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.