Cream puff recipe

Choux pastry

Ingredients:

·         ¼ litre cold water

·         125g flour

·         Salt to taste

·         100 g margarine

·         3 nos eggs

·         ½ tsp castor sugar

Method:

1.       Heat the margarine, water and sugar on the stove until it is simmering.

2.       Turn down the heat of the stove.

3.       Add flour slowly to the mixture and stir until ball is formed.

4.       Take it from the heat and let it cool into a mixing bowl. Make sure that it is 100% cool.

5.       Add eggs one by one to the dough while mixing it. Mix until it is slightly shiny.

6.       Pipe the dough into desired shapes.

7.       Bake at 190˚C in a preheated oven for 25 minutes or until puffed and golden brown.

Custard cream

Ingredients:

·         ½ litre fresh milk, slightly warmed

·         1 nos egg

·         1 nos egg yolk

·         25g custard powder

·         30g corn flour

·         100g castor sugar

·         ½ tsp vanilla essence

(For variation, you can add durian or chocolate)

Method:

1.       Using an egg beater, mix all the ingredients except the milk. Mix well.

2.       Pour the milk into the mixture and stir.

3.       Cook on the stove until it is thickened. Don’t forget to stir to avoid clumps.

Common mistakes:

·         Pastry too soft: For the choux pastry, the flour mixture is still hot when you add the eggs.

·         Pastry does not rise: Oven is too cool or heating time too short.

·         Pastry shrinks after cooking: Not cooked enough.

 

Swan

Paris brest

Croquembouche