Maaf tajuk sgt over, just from my point of view coz im not a fan of Cream Puff before. I mean cream puff biasa yg inti kastad tu. Yang tu sedap tp yang ini 10x ganda lagi sedap. hoho.
Cerita Cream Puff best in the world ni bermula masa aku pergi melawat keluarga cousin suami aku di London bulan Mei lepas. Pening jugak aku memikirkan kenapa Cream Puff ni sedap sgt. Inti macam Ice cream tp bukan Ice cream. Sizenya MasyaAllah besar, gebu dan sihat walafiat. hehe. Patutnya memang puas makan tapi still tak puas makan satu. sedap sangat! Maaf lagi sekali coz resepi dalam bahasa Inggeris, copy paste je. tak pandai nak alih bahasa. ada ingredients yg aku tukar tu sebab aku tak jumpa kat kedai. kalau korang tau kat mana nak dpt ingredients tu tolong inform saya ok?
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| Muka heaven dapat makan Cream Puff sedap. tak tau la berapa bijik dah masuk mulut. hihi. |
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| The Best Cream Puff Ever!! |
Ingredients
- 2 (3.5 ounce) packages instant vanilla pudding mix
(aku guna Instant Pudding Mix Natural pastu letak 2 drops Esen Vanilla)
2 cups double cream (aku guna Thicked Cream)
1 cup milk (aku guna Marigold HL milk)
1/2 cup butter (113g/4oz)
1 cup water
1/4 teaspoon salt
1 cup plain flour
4 eggs
* Filling ni boleh buat awal dan simpan dalam peti sejuk.
Directions
1. Mix together vanilla instant pudding mix, cream and milk. Whisk a little until thick. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, dump all the eggs in at once and quickly mix until the mixture comes together and become sticky. Drop by tablespoonfuls or pipe onto an ungreased baking sheet lined with parchment paper.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
(bakar sampai jadi coklat keemasan, Oven aku antik sket so kena bakar sampai 40min baru masak)
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
- Tips from Kak Sue:
1. Don't grease the baking sheet instead line it with parchment paper, to avoid burnt choux pastry bottoms.
2. If you're piping the dough mixture, make sure you flatten the tips of the piped doughs (to make them all flat top) with a wet finger so the tips won't burn or brown too much in the oven.
3. When choux pastries are out of the oven, immediately poke a tiny hole in each and every one of them with a toothpick to let the steam out. If you don't do this, you'll end up having flat pastries with no room for filling in the middle.
4. I only fill them with cream just before serving, and dust them with icing sugar.
Masak sampai jadi color macam ni, lepas keluarkan dari oven terus cucuk dgn lidi atau garpu bagi angin keluar. Biar sejuk dulu sebelum simpan dalam bekas atau Tupperware
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| Letak filling hanya sebelum menghidang. baru fresh, sejuk dan sedapnya!! Lepas tu Renjis Icing Sugar sikit dan siap dihidang. |
| * Calories per Cream Puff 190cal. Harap Maklong dan Selamat Mencuba!! |
