Making these puffs reminds me of my mom, when we were just kids she would bake them once in a while. Of course we would eat them with sweet fillings, not savoury. I made these puff recently, followed a recipe by Norman Love and it turned out beautiful.
The recipe for the choux paste (pronounced like “shoe”) :1/2 cup full cream milk 1/2 cup water 7 tablespoon unsalted butter, cut into pieces 1 tablespoon sugar 1 teaspoon salt 1 1/2 cups all purpose flour 5 to 6 eggs, at room temperature egg wash – 1 large egg beaten
Put the milk, water, butter, sugar and salt in a pan. Over the stove, medium heat, stir and let everything melt. Wait until it boils furiously. Lower the heat a little, add the flour all at once and keep on stirring until all is mixed well. Continue to stir until the dough leaves the side of the pan, becomes a ball and you can see dark crust at the bottom of the pan. Remove from heat, and transfer to a bowl. Immediately beat in the egg one at a time. Keep stirring (or you could use a flat beater on your mixer). After putting in the 5th egg, check the consistency, if it is too soft you might not need another egg. Now the choux paste is ready to be made into puff or eclairs.
The pate a choux must be used while it is still warm. To make the puffs, I put the paste in a piping bag and snip of the end to make a big opening. Then just pipe mounds, about 1 inch wide. It will really puff up during baking, so leave about 1 to 2 inch apart. For eclairs, pipe a long one not more than 5 inch. Brush with a little egg wash and bake at 204C for 10 minutes. Lower to 177C and bake for another 25 minutes.
Turn off the oven. Remove puff from the oven and as fast as possible, cut a small slit in the side (or prick with a satay stick) to allow steam to escape. This step will also prevent the puff from shrinking later. Return to oven for about 10 minutes with the oven door open. Then cool completely. Cut into half and pipe or spoon your desired filling. Best serve immediately.
Puffs with sweetened whipped cream, and below, eclairs (with whip cream, and glazed with choc ganache. Over sudahhh whip cream tu…mak yg makan, bukan anak ).
I read that the cream puff can also be deep fried. Never tried before, but I imagine it would turn out to look like the round cakoi goreng (inti sambal, sedapnye ).. Ok enough imagining about food. Bye-bye