Tie Guan Yin Custard Cream Puffs 鐵關音卡仕达泡芙

Tie Guan Yin Custard Cream Puffs 鐵關音卡仕达泡芙

Ingredients:

Craquelin:

35g unsalted butter

20g fine sugar

35g plain flour

3g Tie guan yin powder

Custard cream:

2 egg yolks

30g fine sugar

20g cornflour

250ml UHT milk

3g Tieguanyin powder

120g whipping cream

1 Tbsp fine sugar

Choux pastry:

50g unsalted butter

100g water

65g plain flour

3g Tie guan yin powder

2 large eggs

Method:

1. Craquelin: Whisk butter & sugar till combined. Sift in flour & Tie guan yin powder. Whisk to form a soft dough. Chill in fridge for later use

2. Custard: Whisk yolks, sugar, cornflour & a bit of milk in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Transfer it to a bowl & cover with cling wrap. Refrigerate for later use

3. Choux: Put butter & water in a saucepan. Bring to boil. Add in flour & tieguanyin powder. Use a spatula to stir till combined. Transfer the dough to electric mixer. Beat on low speed & add in eggs  till batter becomes a thick paste

4. Pipe batter onto silpat mat & top with a small piece of craquelin

5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.

6. Whisk whipping cream & sugar till peak & mix in the Tie guan yin custard. Pipe into the puffs & decorated as desired

Hojicha Cream Puffs

Choux Pastry  

Ingredients: 

Craquelin 

35g unsalted butter, softened

20g fine sugar

30g Blue Jacket Plain Flour

5g Hojicha powder

Choux 

50g unsalted butter

100g water

2 eggs

65g Blue Jacket Bread Flour

5g Hojicha powder

Filling

Dairy whip cream + Strawberry Fruttose pie filling

Method: 

1. Craquelin: whisk butter & sugar till combined. Add in flour & hojicha powder. Knead to form a soft dough. Roll out the dough & freeze in fridge for later use   

2. Put butter & water in a saucepan. Bring to boil over medium heat

 

3. Add in flour & Hojicha powder. Use a spatula to stir until combined. Remove from heat

 

4. Transfer the dough to electric mixer. Whisk on low speed & add eggs slowly. Whisk till batter becomes a thick paste

 

5. Pipe batter onto silpat mat & top with a piece of cut-out craquelin

 

6. Bake in a preheated oven @190C for 10mins, then 180C for 25mins

 

7. Pipe filling & decorate as desired after the puffs were cooled

Cream Puffs

Choux Pastry 

(basic recipe adapted & modify slightly from Carol Hu) 

Ingredients: 

Craquelin 

30g butter, softened

30g coconut sugar

38g Blue Jacket Plain Flour 

*whisk butter & sugar till combined. Add in sifted flour & knead till a soft dough is formed. Roll out the dough & chill in fridge for later use.     

Choux 

50g butter

100g water

2 eggs

70g Blue Jacket Bread Flour 

Fillings 

500g dairy whip cream

2 Tbsp sugar

2 Tbsp cocoa powder 

Method: 

1. Put butter & water in a saucepan & bring to boil over medium heat.

2. Remove from heat & add all of the sifted flours. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.

3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.

4. Pipe batter onto silpat mat & top with a small piece of craquelin.

5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.

6. Pipe desired fillings after the puffs were cooled. 

Sakura Tiramisu Puffs

Cream Puffs 
(Basic cream puff recipe adapted from Carol) 

Ingredients: 
50g unsalted butter 
100g water
2 eggs, lightly beaten
70g Blue Jacket Baguette Flour

 fillings: 
100g dairy whipped cream 
125g mascarpone cheese
30g sakura paste 
1 Tbsp sakura liquor
sakura powder     

Method:

1. Put butter & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add the sifted flour. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.
3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.
4. Pipe batter onto silpat mat & spray water onto them.   
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.

Squid Ink Puffs

 

Choux Pastry

(basic recipe adapted & modify slightly from Carol Hu)

Ingredients:

50g butter

8g squid ink 

100g water

2 eggs, lightly beaten

70g Blue Jacket Baguette Flour

Craquelin (optional)
30g butter

38g sugar

38g Blue Jacket Cake Flour
1/2 Tbsp beet root powder

*whisk butter & sugar till combined. Add in sifted flour & knead till a soft dough is formed. Roll out the dough & chill in fridge for later use. 

Method:

1. Put butter, squid ink & water in a saucepan & bring to boil over medium heat.

2. Remove from heat & add all of the sifted flour. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.

3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.

4. Pipe batter onto silpat mat & spray water onto them. Cut out rounds from the dough with a cookie cutter & placed on top of choux pastry.

5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.
6. After puffs are cooled, slice into half & add a scoop of ice cream or any of your favorite fillings.

