I love making and eating cream puffs. Cream puffs, choux a la crème, or profiteroles—it
doesn’t matter what you call them, I love them, and to be honest, I could eat
the entire batch myself. There is
something about these filled choux pastry that always put a smile on my face.
Cream puffs are easy and quick to make. I mean, seriously
easy, and I wouldn’t lie to you about that. So quick and easy that you’ll wonder why you
haven’t made them before. It takes about
10 minutes to whip up the dough and get it shaped and into the oven.
It is simply a
matter of bringing water and butter to a boil, then dumping in flour and
stirring it until a mass forms. Let the steaming dough cool for a moment then
beat in eggs. Then depending on how big you make your cream puffs, they take
about 30-40 minutes to bake, and they are ready to eat. That’s it.
The choux dough is so versatile that you can make the
puffs sweet or savory. I filled the
puffs with whipped cream filling with 4 flavors: vanilla, chocolate,
strawberry, and green tea. All are
incredibly delicious. Perfect desserts
for parties, entertaining, or pot lucks.
Cream Puffs
For recipe in Indonesian,
click HERE
Ingredients:
Choux Pastry
·
120g all-purpose flour
·
1 teaspoon granulated sugar
·
½ teaspoon salt
·
120g unsalted butter, cut into pieces
·
1 cup water
·
4 large eggs, lightly beaten
·
1 egg for glazing
Whipped Cream Filling
·
2 cups (480 ml) heavy cream (or double cream)
35-40% butterfat
·
1 teaspoon pure vanilla extract
·
65g granulated white sugar (or to taste)
Garnish
Powdered sugar (confectioners or icing)
Directions:
Choux Pastry
1. Preheat
oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or
lightly butter or spray the pan with a nonstick vegetable spray.
2. In
a bowl, sift and whisk together the flour, sugar, and salt.
3. Place
the butter and water in a heavy saucepan over medium high heat and bring to a
boil. Remove from heat and with the
wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir
constantly until the dough comes away from the sides of the pan and forms a
thick smooth ball (about 1-2 minutes).
4. Transfer
the dough to your electric mixer, or use your wooden spatula, and beat on low
speed to release the steam from the dough.
Once the dough is lukewarm, start adding the lightly beaten eggs and continue
to mix until you have a smooth thick paste.
5. Put
the dough into piping bag with a nozzle star and pipe the dough onto the baking
sheet, spacing about 2 inches (5 cm) apart.
With a pastry brush, gently brush the tops of the dough with a lightly
beaten egg.
6. Bake
for 20 minutes and then reduce the oven
temperature to 350 degrees F (180 degrees C).
Continue to bake for a further 30 to 35 minutes or until shell are a
nice amber color and when split, are almost dry inside. Turn the oven off, poke
a couple of holes in each puff, and—with the oven door slightly ajar—let the
shells completely cool and dry out.
Whipped Cream
Filling
1. Put
you whisk and bowl in the freeze for at least 15 minutes.
2. In
a large mixing bowl. Place the whipping cream, vanilla extract, and sugar. Stir
to combine. Cover and chill the bowl and
whisk in the refrigerator for at least 15 minutes.
3. When
chilled, whip the cream just until peaks form.
4. Divide
into 4 bowls with the same amount. Add
the flavor and mix well. I added chocolate powder, matcha, powder, and
strawberry paste. The last bowl is vanilla flavor. Pour each flavor into piping bag and
refrigerate for at least 15 minutes.
To Assemble
1. Split
the pastry shell in half (or half-split) and pipe with whipped cream and place
the top half of the pastry shell on the whipped cream.
2. Dust
with powdered sugar.
Bahan:
Kulit Soes
·
120g tepung terigu serbaguna
·
1 sdt gula pasir
·
½ sdt garam
·
120g mentega tawar, iris dadu
·
1 cup air
·
4 butir telur, kocok lepas
·
1 butir telur untuk olesan, kocok lepas
Whipped Cream
Filling
·
2 cups (480 ml) heavy cream (or double cream)
35-40% butterfat
·
1 sdt ekstrak vanila
·
65g gula pasir (atau sesuai selera)
Hiasan
Gula halus
Cara:
Kulit Soes
1. Panaskan
oven dengan suhu 400 derajat F (200 derajat C) dan letakkan Loyang di tengah
oven. Alasi dengan kertas parchment atau
oles dengan mentega.
2. Aduk
terigu, gula, dan garam.
3. Masak
mentega dan air sampai mendidih. Usahakan mentega mencair sebelum air
mendidih. Angkat, tambahkan terpung
terigu dan aduk sampai bercampur.
Kembalikan ke atas kompor dan aduk terus sampai adonan membentuk bola
yang kental (sekitar 1-2 menit)
4. Pindahkan
ke dalam mangkuk mikser, atau bisa juga dengan menggunakan spatula kayu, aduk
dengan kecepatan rendah untuk menghilangkan uap panas. Ketika adonan sudah hangat, masukkan
telur dan kocok hingga membentuk adonan
yang kental dan halus.
5. Masukkan
adonan ke dalam kantung semprot dengan spuit bintang. Spuitkan di atas loyang
dan beri jarak sekitar 2 inches (5 cm). Olesi
permukaan dengan telur yang telah dikocok.
6. Panggang
selama 20 menit lalu turunkan suhu oven ke 350 derajat F (180 drajat C). Lanjutkan memanggang selama 30 to 35 menit
atau sampai kulit soes berwarna kuning kecoklatan dan ketika dibelah, bagian
dalamnya hampir kering. Matikan oven, buat irisan pada kulit soes, dan—dengan
pintu oven sedikit terbuka—biarkan kulit soes dingin dan mongering bagian
dalamnya.
Whipped Cream
Filling
1. Dalam
mankuk besar, tuang whipping cream, ekstrak vanilla, dan gula pasir. Aduk hingga bercampur. Tutup dengan plastic wrap dan dinginkan
mangkuk bersama kocokan mikser di dalam lemari pendingin selama sedikitnya 15
menit.
2. Ketika
sudah dingin, kocok hingga kaku.
3. Bagi
sama banyak ke dalam 4 mangkuk.
Tambahkan bubuk coklat, bubuk matcha, dan perisa stroberi. Biarkan
mangkuk terakhir untuk rasa vanilla.
Tuang ke dalam kantung semprot dan dinginkan di dalam lemari pendingin
sedikitnya selama 15 menit.
Menyusun Soes
1. Belah
dua kulit soes (atau belah separuh saja tidak sampai putus), dan semprotkan
whipped cream. Tutup dengan kulit soes.
2. Beri
taburan gula halus.
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