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Sunday, November 23, 2014

Cream Puff

200 ml water
125 g unsalted butter
168 g egg
1/4 tsp salt
150 g all purpose flour, sifted

 Method :
1. in a pan, under medium heat , bring water, unsalted butter and salt to a full boil.
2. pour in all the flour at once, stir vigorously with a wooden spoon, until the mixture pull aside from the pan. continue to stir for another 1 minute. set aside , transfer to mixing bowl, let it cool for about 30 minutes to 1 hour
3. Preheat the oven to 200 degree Celsius , using a hand mixer, beat in egg one at a time, make sure that it really well mix, before add in another egg.
4. scoop the paste into a pastry bag, fitted with Wilton M tip, shape the paste about 5 cm high about 12 puffs into a baking sheet .
5. bake for 20 minutes, do not open the oven in between. turn off the oven, let dry in the oven for another 10 minutes.
6. remove to a rack and let cool to room temperature.

Pastry cream :
1/4 cup (55 g)  sugar
240 ml whipping cream
100 ml fresh milk
1 yolks
1 1/2 tbsp all purpose flour

whisk all ingredients by using whisker, bring to boil, let it cool , fill
into the cream puff before serving.

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