ecstatic over choux pastry.

i'm totally over the moon. and this is what has gotten me in the mood.





Mind you, i didn't rip this off some baking website. This is what I've been busy over the whole afternoon! Must say I'd made the right decision to bake today instead of just nuah-ing around at home. Choux pastry is the new craze now! At least right here in my house.


Choux Pastry Puffs
from "Joy of Cooking - All About Party Foods & Drinks"


1 cup sifted all-purpose flour
Half cup water
Half cup whole milk
113g unsalted butter
Half teaspoon salt
4 large eggs


1. Bring the water, milk, butter and salt to a boil over medium heat.
2. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan.
3. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture.
4. Let cool for 5 minutes, stirring occasionally.
5. Add the eggs one at a time, beating thoroughly after each egg.
6. Make sure paste is smooth before adding each egg.
7. Beat the dough till smooth and shiny.
8. Choux paste can be covered and refrigerated for up to 4 hours.
9. When it is cold, you do not need to bring the paste to room temperature before baking.
10. Pipe paste onto pan according to desired size.
11. Bake at 180 degrees celsius for 10-15 mins.

Above: What it looks like after step 3.

Above: While adding eggs

The End Result!

Many many puffs! Okay, maybe not many many. I think I only made like 15? Cos I used only 1/3 of the ingredients from the recipe...for fear of it turning out like crap. But I've resolved to making more puffs this week! And of course, no cream puffs will be complete without some cream! So I sourced for some custard cream recipe from here .


Pastry Cream
3 cups (750 ml) milk
3 eggs
3/4 cup (175 ml) granulated sugar
1/4 cup (50 ml) all-purpose flour
1 tbsp. (15 ml) cornstarch
2 tbsp. butter (25 ml)
1 1/2 tsp. vanilla (7 ml)
2 cups (500 ml) whipping cream

1. In heavy saucepan, heat milk until steaming.


2. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly.


3. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened.


4. Remove from heat; stir in butter and vanilla.
   Pour into bowl; place waxed paper directly on surface to prevent skin from forming.


5. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.
   Note: Pastry cream can be refrigerated for up to 3 days.

Am still in the process of making cream. Typing this post as I wait for the custard to cool and be refrigerated before adding in the whipping cream.

Here's what the custard looks like for now! I know I know...it doesn't look very appetising for now. Let's just cross our fingers and see how it'll turn out. Stay tuned!