Thursday, 20 August 2015
Cream Puffs / Eclairs / Strawberry Cream Puffs
Cream puffs or Profiterole is a filled French choux pastry ball with a sweet filling , whipped cream or ice cream according to Wikipedia. These puffs can be transformed into eclairs, custard, durian, mango and whatever fillings you want. Cream puffs are made from a choux pastry that contains eggs, flour, butter and water. Choux pastry is usually baked but in the case of churros it's deepfried. This recipe is adapted from Mrs. Leong Yee Soo.
Cream Puffs/ Eclairs
Ingredients for the cream puffs:
170 gms plain flour
1 tsp baking powder
115 gms butter
Method: Preheat oven to 180°. Sift flour with baking powder.
Bring water and butter to a boil in a pot.
Stir in the flour and stir with a wooden spoon till mixture leaves the sides of the pot.
Remove and let it cool. Beat in eggs one by one and mix well into a smooth shiny mixture.
Transfer mixture into piping bag and pipe onto a greased tray.
Bake for 20- 25 mins or until golden brown.
Slit the sides while hot to release the steam and cool on a wire rack.
Fill with whatever fillings you like.
Filling: 3 eggs
3 tbsp flour
1 tsp vanilla
1 tbsp custard powder
180 ml water
2 tbsp condensed milk
1 tbsp butter
Method: Combine eggs, flour, sugar and custard in a pot. Mix well.
Boil milk and water together.
Mix in the condensed milk and pour hot mixture into egg mixture. Stir well.
Strain the mixture and cook on low heat, stirring all the time to prevent burning.
Once it's thick remove from heat, add in butter and mix well.
Note: For durian puffs add durian puree to mix with the custard.