There are 3 stages in preparing Cream Puff. First we need to prepare the shell, then the filling and finally to assemble the two. The recipe for the shell is called Choux Paste, the filling is called Pastry Cream. It is advisable to prepare the Pastry Cream first and keep it cool in the chiller before use.
Ingredients for Choux Paste
250 ml
Water
100 gm
Rise & Shine
1 tbsp
Sugar
1 tsp
Salt
125 gm
All purpose flour
3
Whole eggs
Methods
1.
Put water, salt, sugar, Rise & Shine margarine in a medium size pot. Leave to boil. Slow the fire, let it simmer for 30 sec.
2.
Pour in the flour, stir well. Keep on stirring until mixture become paste and leave the sides of the pot.
3.
Take out from fire and leave to cool.
4.
When properly cooled, beat in the eggs using electric beater one at the time.
5.
Pipe the batter on a well greased tray. Sprinkle some water and bake at 175˚C for 20 minutes or until golden brown.
6.
Take off from the oven and leave to cool
Ingredients for Pastry Cream
500 ml
Full cream milk
50 gm
Rise & Shine
80 gm
Castor sugar
1 tsp
Vanilla essence
2
Yolks
0.5 tsp
Salt
Methods
1.
Simmer the milk for 2 minutes
2.
In a mixing bowl, mix all ingredients except vanilla essence
3.
Put in the milk, stir well. Once the milk started to thicken slow the fire when the cream bubbled from the bottom of the pot, add in the essence. Stir well. Put off from fire
4.
Leave to cool. When cooled use an electric beater and beat the cream for 1 minute. It is now ready to use.
How to assemble
1.
Take the shell and make a slid. Insert a spoonful of the cream. Dust with sieved icing sugar to enhance appearance. Ready to serve!
