Saturday, July 31, 2010

Cream Puffs

Howdy People,
How have you been? I am okay, I hope you are fine as well. I am also doing okay in my baking course. I have been, obviously, must be baking right? Instead of gossiping during classes right? Actually I did gossip a bit, more to that, I was pissed-off with my fellow classmates who will pack the goodies they bake to take home, but conveniently, shamelessly, pinched into my share. Even chef noticed, he did sound them. Thank god, otherwise, I would have opened my big fat mouth, and then I'm sure you know what would have been the consequences. Nobody likes a straightforward person, fellow classmates would have boycotted me. Precisely! Interesting, truly interesting, at my age, tell me about it, I am still learning about characters, geez!, let me now share the recipe for these cream puffs (New York Cheesecake, Lemon Tea Loaf and Chocolate Butter Cake).

The start to these puffy puffs must start with making the batter, quite a nitty-gritty precise thingy, then piping and baking the piped out puffs. Next is to gently slit/make an incision and filling the puffs with the fluffy cream, or opt for your choice of fillings and decors.

100ml water
50ml milk
60g butter
100g bread flour
3 eggs

Bring water, milk and butter to boil.
Add flour and cook till it leaves the sides.
Transfer to a mixing bowl, add eggs one at a time and whisk.
Pipe batter into a piping bag, then pipe out to desired shapes and bake until golden brown.
Making The Cream:
240ml whipping cream
14g icing sugar
1 tsp vanilla

Add all the ingredients into the mixer and whip until fluffy.
Slit/cut baked puff and pipe the cream.

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  1. Cream puffs look yummy..loved it

  2. Oh, i am drooling, thanks for sharing the recipe, i love cream puffs, so this is must try for me!


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