Wednesday, April 29, 2009

Bake a treat


CREAM PUFF

INGREDIENTS:

170G FLOUR
1 TSP BAKING POWDER
115G BUTTER
285ML WATER
5 EGGS






METHOD:

1. PRE-HEAT OVEN TO 450 F OR 180 CELSIUS
2. SIFT FLOUR AND BAKING POWDER.
3. BRING BUTTER AND WATER TO THE BOIL SAUCEPAN. ADD SIFTED FLOUR, STIRRING IN WELL,


TILL MIXTURE IS SMOOTH AND LEAVES SIDES PAN.
4. REMOVE FROM HEAT. POUR INTO A BOWL TO COOL. ADD EGGS ONE AT A TIME,
BEATING WELL TILL MIXTURE IS SMOOTH AND SHINY.




5. PLACE COOKED MIXTURE IN A FORCING BAG AND PRESS. SPACE BATTER OUT IN SMALL HEAPS ON A WELL GREASED TRAY, AND PLACE IN THE OVEN AND BAKE FOR 10-15 MINS (350F)




COOL ON A WIRE RACK. SLIT PUFFS AT SIDES AND FILL WITH CUSTARD CREAM.
















CUSTARD CREAM- FILLING

3 EGGS
115 G SUGAR
3 TBSP FLOUR
1 TSP CUSTARD POWDER
225ML EVAPORATED MILK & 225ML WATER- BRING TO BOIL
2 TBSP CONDENSED MILK
1 TSP BUTTER
1 TSP VANILLA ESSENCE

METHOD:

1. BEAT EGGS, SUGAR, FLOUR AND CUSTARD POWDER TOGETHER IN A HEAVY BOTTOMED SAUCEPAN


2. POUR CONDENSED AND HOT MILK INTO EGG MIXTURE. COOK MIXTURE  OVER LOW HEAT. STIR IN BUTTER AND VANILLA ESSENCE. COOL BEFORE USING.




P.S. okay folks, this recipe I shared with you came from very old edition cookery book,1987, but it has never failed me and I even shared with my family and friends, so now any of you who are interested can just copy it, no problem, life is about sharing and giving....the more you share the happier everyone would be(hopefully..my dad used to say, always seek the good in others, everything will fall in naturally) what I liked about this recipe the texture for the custard cream is smooth and tasted very nice unlike some bakery (no offenced intended) the custard cream either hard or too dry. well.. folks..happy trying!..

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