Thursday, August 22, 2013

Vanilla Custard Puffs

It's been a long time that I've make this choux pastry! Worrying that my skills has rusted,  I made a small batch in case it fail :P Luckily these little gems puffed up beautifully and in the end the small quantity not enough to fill my kids tummy hahaha...no worries as I actually bake another batch the very same day :D


Vanilla Bean Pastry Cream
Ingredient
a) 400gm milk, 40gm sugar, 1/2 fresh vanilla bean pod
b) 2 egg yolks, 40gm sugar
c) 100gm fresh milk, 15gm corn flour, 30gm cake flour
d) 20gm unsalted butter


Method
  1. Combine (a) and bring to boil.
  2. Combine (b) and mix well.
  3. Combine (c) until batter is free of lumps.
  4. Combine flour batter into the yolk mixture and mix well.
  5. Add in boiled hot milk (a) and whisk in, beating at the same time.
  6. Strain mixture and cook the mixture over low heat (high heat will cause the mixture to curdle), whisking continuously until mixture is thick.
  7. Remove from heat and cool down slightly. Stir in butter evenly. Sieve mixture if necessary to remove any lumps.
  8. Transfer custard into an air-tight container and lay a plastic wrap over the surface to prevent a layer of skin from forming. Cool down and chill till use.




Choux Pastry
Ingredient
  • 125ml water
  • 70gm unsalted butter
  • 65gm plain flour
  • 2 large eggs, lightly beaten
  • 1/4 tsp salt

Method
  1. Heat water, salt & butter in a saucepan to a rolling boil, reduce heat.
  2. Tip in the flour and stir vigorously over low heat until mixture forms into a ball, about 1 minute.
  3. Remove from heat. Cool down dough lightly. Dribble in beaten egg and beat at the same time until dough mixture is smooth.
  4. Fill batter into a piping bag. Pipe dollop of batter onto lined baking sheet. Bake in preheated oven at 200 deg for 10-15mins, reduce oven temperature to 180 deg cel and bake for another 10-15 mins until golden brown. (duration of baking time depends on the size of your pastry, adjust accordingly)


before and after....








4 comments:

kitchen flavours said...

Your little puffs looks so golden and beautiful, and so delicious with the vanilla custard! No wonder these are gone in a jiffy!

Jasline @ Foodie Baker said...

Wow 2 batches in one day! Must have been really good! I wish I can have one too! ;) Thank you so much for your submission to Aspiring Bakers!

kumars kitchen said...

oh these cream puffs look irresistibly tempting and we are so craving them to have some now,delicious :-)

Anonymous said...

Hi Peng,

I came your recipe from (farfarwayland.blogspot.com)and baked them straight away. Making the custard one night before baking the choux pastry the next day. I must say the custard was absolutely delicious. We love it. Must bake again soon. Thank you.

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