Picture
Caption: CREAM PUFFS with Crispy Shell
Caption: this is cream puff with crispy crust on top
take this recipe from http://www.littlejapanmama.com/2011/08/japanese-cream-puffs-recipe-in-us-cups.html?m=1
#StellerFood
Caption: Ingredients : Cream Puff Pastry (Choux) :
110 g butter (regular, salted)
1 cup water
1 1/2 cups plain flour, sifted
5 eggs
pinch salt
Crispy Shell Crust :
30 g butter
1/3 cup icing sugar
1/3 cup flour
Caption: Instructions : Crispy Shell Crust :
1. Melt butter on saucepan or microwave.
2. Stir in sugar and flour.
Picture
Picture
Caption: Cream Puff Pastry (Choux) :
1. In large pan mix water, sugar, salt, and butter. Heat over medium until the butter melts.
2. When butter is melted and it starts to boil, remove from heat and add the flour all at once. Stir rapidly with a wooden spoon until smooth.
3. Add one egg at a time, stirring briefly with a wooden spoon until the better is smooth.
Add half an egg or leave out last egg if the batter is too runny.
Picture
Caption: 4. Putt the batter into a piping bag and pipe directly downward onto paper-lined tray.
5. Place discs of crispy shell crust dough on top.
6. Immediately bake in a very hot oven 210-220 degree Celsius for 25-30 minutes until well puffed and browned them down to 100 degrees Celsius for 40 minutes to dry.
7. Cool on a cake rack when finished and bake the remaining batter.
Picture
Picture
Picture
Caption: For custard cream, I use my mom's recipe.
Caption: Custard Cream Ingredients :
1 can condensed milk (375 g)
2 can milk
1 egg yolk
1 tbsp butter
3 tbsp corn starch
Instructions :
Mix all the ingredients in a large saucepan, stir over medium heat until it thickens. When it's thick and bubbles start to blob up, remove from heat.
Picture
Caption: Fill the inside of each puff with custard cream using pastry bag or spoon.