I love cream puffs, this recipe was shared by my friend exactly 10 years ago when we were in Monterey CA. I had tried a few times & did not manage to the choux pastry ( pâté à choux ) right. This time, I think I finally got them right. They are really yummy!!!
Make the choux pastry, fill in the cream filling & voila ! Cream puffs !!!
Here are the recipes:
Pâté à Choux
Ingredients:
1 cup water
110g butter
1 cup all-purpose flour
4 medium size eggs
Preparation Steps:
1. In a pot, add water & butter. Bring to boil. Quickly stir in the flour until you get a well combined dough. Remove from heat.
2. Stir in the eggs quickly, continue until all the eggs combined & form a smooth dough. Transfer to a piping bag that has attached round/rose tip. Pipe onto a baking paper to the desire size.
Note: leave some gaps as they will swell during the baking.
3. Bake in a preheated oven at 205 deg C with for 20 mins or until golden brown.
Remove from oven & leave to cool.
4. Cut the top & remove any soft dough. Fill with cream filling ( recipe below ). Put on it's top. Repeat until all done. Refrigerate until cold.
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| Dough mixture, piped with large rose tip. |
Cream Filling
Ingredients
70g sugar
2 tbsp cornflour
2 cups milk
3 egg yolks beaten
15g butter softened
1 tsp vanilla extract
Preparation Steps:
1. In a pot, add in sugar, cornflour & milk. Cook over medium heat until mixture thickens and boils.
2. In another mixing bowl, add in egg yolks & pour 1/2 the hot milk mixture. Mix well then pour the yolk mixture back into hot milk mixture in the pot. Stir well & remove from heat.
3. Stir in butter and vanilla until well mixed. Leave to cool & refrigerate until the choux pastry is ready.
Chin's notes:
1. The heat control is crucial. The speed in stiring the mixture to prevent lumps & get a smooth texture is crucial too.
2. Reference to another recipe from Rasa Malaysia:
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