Thursday, November 12, 2009

Creamie Puff

I made Creme Patissiere to go with the Cream Puff, but my dear brother finished up all of 'em before I could take a picture. So instead, I filled the Cream Puff with the Chocolate Creme for photo-taking. Whilst my brother preferred the Creme Patissiere, I'd personally go for the Chocolate Creme. :)

Creamie Puff
Recipe by The Bakeanista

Choux Pastry:
1 cup water
115g butter, cubed
150g plain flour, sifted
4 eggs

1) Preheat oven to 200 deg'C.

2) Place water and butter in a saucepan over low heat and cook till butter is melted and mixture starts to simmer. Add flour and beat with wooden spoon until smooth. Cook, stirring, over low heat until mixture leaves the side of the pan. Remove from heat and gradually beat in eggs.

3) Place mixture into a piping bag. Pipe mixture onto baking trays lined with non-stick paper.

4) Bake for 30 mins or until golden brown. Turn off the oven, keep the door slightly ajar and leave the profiteroles in the oven for 15 mins or until hollow-sounding when tapped. Cool on wire racks.

Cream Patissiere:
4 egg yolks
1/2 cup of sugar
3 tbsp of flour
3 tbsp of cornflour
2 cups of milk
1 tsp of vanilla

1) Mix egg yolks with sugar until well combined. Add in both flour and mix well. Add in milk and stir until everything combined.

2) Cook and stir over medium heat until thickened and bubbly. Cook for 1 minute more. Remove from heat and stir in vanilla.

3) Transfer mixture to a bowl, cover with plastic wrap and let it chill in the fridge for at least 2 hours before using.

4) For Chocolate Creme, I simply separated the mixture into and melted chocolate in one of them.

Durian Creme:
200ml of non-dairy whipping cream
200g of durian pulps
10g of gelatine powder
3 tbsp of hot water to dissolve gelatine powder

Whip up whipping cream to a soft peak. Add in durian pulps and melted gelatine powder and mix well.

To assemble:
A) You may opt to cut the top off the puffs and fill it with the pastry cream. Then drizzle it with some melted chocolate or simply dust it with some powder sugar to serve.

B) Or you may place creme patissiere, or chocolate mousse, or durian creme in a piping bag. Push the nozzle thru the base of the profiteroles and squeeze in enough mixture to fill it up.

Not too bad for a first timer, hey? *shy giggles*
But at least my brother was impressed. YAY! :D

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