I came across this recipe while looking for another recipe. In fact it didn't have anything to do with cream puffs at all!
I often wondered what those cracky bits on top were whenever I spot theses at the shops. Lo Behold, I now know! LOL
Basically, cream puffs are choux pastry.
I have yet to try making eclairs, although it just a different technique in pipping the shape of the pastry
but I do want but am afraid to try out croquembouches!
Look how beautiful they are, a real treat for a very special occasion like a wedding, birthdays or even Christmas!
They are just stacked puffs, 'glued' around a cone, to retain its shape and filled with whatever your heart or tummy desire, cream, custard or chocolate. Then drizzled if wished with melted chocolate, or draped with pulled sugar or just left on its own.
But it requires a lot of patience and hard work, something I am lacking in... hihihi!
Pictures courtesy of Google, unfortunately not mine T T
Right back to reality, 'knock, knock' on my head.
The recipe for this cream puff version, a Japanese one is relatively easy to follow.
I must admit it is the first one I have come across that has baking powder as one of its ingredients!
But I tried it out, in fact several times and it worked! Hey, go figure janji it comes out fine and delicious!
I think the tricky part would only be where you cook the dough on the stove.
Make sure, the fire is medium low and that the dough must pull away from the sides of the pot and forms a ball. If this doesn't happen, *sigh* don't waste your time, energy and electricity to go to the next step.
In choux pastry the dough forming into a ball is a very important step.
Using cold eggs also helps cool the dough.
Another tip, a hot oven is also vital as it helps the puffs, to puff up!
But with a lot of practice and patient, it is possible.
Please don't let my words deter you from trying out this wonderful pastry.
Follow each step carefully and take care during the cooking process, God's will you will be fine.
If you are up to it, here is the recipe.
Crispy cream puff
source: Julia Homemade
Ingredients
100g of butter
1 tsp of sugar
110g water
1/2 tsp salt (omit if using salted butter)
120g all purpose flour
1/2 tsp baking powder
3 eggs
Topping
50g butter
50g sugar
1 Tbsp water (I added another table spoon of water for smoother flow)
50g flour
Beat all into a smooth paste.
Put it into a pipping bag and pipe spiral circles, onto the puffs.
* make sure to cover the puff evenly as it will expand as it cooks.
Method
Preheat oven to 180-200 C.
In a pot, combine water, sugar and butter. Boil gently until the butter melts.
Add in the flour all at once and stir until the flour combines with the mixture.
Keep stirring until the dough pulls away from the sides of the pot and forms into a ball.
Switch off the fire.
Put aside to cool.
When cool, add cold eggs one at a time. Use a wooden spoon to beat until combine before adding another egg. Lastly add in the baking powder. Beat again to combine.
Now either using a piping bag or a spoon, pipe or place the balls of pastry onto a greased baking tray.
Leave some space in between each puff as it will balloon up twice its size.
Pipe the topping on each puff.
Bake at 180-200c according to your oven, until puffy and golden brown.
Take it out of the oven and cool on a cooling rack. Be gentle, as a hot puff can suddenly deflate if crushed.
The Filling
Puan Julia used chocolate cream as the filling, but I prefer a custard filling.
3/4 cup of milk
2 Tbsp custard powder
2 Tbsp sugar
1/4 cup water
Mix the custard powder with the water, stirring out the lumps before adding it to the milk and sugar mixture.
In a pot, gently boil everything, stirring occasionally to avoid lumps.
Once the custard thickens, and warm through switch off fire.
Cut the puff using a scissors, half way through and pipe in or spoon in the warm custard.
Ready to eat!
Happy baking.
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