This recipe is my mum's legendary cream puff recipe.
I would like to be selfish and not share it because it's my mum's final recipe after many attempts. There wasn't youtube or food blogs when she was in her 20s, so you can just imagine how frustrating it must have been trying to get these choux pastries to rise and stay that way HAHA.
Nah I'm just kidding. Good things are meant to be shared. (´∀｀) I'm extremely giving when it comes to food.
I grew up eating these cream puffs, which are not filled with the conventional pastry cream that has shitloads of egg yolks. Instead, the cream filling consists of custard powder & evaporated milk - a quick, easy and idiot-proof magical combination.
Baby unicorns are created with this recipe.
& your cholesterol level stays healthy and happy.
& your cholesterol level stays healthy and happy.
As usual, a4-sized, click to enlarge & print if desired.
I added a few pointers to guide you through the choux pastry making process, but I'm gonna state a few more which couldn't fit in that puny a4-sized page.
♥ I did mention to turn off the heat once you shoot all the flour into the pot. That's to prevent your flour from getting burnt. However, your pot has to be relatively hot as you're supposed to get all the water to evaporate - thus the vigorous beating process. If you don't have a hand-held electric beater + you're using a wooden spoon and feeling sluggish, you may place your pot over the smallest flame periodically for the pot to regain heat.
♥ You MUST leave your choux batter to cool completely, because you don't want your eggs to get scrambled upon addition.
♥ DO NOT add in all of the egg mixture! You don't have to check your batter every 5 seconds, but please stop your mixer and check when you've added in about half of the egg mixture. I made 2 batches of pastry, and the one that had a little bit more egg turned out more perfect than the other, which had a slightly stiffer consistency. Just time 10 seconds and wait for it to fall off your whisk. If you got 12 secs, add in 1/2 tbsp of egg and beat again.
♥ DO NOT open your oven door when your puffs are baking! They'll collapse before you can say NOOOO!
♥ Leave them on the trays to cool for a few minutes after you take them out of the oven. It's to ensure that they hold their shape better. Do not transfer them in an air-conditioned room immediately after they're done. You want to retain the warm air in the puffs for as long as possible.
♥ My mum prefers greasing the trays rather than using parchment paper. I didn't question why. 20 years of choux making experience shouldn't be doubted.
Okay, I found a useful video HERE to illustrate the entire process.
Hope you love these as much as I do!
✗✗✗
♥Sam♥
