is from Stephanie Alexander's kitchen bible, The Cook's Companion.
  • This pastry works really well and does exactly what it should.
  • This recipe was created by Ella Walsh for Kidspot, Australia's best recipe finder


For the choux dough:

1 cup water
1 stick unsalted butter (1/2 cup)
5 oz all purpose flour (1 cup)
pinch of salt
4 extra large eggs (or 5 large)

For the pastry cream:

2 cups milk1/2 cup + 2 tbsp sugar
5 egg yolks
1/4 cup cornstarch
2 tsp vanilla extractpinch of salt
1/2 cup heavy whipping cream

Directions:Preheat the oven to 400 degrees F and line two baking sheets with parchment paper or silpats.Place the water and butter in a saucepan and melt over medium high heat. Dump the flour and salt in all at once and stir, on the heat, for 2-3 minutes until the mixture is smooth and the dough falls away from the sides of the pan. 

Transfer the dough to a food processor and let it cool for five minutes. Then add all the eggs. Pulse the mixture until the dough is smooth and has incorporated the eggs. The dough should look like a super thick cake batter.Transfer this choux dough into a piping pag and pipe out small mounds of dough, about an inch in diameter, and about 1/2 inch tall. 

They will puff up considerably and you don't want to make them too tall. Bake for about 25 minutes until the puffs are golden brown, then remove them from the oven and use a knife to poke a small hole into each of the puffs. This will let the steam escape and prevent our puffs from getting soggy. Let them cool completely before filling. 

That means it's a good time to start making our pastry cream!Scald the milk in a saucepan over medium high heat (you want to cook the milk to about 180 degrees F, when little bubbles start to form on the side of the pan. This is the stage before a boil). While the milk heats up, whisk to combine 1/2 cup sugar, the egg yolks, and cornstarch. 

Once the milk has come to the right temperature, slowly dribble the milk into the egg yolk mixture while whisking constantly, then return all of the liquid to the pan. Cook over medium high heat, stirring constantly, for the next minute or two, until the mixture comes to a boil and the mixture thickens up considerably. Remove the pastry cream from the heat and stir in the vanilla and a pinch of salt. 

Taste and adjust vanilla and salt levels if needed.If you're adding the whipped cream, let the pastry cream cool completely before you start whipping the cream. To whip the cream, combine the heavy whipping cream and 2 tbsp sugar in a bowl and whip with either a hand mixer or a whisk until it forms soft peaks. Fold this mixture gently into the pastry cream to lighten it. You can now fill the puffs with this mixture. Enjoy!
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