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Baru-baru ni dah buat untuk anak-anak bawa ke majlis jamuan raya disekolah..

Then recently, bake lagi untuk pot luck with friends..

Bawa 2 box untuk my friends...

Yang ni pulak, untuk orang rumah. The custard filling is enough for double the recipe below.Banyak tu, tapi as usual, bila semua anak-anak ada di rumah...cepat je la licin.

This time, I used the following recipe for the choux pastry. Original recipe courtesy of little japan mama.

Cream Puff Pastry Recipe(Choux)

120 g butter

3/4 cup water

1 1/3 cup plain flour ~ must be sifted

5 eggs ~ 60g each egg
1/4 tsp salt
1 tsp sugar

Custard Cream:

1/2 cup flour

1/2 cup sugar

4 egg yolks

3 cups milk
30g real butter

1/2 or 1 vanilla extract

+/- a cup of whipped fresh cream

• STEP 1:  Make Custard Cream several hours before or the day before
• STEP 2:  When everything's ready, make the Cream Puff Shells
• STEP 3:  When Cream Puff Shells are fresh out of the oven, fill with cold Custard Cream and serve. (Or within 24 hours if possible.)

Custard Cream

1. Using a whisk, Combine flour and sugar, 

2. Add:  4 egg yolks and about 40mL of the milk, whisk until combined.  Add remaining milk and scrape in vanilla.

3. Stir over medium heat, till it thickens (Often scraping the bottom). When it's thick and bubbles start to blob up, remove from heat.

4. Stir in 30g real butter

5. Allow to cool with plastic wrap on surface to prevent a "skin". Refrigerate until cold.

6. Fold a cup of whipped fresh cream into the cold custard cream.

Cream Puff (Choux) Pastry

1. Place butter, salt, sugar and water in a large saucepan over high heat.  When butter is melted and it starts to boil, remove from heat and...

2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.

3. In a separate bowl, lightly whisk 5 eggs.  Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.

4. Spoon into a piping bag and pipe directly downward onto paper-lined tray.  If you like, use chopsticks or fingers to pull pastry upwards on the sides, to make them taller and rough-surfaced.Spray with some water.

5.  Immediately bake in a very hot oven 210-220C , 25-30min until well puffed and browned then down to 100 C for 40 min or more to dry.
6.  Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.
NOTE
**oven MUST be well pre-heated, esp for big cream puffs.  And don't turn the heat down too early, or they might fall. Wait until they're well puffed and the colour is fully developed.