Cream Puffs

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Took up this endeavour this weekend to create Cream Puffs! It has been my fav for quite awhile and only the plain vanilla cream fillings entices me.

My dad has been try to make it for quite a long time. Sadly, it ended in disaster as the Cream Puff became Cream Biscuit. It was hard as a Jawbreaker candy.

Anyway, you all don't worry! My attempt was a success! So this recipe works :)

Ingredients:

For the Puff (Choux Paste):

• 50g Butter
• 60g Plain Flour
• 2 Whole Eggs
• 1/2 cup Water

For the Filling:

• 225g Butter
• 110g Caster Sugar
• 1 Egg Yolk
• 1 Whole Egg
• 1 teaspoon Vanilla Essence
• 1 teaspoon Rose Essence
• 1 teaspoon Brandy / Rum (optional)

Steps for the Puff:

1. Place your butter and water in a pot. Stir over a low heat until boiling.
2. Remove the pot, and mix it in the flour. Quickly stir it with a wooden spoon until it is pasty, and not sticky. Let it cool.
3. While waiting for it to cool, preheat your oven at 230°C.
4. Mix in the eggs into the pot until it is a paste again.

5. Fill the paste into a piping bag with a star nozzle and pipe into a baking tray. The size is up to you. **
6. Bake it at 180°C for 25 minutes or until it is puffed up and golden brown.
**If you don't have a piping bag, you may use a plastic bag with an end snipped. I suggest the small puffs as it is easy to eat. Get a mini cupcake tray.

Steps for the Filling:

1. Mix the butter and sugar together until it is like whitish cream.
2. Mix in the eggs until it is creamy.
3. Add in the vanilla and rose essence, and the alcohol is optional.
4. Use a piping bag, and pipe in the filling into the puff from the bottom. **
** You may use those tomato/chilli sauce dispensers to pipe in your filling.

Notes:

1. You may keep it for a week.
2. Reheat them for 5 mins in the oven at 180°C.
3. Please keep the puffs in an airtight container.
4. Pipe in the cream only if you are going to serve.

Good luck and enjoy! ;)