beard papa cream puffs

Choux:
200 ml water
150g butter( unsalted )
1 tbsp sugar
1/2 tsp salt
3 eggs
3 - 4 egg whites
130g bread flour
50g plain flour

- Sift both flours to incorporate thoroughly. Bring water, butter, sugar & salt to a boil in a covered saucepan( to prevent too much evaporation ). Tip in the flour and stir till it lumps up( I guess by now you know the deal, lah. ). Transfer to a bowl and immediately start incorporating the eggs one by one followed by the whites( NO, don't wait for it to cool. That's only for industrial amounts. ). See if you need more whites. 

Crispy topping:
75g butter( unsalted )
75g icing sugar
1 tbsp water
75g plain flour

- Cream butter and sugar followed by water and flour. Fill into a paper cone or piping bag.

To finish: Pipe the choux to the desired size. On top of this, pipe in concentric circles, the topping. Bake with fan function at 200C for 10 mins. Reduce to 180C and continue baking for another 25 to 30 mins. Overbaking is better than under baking. You might even want to turn off the heat and leave it there for another 5 mins before removing. The focus is DRY.


by curryman