#175: Cream Puff: recipe #125

As I mentioned in my previous posts, I learned to cook through experimenting. One of the toughest pastry I learned through the hard way is the Choux pastry. Every time I took them out from the oven.... they collapsed. It was always like that until I entered one of the website that suggested that the baked puff must be pricked to release the steam and baked further for 5 minutes. Today, I made about 16 of these, half of them I put in the curry filling and the others I put in the Durian custard filling. Here's the recipe:

Choux pastry:
2 tbsp ( heaped) flour + 1/4 tsp salt- sifted
125ml water
1/4 cup butter
3 medium eggs

steps:
1. Combine butter and water in a saucepan. Bring to boil
2. When butter has melted , remove from heat and add flour, all at once.
3. Stir vigorously to combine. Stir until the mixture forms a ball that leaves the sides of the pan clean. Remove from heat and cool for a few minutes.
4. Using an electric mixer, add eggs one by one to the dough, making sure that the first egg has been incorporated completely before adding the next.
5. Pipe 50 cents-sized mounds onto lightly greased baking pan.
6. Bake until the puff turns golden, prick the puffs and bake further for 5 more minutes. cool on a wire rack
7. To serve: Cut puffs horizontally slicing them only about three quarters through. Spoon or pipe filling of your choice into the puffs. Serve at once.

note: For the savoury filling, I used my left-over meat filling and for the sweet filling , I combined cream cheese , sugar, custard powder, Durian pulps and milk, blend them and cooked them in the microwave oven until the custard thickened.
I would want to make these again.