I do not know how many times have I tried making this. And you know what? It was always a failure; undercooked, does not rise or runs out of shape. But today, finally, the choux came out perfectly, the shape is there, golden brown, and its NOT undercooked! :D
And last but not least, they're just so cute right? :P
7 comments:
they are *PERFECT*! =D
Cream puffs! Will it make me fat?
@Andrew: lol...tq :D
@William: Nah not really :). Just dont over do it and you'll be fine haha :D
Hey, Hopped over here from William's. Can I have the recipe pls. My favourite but like you I cant get it right. Thanks
@carpe: Heys!
250g Bread Flour (hard flour)
250ml water/milk
125g butter
1-2 tsp. sugar
A pinch of salt
3-4eggs
Method:
Boil water/milk, butter, sugar and salt.
Add in bread flour
Stir with a wooden spoon until a dough forms.
**If you have a mixer, it would be better :)
Put the dough in the mixer. With a paddle, whip dough until slightly cooled; so that when you add in the eggs later, it wouldn't cook the eggs.
Once cooled, add the eggs 1 by 1. When the 3rd egg has been added, check for the consistency. If it's still too stiff and doesn't have the little shine, then add the 4th egg. (Usually, if the egg is big, three eggs should be enough)
Once done, start piping onto the baking tray. Before baking, make sure you eggwash the dough.
*eggwash is just normal eggs beaten slightly. Just lightly brush the egg on to the creampuff.
Bake at 210degrees. After 5mins, reduce to 190degrees :)
That is all :D!
Oh the difference between using water or milk is tat when using water, after baking the colour wouldn't be nice ;golden brown. But when using milk, it browns faster and nicely. However if you use milk fully, the temperature must be controlled properly in order to not get a burnt color. So i guess, using half water half milk would be better. ;D
May your attempt in making be a success this time!
What about the custard? Just use those from the bakers?
@carpe: Hmm, if u want to use the baker's cream also can. But it wont be as good as the homemade ones of course xD.
Well anyway, here's the recipe :)
Milk 250ml
Sugar 60g
butter 30g
Eggs 2 Nos
Cornstarch 30g
Method:
1. Boil the milk, sugar and butter in a pot/saucepan.
*the smaller the pot the better*
2. In a small bowl, whisk the eggs and cornflour together until it is evenly mixed. **do sift the corn starch**
3. Once the milk starts to boil, pour 1/4 of the milk into the bowl of eggs mixture. Whisk the mixture so that the temperature of the eggs will be even with the milk. Once done, pour back the mixture into the boiled milk.
4. On heat, keep whisking the mixture until thickens. Be patient at this stage as it takes some time for it to thickens
5. Once thickens, remove from heat and continue stirring to cool down.
6. Put a nice plastic wrap/cling film ON the cream, so that a skin would not form.
Good luck in making it ;D
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