Take your pick. Mango ice cream or Matcha azuki bean ice cream?

now you see my big scoop of mango ice cream... slurp =)

now you don't =P

Eclairs

Eclairs
(recipe adapted from Carol)

Ingredients:
50g Cowhead salted butter
100g water
2 eggs, lightly beaten
50g Blue Jacket Plain Flour
20g Blue Jacket Bread Flour

fillings: 
dairy whipped cream + 2 Tbsp Reese's peanut butter chocolate spread
melted chocolate for dipping (optional)
nuts bits for decoration

Method:

1. Put butter & water in a saucepan & bring to boil over medium heat.

2. Remove from heat & add all of the sifted flours. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.

3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.

4. Pipe batter onto silpat mat & spray water onto them. 

5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.

Cheese Puffs 起士小泡芙

Cheese Puffs 起士小泡芙
(recipe adapted from Carol)

Ingredients:
50g Cowhead salted butter
100g water
1/2 tsp fine sugar
50g Blue Jacket Plain Flour
20g Blue Jacket Bread Flour
2 eggs, lightly beaten
25g Parmesan cheese powder

Method:

1. Put butter, water & sugar in a saucepan & bring to boil over medium heat.

2. Remove from heat & add all of the sifted flours. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.

3. Transfer the dough to electric mixer, beat on low speed. Add parmesan cheese powder & eggs slowly, mixed till combined & batter becomes a thick paste.

4. Pipe batter onto silpat mat & spray water onto them. 

5. Bake in a preheated oven @190C for 10mins, then 170C for 20mins.

My Edible Xmas Tree

Recipe here

*Add green tea powder to craquelin

I am submitting this post to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Custard Cream Puffs

This post is sponsored by LIV butter. Try a Liv butter today!

Choux 

(Recipe adapted & modify from Nasi lemak Lover)
 
Ingredients
125g milk
125g water
125 Liv salted butter
5g sugar
250g eggs
163g plain flour (sifted)

Method
1. Boil together milk, water, butter & sugar in a saucepan over medium high flame.

2. Remove from heat, using a wooden spoon, quickly stir in sifted flour until combined & mixture comes together into a ball. Return to low heat & cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan.
 
3. Transfer the dough to a clean mixing bowl & stir the dough till reach room temperature.
 
4. Gradually add in egg mixture & stir to incorporate. Mix thoroughly until desired texture 

5. Pour batter into a piping bag & pipe on a baking tray line with baking paper.

6. Bake at preheated oven at 190c for 20mins.
 
Craquelin
75g Liv salted butter
75g brown sugar
90g plain flour, sifted

Method
1. Beat butter and brown sugar till light & creamy.
 
2. Add in sifted flour, mix to combine.
 
3. Keep in fridge to harden.
 
4. Place dough in between two sheets of plastic sheet, roll into thin sheet (1-2mm).
 
5. Cut into small square & place on top of the choux pastry.

Custard Cream  

(Recipe adapted from Food@Home Sweet Home)

Rich Custard Puffs

 

Rich Custard Puffs (Recipe adapted & modify from j3ss kitch3n) 

Puffs
Ingredients
65g butter
50g milk
70g water
30g caster sugar
80g plain flour
10g cocoa powder
150g whole eggs


Method: 
1. Put butter, milk, water & sugar in a saucepan & boil until butter is melted, over medium heat.  

2. Add in sifted cake flour & cocoa powder & remove from heat. Stir with a wooden spoon & return the saucepan to the stove & cook over medium heat.  

3.Keep stirring the mixture until it forms a dough & a thin layer of membrane is formed at the bottom of the saucepan. Remove from heat & scoop the dough into a large heat proof bowl. 
Gradually add in beaten eggs blend the mixture with an electric mixer until smooth.  

4.Scoop the mixture into a piping bag fitted with a plain nozzle and pipe 4cm circles on a lined baking tray spaced at least 2cm apart.  

5. Bake in preheated oven of 200C for 15mins, reduce the heat to 180C & bake for another 20mins then remove & cool the puffs.

 

Custard Fillings

Ingredients
3 egg yolks
50g caster sugar
10g corn starch
11g plain flour
1g cocoa powder
300g milk
5g butter
1/4 tsp vanilla essence
some chopped peanuts


Method: 

1. Using a electrical mixer, beat egg yolks & sugar in a large heat proof mixing bowl until light and fluffy. Add in sifted corn starch, cake flour, cocoa powder, vanilla essence & stir well. 

2. In a saucepan, bring milk to a boil, then pour into the egg yolk mixture & stir to combine. Put the combined mixture into the saucepan again and continue to cook over medium heat, stirring constantly with a wooden spoon until the mixture starts to thicken considerably then stir in the butter until melted.  

3. Strain the mixture to obtain a smooth consistency. Add in chopped peanuts.  

4. Pipe the cooled custard fillings into the puffs until full, chill the puffs.

 * Melt some white chocolate & pipe on over custard puffs & topped with some peanuts

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

Swan cream puff

Cakes Part 6

Mini agar agar & cream puffs

Puff pastry & bread

Pastries, bread & cream puffs

Pies & Fried buns *^_^*