Resepi Cream puff menggunakan minyak

Semalam anak yg baru baik demam menyebut nak makan creampuff. Jadi buatkan la tapi guna resepi honestcooking.com yang tak guna mrntega kat choux pastrynya... Alhamdulillah puas hati sangat dengan kejadiaan... Sama sempurna macam resepi guna mentega. Boleh guna selalu resepi ni. Untuk puff kalinya saya tak sempat sediakan kastardnya jadi sekadar letak whipping cream yg melimpah ruah...

Creampuff

Bahan untuk choux pastry

250 ml air (1 cawan)
125 ml minyak (1/2 cawan)
250 ml telur (1 cawan)
150 gm tepung (1 1/8 cawan)
1/2 sk garam
3 sk gula

Masak gula, garam, air dan minyak hingga mendidih. Masukkan tepung dan kacau cepat2 hingga tepung sehingga ia kurang melekat pada dinding periuk dan konsistensi kental.

Masukkan telur satu persatu sambil diadun sebati. Masukkan adunan ke dalam piping bag menggunakan nozel bintang atau bulat. Paipkan ke atas loyang dengan jarak 1 inci setiap satu.

Panaskan oven 200°C. Bakar selama 35 -40  minit atau 250 °C selama 12-14 minit dan turunkan suhu kepada 150°C dan bakar lagi selama 20 minit.

Biarkan sejuk dan potong dua tapi jgn sampai putus. Dan paipkan inti kastard (harini saya masukkan whipping cream semata2 sbb tak sempat nak buat kastard).

Filling kastard

4 cawan / 1 liter susu
3 st esen vanilla
1 1/4 cawan (250 gm gula)
1 biji telur + 5 kuning telur
1 1/8 cawan / 150 gm tepung jagung
125 gm mentega

Bahan lain

1 cawan whipping cream + gula ising
Gula ising untuk hiasan

Satukan telur, 100 ml susu dan tepung jagung. Gaul rata. Panaskan baki susu dan esem vanila serta gula hingga mendidih. Tutup api dan masukkan adunan telur dan kacau rata. Nyalakan api perlahan dan kacau sehingga adunan likat dan berkilat. Tutup api dan tutup periuk dan biarkan adunan sejuk.
Tambah mentega dan kacau menggunakan pemutar elektrik (mixer) hingga sebati.

Pukul whipping cream + gula ising hingga kembang dan bertanduk.

Paipkan krim kastard ke dalam creampuff dan kemudian paipkan whipping cream. Taburkan gula ising di atas creampuff sebagai hiasan.

How to make the perfect cream puffs

Author: Tamara Novakovic @

Ingredients

For the pastry

1 cup (250 ml) eggs (this is about 4  - 5 eggs size S)
2 cups (250) ml water
½ cup (125 ml) vegetable or sunflower oil
1⅛cup (150 g) all purpose flour
pinch of salt
3 tsp sugar

For the filling

4 cups (1 l) milk
3 sachets vanilla sugar (or 3 tsp vanilla extract)
1¼ cup (250 g) sugar
1 egg
5 egg yolks
1⅛ cup (150 g) cornstarch
4.2 oz (125 g) butter, softened, room temperature
1 cup (250 ml) whipping cream + some powdered sugar
powdered sugar for dusting

Instructions

Make the pastry:

Combine water, oil, salt and sugar and heat until it boils. Remove from heat and add flour, all at once, stirring with wooden spoon until all the lumps are dissolved and it pulls away from sides of the pan (it will take about 2 minutes).

Gradually add eggs, one by one and combine well after each addition, until the batter comes together.

This is your pastry dough. It will be thick, shiny, smooth and sticky. Put it into a pastry bag with star tip or round plain tip and pipe it onto baking sheet lined with parchment paper, 1 inch apart.

Make desired size mounts-I prefer their diameter to be 12.5 inch. Smooth pointy tops with a wet finger, so that they don't burn while baking.Preheat oven to 200 C and bake for 35-40 minutes.

You can also bake them at 250 C for 12-14 minutes and then reduce temperature to 150 C and bake for 20 more minutes, so that the inside dries out thoroughly.

Let cool completely and cut in half with serrated knife.

For the filling:

Whisk egg with yolks, 100 ml milk and cornstarch-make sure there are no lumps. Heat the rest of milk with vanilla and sugar. When it boils, remove from heat and add to the egg mixture.

Put on low heat and stir for several minutes until it thickens into a custard. Cover with plastic foil and let cool to room temperature. Mix butter with electric mixer. Take cooled custard and mix it as well. Then combine the two.

Make sure to thoroughly incorporate butter into the custard. Mix whipping cream with some powdered sugar until soft peaks form.

Assembling: Put the filling into a pastry bag with a star tip and pipe it on the bottom of each cream puff. Then pipe a layer of whipped cream and cover with tops you cut off earlier. Dust with powdered sugar. Keep in cool place.