🙂 My first attempt in making cream puffs. The outcome isn’t bad, but definitely there is plenty of room for improvement. It was fun & easy as compared to making quite a number of other pastries! it is messy, you do not need a mixer, and the making time isn’t that long too!
Recipe ( 30 puffs )
Filling: 500ml full cream milk 2 tablespoon butter 1 tsp vanilla essence 2 (A size) egg yolks + 1 egg 100gm sugar 40gm of custard flour/corn flour
Combine all ingredients in a sauce pan Cook over low heat whisking till thick. Allow to cool
Puffs: 220g salted butter 500ml water 230gm plain flour -sifted 11/2 tsp vanilla essence 6 (A size) eggs
Cook the butter + water in saucepan until boil. Quickly stir in the flour to form a dough. Remove from heat and allow to cool. When cool add in vanilla essence and eggs, beat until dough is smooth. Pipe onto try and baked in preheated oven (200’C) for 20 mins. Allow to cool before pipe in the fillings.
For my case, I’ll need to get the piping bag to get my puffs looks better as well as ease the process of filling the puffs with the cream. The puffs were pipe from “plastic bag with a hole” while the cream where pipe from a miniature syringe (That’s why you wont be able to spot the cream insertion hole. The drawback is that the cream would be uneven + the process is slow). I’ll experiment it with other flavors next times.
The recipe is quick and easy, and all my family members enjoyed it. 🙂 Yippy, these are going to be our breakfast tomorrow.
我 | 红树林 