Archive for the 'puff' Category

Mini chicken puff

Saturday, September 19th, 2009

My girl went to Maggi excursion before the holiday in August. It is really a good exposure for the kids to visit Maggi Masak-masak studio. Organised by their pre-school, each child only has to pay Rm10 and they get a good experience on the hands-on pastry making.

Luckily each kid only brings back 2 very tiny dry puffs and not those drooling-fattening ones. Otherwise I’ll need to pop a few of my supplement to help me burn fat in my fatty tummy again.

Each child wore back a red apron and brought back a bag of Maggi goodies (packs of cooking ingredients to please their mummies). QQ mentioned that they were served with yummy chocolate cakes, nuggets, biscuits and  little Milo packs as their morning snack. Not bad for a RM10 paid right?

Choux Puffs (2nd attempt)

Friday, February 20th, 2009

These babies above definitely looks better than my first batch right? I tried again making another batch last night. Improvement made to this new batch:

  • I added a dash of baking soda into my flour (make sure it is mixed evenly)
  • I sieved the flour
  • I piped out the batter into spiral instead of scooping them on the grease paper
  • Since the batter is a bit wet, I used 2.5 eggs instead of 3
  • I adjust the temperature higher in the beginning 10 minutes, then lower down once the puffs has rise

Cream Filling

Tuesday, February 17th, 2009

This cream filling taste great when it goes with cream puffs.

Ingredients:

  • 100g castor sugar
  • 2Tbsp flour
  • 2Tbsp corn flour
  • 3 egg yolks
  • 400ml milk (I used UHT milk)
  • 1Tbsp butter
  • 1 tspt vanilla essence

Method:

  1. Combine sugar, flour and egg yolk with 2 Tbsp milk into a paste
  2. Warm remaining milk and pour into the paste
  3. Stir over low fire until it turns into a custard
  4. Removed from fire
  5. Add butter and vanilla essence
  6. Once cool, keep in fridge

Points to remember

My cream filling becomes a little bit dry. Maybe I overcook the batter or I used too much flour. However it still taste fantastic. When it is ready and left to cool, it should be covered so that the exposed top layer of the custard would not harden. See how much I can do with my new oven that I got from the great sale.

Related Posts with Thumbnails