Japanese creampuff...

Assalamualaikum... dan Alhamdulilah malam ni berkesempatan untuk update blog .Semenjak akhir -akhir ini agak sibuk dengan oder dan tempahan kuih - muih dari makcik -makcik restoran dan cafe.Syukur sesangat kehadrat Ilahi dengan limpahan rezeki ini.

Crempuff ni lama dah buat.... baru sekarang berkesempatan untuk abadikan di blog buat tatapan dan rujukan anak-anak dikemudian hari .resepi asal saya ambil dari blog http://www.littlejapanmama.com/2011/09/pai-shuu-cream-puff-recipe-like-beard.html

memang rasa sedap dan rangup.....

resepinya....

Cream Puff Pastry (Choux)

120 g butter

3/4 cup water

1 1/3 cup plain flour, sifted (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 bean OR Vanilla extract

+/- a cup of whipped fresh cream

Pai-Shuu Crust:
30g butter
1/3 cup icing sugar (powdered sugar)
1/3 cup SR flour    (OR plain flour with 1/2 tsp baking powder (or a pinch bicarb soda))

• STEP 1:  Make Custard Cream several hours before or the day before
• STEP 2:  Prepare Pai-Shuu Crust Dough if desired
• STEP 3:  When everything's ready, make the Cream Puff Shells
• STEP 4:  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 pod.

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. If you like, fold a cup of whipped fresh cream into the cold custard cream.

Pai-Shuu Crust
1.  Gently melt butter (microwave or small saucepan)
2.  Stir in Sugar and Flour.

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.
5.  Place discs of Pai-Shuu Crust Dough on top.

6.  Immediately bake in a very hot oven 210-220 degrees Celcius, 25-30min until well puffed and browned then down to 100 degrees C for 40 min or more to dry.
7.  Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.