Durian custard puffs, Cream Cheese puff & Chocolate cream cheese puff.. how rich!
These were gone in a matter of minutes. Simply delish..
Here is the recipe gotten online somewhere
Choux Pastry, adapted from Rose Levy
Berandaum's "The Pie and Pastry Bible".
Ingredients:
236g Water
113g Unsalted Liv Butter
1 tsp Sugar
1/2 tsp Salt
142g Plain flour
4 large eggs (about 60g each) + 1 Large egg white * lightly beat each egg and egg white before adding into mixture
Method:
1. In a medium saucepan, combine the water, butter, sugar and salt and bring to a full rolling boil.
2. Immediately remove the saucepan from the heat and add the flour all at once.
3. Stir with a wooden spoon until the mixture forms a ball, leaves the sides of the pan, and clings slightly to the spoon.
4. Return the pan to low heat and cook, stirring and mashing continuously, for about 3 mins to cook the flour.
5. Without scraping the pan, empty the mixture into a mixing bowl.
6. Turn on the k-beater, and add lightly beaten eggs one at a time, followed by egg whites, beating them to incorporate after each addition.
7. The mixture will be smooth and shiny, and should be too soft to hold peaks when lifted with a spoon. If it is to stiff, add a little extra water.
8. Prepare a tray with baking sheet or silicon mat.
9. Fill a pastry bag, fitted with Wilton 1M nozzle, with the mixture.
10. Pipe puffs about 1 inch in size, and 1/2 inch apart from each other onto the sheet.
11. Bake for 10mins at preheated fan oven of 220C.
12. Then lower the temperature to 180C, and continue baking for another 15mins or until golden brown.
Ingredients:
236g Water
113g Unsalted Liv Butter
1 tsp Sugar
1/2 tsp Salt
142g Plain flour
4 large eggs (about 60g each) + 1 Large egg white * lightly beat each egg and egg white before adding into mixture
Method:
1. In a medium saucepan, combine the water, butter, sugar and salt and bring to a full rolling boil.
2. Immediately remove the saucepan from the heat and add the flour all at once.
3. Stir with a wooden spoon until the mixture forms a ball, leaves the sides of the pan, and clings slightly to the spoon.
4. Return the pan to low heat and cook, stirring and mashing continuously, for about 3 mins to cook the flour.
5. Without scraping the pan, empty the mixture into a mixing bowl.
6. Turn on the k-beater, and add lightly beaten eggs one at a time, followed by egg whites, beating them to incorporate after each addition.
7. The mixture will be smooth and shiny, and should be too soft to hold peaks when lifted with a spoon. If it is to stiff, add a little extra water.
8. Prepare a tray with baking sheet or silicon mat.
9. Fill a pastry bag, fitted with Wilton 1M nozzle, with the mixture.
10. Pipe puffs about 1 inch in size, and 1/2 inch apart from each other onto the sheet.
11. Bake for 10mins at preheated fan oven of 220C.
12. Then lower the temperature to 180C, and continue baking for another 15mins or until golden brown.
13. Remove from the oven and leave
it on the rack to cool completely.
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