CREME PUFF...

CREME PUFF
source from :    foodnetwork.com...  (30 servings)




For the pate a choux pastry :

1  cup  water
8  tbsp  unsalted butter  (1 stick/113 gm)
1/2  tsp  salt
1 1/2  tsp  granulated sugar
1  cup  all-purpose flour
3 to 4  eggs, plus 1 egg for egg wash  (I use grade A egg)


For the filling :

2  cups  heavy cream
2  tbsp  sugar
1/4  tsp  vanilla extract


Method :

1.  To make the creme puffs :  Preheat the oven to 425'F.  In a large saucepan, bring the water, butter, salt and granulated sugar to a rolling boil over medium-high heat.  When it boils, immediately take the pan off heat.  Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated.

2.  Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.  Scrape the mixture into a mixer fitted with a paddle attachment.  Mix at medium speed.  With the mixer running add 1 egg at a time, stopping after each addition to scrape down the sides of the bowl.  Mix until the dough is smooth and glossy.

3.  Transfer the dough to a piping bag fitted with a nozzle, and pipe dough onto baking sheet lined with parchment paper.  Brush the surface of the rounds with egg wash.

4.  Bake for about 15 minutes, then reduce the heat to 375'F and continue baking until puffed up, about 20 minutes or until golden brown.

5.  To make the filling :  Whip the cream with the sugar and vanilla extract until stiff.  Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours...


Filling Kastad Cream :  (saya guna yang ni)
rujukan :    Ilham Dapur...




Bahan-Bahan :

200  ml  Non-Dairy Whipping Cream  -  yang sudah sedia manis
1  cawan  susu segar *
3  sudu besar  tepung kastad *
3  sudu besar  gula *
Secubit garam *
Sedikit esen vanilla *


Cara-Cara :

1.  Sebatikan kesemua bahan bertanda (*), kemudian masak di atas api sederhana sambil dikacau selalu sehingga pekat, kemudian sejukkan sepenuhnya.

2.  Dalam bekas yang bersih dan kering, putar whipping cream + secubit garam + sedikit esen vanilla sehingga kental.  Kemudian masukkan kastad yang dah sejuk tadi dan sebatikan.
3.  Masukkan ke dalam piping bag dan sedia untuk digunakan.