Beard Papa's style Cream Puffs
The Kwoks Viewfinder
The Kwoks Viewfinder
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Ingredients

  • 5 pieces of Beard Papa
  • 11 puffs which means its almost
  • 3/4 cups of Water (Approx. 170ml)
  • 1 tsp Salt
  • 1 tsp sugar
  • 3 cups of Sifted Flour (Approx. 190
  • 5 Eggs
  • 1. In a pot, add water, butter, salt and sugar. Bring to boil and ensure that the butter are distributively
  • 2. Remove from heat and add the flour into the mixture. Stir well and ensure that the batter is lump
  • 2 mins.
  • 3. Stir well and let the steam go off from the mixture before adding in the eggs. Remember to add 1
  • 4. Pour the mixture into a piping bag and pipe onto a tray lined with baking paper. Add the Cookie
  • 5. Bake for 22
  • 1/3 Cup Icing Sugar (Approx. 50g)
  • 1/3 cup Plain flour (Approx. 50g)
  • 1 tsp Baking Powder
  • 2 Tbsp Veg oil (Optional)
  • 1. Melt the butter in a sauce pan.
  • 2. Combine the dry ingredients into the melted butter and mix well till it forms a dough.
  • 3. Keep the dough in a ziplock bag for later use.
  • 3 Cups Full cream milk
  • 1/2 Cup of Flour (Approx. 70
  • 1/2 Cup of Sugar ( Approx. 110
  • 4 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 Cup of Whipped Fresh cream
  • 1. Beat the yolks with about 50ml of the milk.
  • 2. In a separate bowl, combine the flour with the sugar. Add the yolk mixture to it.
  • 3. Mix well and add in the remaining milk.
  • 4. Cook over stove on medium heat till the mixture get thicken. You should be able to see ribbon
  • 5. Add in the butter and vanilla extract and stir well.
  • 6. Cover with a cling wrap touching the surface of the mixture. This will prevent a thin film from
  • 7. Before pipping, mix the fresh whipped cream into the custard cream. The texture would be like of
  • 1. Ensure that your shells are fully cooled before you start pipping the custard filling
  • 2. You can use a toothpick to poke a small opening at the sides of the puffs OR if you find that a
  • 3. Dust the cream puffs with icing sugar before serving OR you can choose to serve them cold. I
  • 3 hours and they tasted like ice
  • 2015 be a better and fulfilling year for all of us and till then, may I be blessed with more baking posts (If the little ones allow). Hahaha

Instructions

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