Thursday, 8 June 2017

Baking Made Easy: Cream Puffs + Baking Contest by YEO'S Malaysia

It feels great to be back at home. I just returned from a short family vacation to the Land of Merlion and indeed, experience is a good teacher. Everyone there lead such healthy lifestyle!
Thankful for the good hospitality by our distant relatives, as well as citizens of Singapore.

I must have really missed my oven. So the moment we got home, I baked some Profiteroles aka Cream Puffs. It was my third attempt in baking this and TBH, the past 2 was less of a success with the previous old oven (learnt a very important lesson that a good oven does go a long way). 
Today's was such a beautiful batch, so I decided to included the recipe on How to Bake Cream Puffs. Let me know if it works for you!

Recipe of Classic Cream Puffs

1/2 cup (1 stick) unsalted butter cut to pieces
1 cup of water
1/2 tsp of salt
1 cup of multi-purpose flour
5 large eggs (I used 6 as mine are smaller kampung eggs, total weight of 315g with shell)
1 tsp of sugar



1. Preheat oven to 220° Celcius.
2. Put butter, salt, sugar and water in a pan and bring to boil.
 3. Reduce flames to lowest and quickly stir in flour with wooden spoon.
  4. Mix until a layer forms at the bottom of the pan. Remove dough from pan and place in separate bowl to cool for about 3 minutes.
 5. Add in the eggs one at a time and mix til incorporated. Leave some for egg wash.
6. Transfer the pate a choux to a pastry bag. You can use a 5/8 inch plain tip or any biscuit maker with a tip.
7. Pipe the pastry dough about 1-1/2 inch round onto non-stick baking trays. Brush tops with reserved egg wash, gently smoothing down the pointed peaks for even rising and baking.
8. Bake at 200° Celcius for about 25-30 minutes until puff rise and turn golden brown. Don't open the oven door too early to prevent puff from collapsing (true experience).
 9.  Allow to cool on rack.

As for the fillings, I am going for a different kind of fusion, therefore I used Yeo's Seri Kaya Original for my recipe. You can fill the puffs with the Kaya alone but I prefer mine to be less sweet in taste, hence I mixed 4 tbs of Kaya in 1 1/2 cups of whipping cream. You can also add some sugar to prefered taste.

Whip all the ingredients together until soft peak is seen. Transfer them into a piping bag with the smallest tip and fill in the puffs. To make the piping easy, cut a small 'X' on the bottom center of those puffs before filling them in.

And there you have it, perfectly baked profiteroles.

YEO'S FOOD MALAYSIA is organizing a baking contest in conjunction of the Ramadan month.
From 1st to 30th June, ONE Grand prize and FIVE Consolation prize winners will be picked weekly to win a electronic oven and appliances cash vouchers worth RM200, so get your creative juices started!

You can find out more information here at this link.

xoxo
Juneci

1 comment:

  1. Such a easy yet delicious recipe. I'm gonna give it a try and see how it goes. Good luck with the contest.

    ReplyDelete

Your message makes me happy :)