Go-to Cream Puffs: (Baked in 3 batches, 36 total)
– 125ml (1/2 cup) water
– 75g (1/4 cup) butter
– 63g (1/2 cup) all purpose flour
– 2 large eggs (100g)
1) Heat water, salt and butter to a rolling boil; reduce heat. Tip in the flour and stir vigorously over low heat until mixture forms into a ball, about 1 minute.
2) Remove from heat. Add in the eggs, one at a time, while beating until dough mixture is smooth.
3) Heat oven to 200 degrees Celcius or 400 degrees Fahrenheit.
4) Use rounded teaspoonfuls (to tablespoonfuls, depending on the size you like) or a piping bag to make mounds of dough set about 2 inches apart on an ungreased cookie sheet.
Creme Patisserie w Whipped Cream: (I made 2 batches ((or was it 2.5?!)), and have half leftover)
For the pastry cream:
– 1 cup milk
– 1/4 cup sugar (55g)
– 2 egg yolks (36g)
– 2T cornstarch
– 1t vanilla extract
– pinch of salt
– 4T heavy cream + 1T sugar
Adapted from: http://www.thelittleteochew.com/2010/05/choux-puffs-with-creme-patissiere.html
Scald the milk in a saucepan over medium high heat (you want to cook the milk to about 180 degrees F, when little bubbles start to form on the side of the pan. This is the stage before a boil). While the milk heats up, whisk to combine 1/2 cup sugar, the egg yolks, and cornstarch. Once the milk has come to the right temperature, slowly dribble the milk into the egg yolk mixture while whisking constantly, then return all of the liquid to the pan. Cook over medium high heat, stirring constantly, for the next minute or two, until the mixture comes to a boil and the mixture thickens up considerably. Remove the pastry cream from the heat and stir in the vanilla and a pinch of salt. Taste and adjust vanilla and salt levels if needed.
If you’re adding the whipped cream, let the pastry cream cool completely before you start whipping the cream. To whip the cream, combine the heavy whipping cream and 2 tbsp sugar in a bowl and whip with either a hand mixer or a whisk until it forms soft peaks. Fold this mixture gently into the pastry cream to lighten it. You can now fill the puffs with this mixture. Enjoy!
Tbh I can’t remember the exact proportions of what I used anymore. I made so many batches of different things, screwed up so many, tried different stuff, scaled down random recipes, tested out a bunch, improvised a little etc. So yeah, I have no idea what I used oops.
Anyway these were really good. The choux recipe is reliable and easy. The creme patisserie is finally light enough (with the addition of whipped cream)
– omelette w cottage cheese
– leftover salad
– 1/4 piece Lindt 85%
11.05am: 7 pieces Korean mushroom halves
3+pm: 6 pieces little chippy curry chicken w tomato sauce ($3.40 altogether)
?pm: 14 pieces Little India brinjal ($1.50 altogether)
4.30pm @ The Plain: Capuccino
– watercress soup + 2 pork
– 2 chicken wings w tomato sauce
– 1 mango seed
– 1/4 piece Lindt 85%