Tuesday, March 1, 2011

Choux Puffs finally!

I translated 'My Junk Hobby' to chinese "我的垃圾嗜好".
So funny!
I have been researching Choux puffs like for years and years and years! And finally DUG out my courage and JUST DO IT! And of course I will usually choose the simplest recipe, and the selected reference is from Sahmsite.info. There are tons of video on youtubes showing how to cook the dough and alot of other different recipes but Sahmsite.info uses CUPS, haha so it is so much easier!

The most difficult part is the piping of the dough, and it will affect the height of the Choux puffs after they cool down! But practise makes perfect. I have not perfected it yet but I got better on the second round of piping.
See how the front part of the Choux are so much taller than the first batch which are at the back of the pictures!
I prepared Cream Cheese Filling the night before using the recipe from Sahmsite.info too , and spread it in the Choux puffs!
Perfect with a Pot of earl grey tea on a nice sunny afternoon!
Read on for the Recipes.

Recipes Credit : Sahmsite.info (Full pictorial)
Choux Puffs
1 cup water
1/2 cup unsalted butter - cut into small cubes
1 cup plain flour
1 tsp sugar
pinch of salt
4 eggs


1.Preheat the oven at 390F.
2.In a bowl, combine flour, salt and sugar. Stir to mix.
3.In a heavy saucepan, combine water and butter. Bring to the boil making sure the butter is completely melted. Turn off the heat.
4.Immediately add in the flour mixture into the hot butter mixture. Stir the mixture quickly until it becomes a ball of dough and leaves the sides of the pot
5.Transfer the dough into a large mixing bowl and leave aside to cool to about lukewarm.
6.When the dough is ready, drop in the egg* one at a time beating well after each addition. *(Beat each egg lightly before adding into the dough. )
7.When the batter becomes shiny and soft enough to be squeezed out of a piping bag, it is ready.
8.Place the batter into a piping bag and make spirals on a non-stick baking tray. Leave some space between spirals.
8.Bake for about 20 minutes or until a toothpick inserted comes out clean and the insides of the puff is dry.
9.Leave to cool before cutting or piping filling into it. You can use any of these - ice-cream, cream filling, durian cream….
10.Dust with icing sugar before serving.

Cream Cheese Frosting
8oz package Philly Cream Cheese
1/2 cup butter
1/2 tsp vanilla
2 - 3 cups confectioner’s sugar (depending on consistency and sweetness) - sifted


1.Let the cream cheese and butter come to almost room temperature. It should be soft enough to leave your finger marks easily but not too soft that it’s squishy.
2.Cut the butter and cheese into cubes
3.Then, with a hand mixer, beat the cream cheese and butter to combine.
4.Add the vanilla and beat for a few minutes until well combined.
5.Add half the sugar and beat to mix well.
6.Then add the other half until well combined.
7.Spread on cakes or cupcakes.

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