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A girl who loves hunting down different places in the world and enjoy moving around herself.
A girl who loves surprises and all the confectionery products in Japan, with special liking to Meiji.
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Thursday, July 30, 2009 12:09 AM
♥ custard cream puff ♥
My first attempt in baking custard cream puff. :D
To make the puffs:Quantity: Around 30 small puffs
Ingredients:
1/2 cup milk and 1/2 cup water mixed (To make the outside crispy and soft in the inside - Alternative - 1 cup of water)
31/2 ounces butter (Est. 100g)
1/4 teaspoon salt
1 cup bread flour/ plain flour (Est. 100g)
3 eggs + 1 egg white, beaten (Keep the yolk for custard)
Preparation Method:
1. Preheat Oven to 215 degree celsius (Get all your ingredients ready by then!)
2. Cut butter into smaller cubes, melt with milk (already mixed with water) over medium high heat.
3. Take off the heat when it's rolling boil.
4. Pour in the flour all at once, stir with wooden spoon until blended.
5. Reduce heat to medium and put pan back onto heat.
6. Keep stirring until mixture leaves the side of the pan and does not stick to it.
7. Transfer to mixing bowl, mixed at low speed until it cooled slightly. Add in the salt here. If your butter is salted, add in lesser salt.
8. In a small bowl, whisk the eggs + egg white till mixed.
9. Medium speed, mixed the eggs into dough slowly.
10. After eggs absorbed, dough ready to use. It should be soft and sticky, not too watery.
11. Pour the mixture into a plastic bag/ ziplock bag/ piping bags. Cut 1/4 inch wide (judge by yourself) at one end if you use plastic bag or ziplock bag.
12. Squeeze the dough out onto the baking pan (with/without parchment or greaseproof paper).
13. Bake for about 1 to 2 minutes in the preheated oven (215 degree celsius), then reduce the heat to 190 degree celsius. Bake further for 5 to 10 minutes (small puffs) or 15 to 20 minutes (big puffs). Once it's puffed up, golden brown on the outside, it is ready. :D
14. Leave it in the oven for another 10 to 15 minutes. (For the base to harden)
15. Pierce the bottom of the puff with a knife if you want to fill the custard inside.
To make the custard:
Ingredients:
2 cup milk
1/2 cup sugar (caster sugar will be better)
5 tablespoon flour
1/4 teaspoon salt
2 Egg yolks, beaten (in a bowl)
1 Tablespoon vanilla essence
Preparation Method:
*the custard is not creamy, so don't expect it to me creammmmyyyy alright.*
Ingredients:
1/2 cup milk and 1/2 cup water mixed (To make the outside crispy and soft in the inside - Alternative - 1 cup of water)
31/2 ounces butter (Est. 100g)
1/4 teaspoon salt
1 cup bread flour/ plain flour (Est. 100g)
3 eggs + 1 egg white, beaten (Keep the yolk for custard)
Preparation Method:
1. Preheat Oven to 215 degree celsius (Get all your ingredients ready by then!)
2. Cut butter into smaller cubes, melt with milk (already mixed with water) over medium high heat.
3. Take off the heat when it's rolling boil.
4. Pour in the flour all at once, stir with wooden spoon until blended.
5. Reduce heat to medium and put pan back onto heat.
6. Keep stirring until mixture leaves the side of the pan and does not stick to it.
7. Transfer to mixing bowl, mixed at low speed until it cooled slightly. Add in the salt here. If your butter is salted, add in lesser salt.
8. In a small bowl, whisk the eggs + egg white till mixed.
9. Medium speed, mixed the eggs into dough slowly.
10. After eggs absorbed, dough ready to use. It should be soft and sticky, not too watery.
11. Pour the mixture into a plastic bag/ ziplock bag/ piping bags. Cut 1/4 inch wide (judge by yourself) at one end if you use plastic bag or ziplock bag.
12. Squeeze the dough out onto the baking pan (with/without parchment or greaseproof paper).
13. Bake for about 1 to 2 minutes in the preheated oven (215 degree celsius), then reduce the heat to 190 degree celsius. Bake further for 5 to 10 minutes (small puffs) or 15 to 20 minutes (big puffs). Once it's puffed up, golden brown on the outside, it is ready. :D
14. Leave it in the oven for another 10 to 15 minutes. (For the base to harden)
15. Pierce the bottom of the puff with a knife if you want to fill the custard inside.
Next up, the custard!
To make the custard:2 cup milk
1/2 cup sugar (caster sugar will be better)
5 tablespoon flour
1/4 teaspoon salt
2 Egg yolks, beaten (in a bowl)
1 Tablespoon vanilla essence
Preparation Method:
- Put sugar, flour, salt into saucepan and mix together.
- Add milk slowly, and stir until smooth.
- Bring mixture to a boil over medium heat, stirring constantly. (Do not stop stirring even for 10 seconds, it will cause the base to harden and your custard will not be smooth)
- Boil for 1 min, then spoon out little bit of the mixture into your beaten egg yolk. Mixed it.(Remember to keep stirring your mixture at the same time)
- Return the "mixed yolk with mixture" back into the saucepan and stir until mixture stars to bubble again.
- Remove from the heat and add vanilla essence.
- Stir
- Pour ready custard into plastic paper/ziplock bag/ piping bag.
- Ready to be squeezed into the puffs!
*the custard is not creamy, so don't expect it to me creammmmyyyy alright.*
Good Luck People! (:
It's not that difficult to make afterall.
It's not that difficult to make afterall.