Cream Puff

1.beat 3 eggs with mixer till fluffy 
2.1 cup water+half cup butter(melt after measure)--->bring to boil...got bubbles one... 
3.Then quickly pour no.2 into 1 cup high protein flour and stir with spatula... 
4.After that,pour into the other 3 eggs that are ready beaten at the very beginning. 
5.switch on the mixer and mix all well for a minute. 
6.pipe small portion on the baking tray.For nice looking like these,I recommend u to use cupcake tray.They are cute!! 
7.Bake at 180C for 20 minutes.It is important to put ur tray in the middle partition of the oven. 
8.Lastly,prepare the corn filling as below: 
a.1 tbsp corn flour 
b.2 tbs water 
c.2 tbsp milk 
d.1 tbsp sugar 
e.1/3 tin corn in cream 
9.Mix all in no.8 and cook till becomes creamy.Use small flame. 
10.Set the corn filling to cold and pump in the puffs!! 


by Lizlee

Cream Puffs

Ingredients: (8 puffs) 
Choux Pastry: 
85ml water 
50g butter 
pinch of salt 
1/4 tsp sugar 
1/4 tsp vanilla essence 
50g bread flour 
20g cake flour 
2 eggs (lightly beaten) 

Creme Patisserie: 
240ml skim milk 
5 tbsp castor sugar 
1/2 tsp vanilla essence 
1 egg + 2 yolks 
2 tbsp cornstarch 

Method: 
Choux Pastry 
1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low. 
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed. 
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan. 
4. Transfer dough to a mixing bowl and beat till it is lukewarm. 
5. Add in egg by thirds and mix till well blended and smooth. 
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it. 
7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes. 

Creme Patisserie 
1. Mix 60ml of milk with the cornstarch till smooth. 
2. Add the beaten egg and yolks into the cornstarch mixture. 
3. Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring all the time. 
4. Now pour the egg cornstarch mixture through a strainer into the rest of the boiling milk. Stirring constantly till mixture thicken. Do not burn the custard. 
5. Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use. 

Notes: 
Do not open the oven door in the baking process. Open oven door to remove puffs only after the 30 minutes in-oven cooling process. 


by Hugbear

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