Cream Puff

Cream Puff

Ingredients for Puff shell:

Milk 200g

Butter 80g

Flour 140g

Eggs 200g

Sugar 2 tsp.

Salt 1/2 tsp.

Ingredients for Custard Cream:

Milk 500g

Butter 30g

Sugar 100g

Egg yolk 100g

Flour 40g

Vanilla essence 1tsp.

Ingredients for whipped cream(optional):

Heavy cream/fresh cream

Sugar 1 tbsp.

Vanilla essence 1 tsp.

Procedure for Puff Shell

1. Beat the eggs well.Set aside.

2. Sieve the flour.

3. Put milk, sugar, salt and butter in a pan. Bring the mixture to a boil.

4. Add the sieved flour and stir it fast. Keep mixing until the paste forms like a ball of dough.

5. Put the hot dough into a bowl and add the eggs a little at a time. Keep mixing until the eggs completely blend with the dough.The paste is ready when you have a smooth batter.Set aside. 

6. Pre-heat oven to 200 degree celcius.

7. Put the paste into a pastry bag with round piping tip and pipe out round mounds of dough with 4 cm diameter into the baking sheet.

8. Spray the puff shells with water before baking.

9. Bake for 30 minutes.

10. Lower the heat to 170 degree celcius when the puff shells turns brown,and continue baking for another 15to20 minutes.

Procedure for Custard Cream

1. Mix egg yolk and 3/4 of sugar in a bowl until smooth.

2. Add flour and mix again. Set aside.

3. Meanwhile, put milk,1/4sugar, and butter in a pan and bring it to a boil. 

4. Pour half of the hot milk into the egg/flour mixture. Stir and return the mixture into the pan and mix it with the rest of the milk. 

5. Add vanilla essence.

6. Keep stirring until the mixture comes to a boil and thickens.You know it is done when you spot big bubbles of air.in custard cream.

7. Pour the custard cream in a baking pan to cool down quickly.

Procedure for Whipped Cream

1. Put heavy cream in a bowl. Mix it using an electric mixer. Add sugar and vanilla essence when it is frothy.Keep mixing until it reach into a soft peak stage.

Preparation:

1. Cut the top 1/3 of each puff shell and fill it with custard cream.

2. Add the whipped cream on top of custard cream. 

3. Put the top shell back and powder with icing sugar.