of Beard Papa
which means its almost
of Water (Approx. 170ml)
of Sifted Flour (Approx. 190
a pot, add water, butter, salt and sugar. Bring to boil and ensure that the butter are distributively
from heat and add the flour into the mixture. Stir well and ensure that the batter is lump
well and let the steam go off from the mixture before adding in the eggs. Remember to add 1
the mixture into a piping bag and pipe onto a tray lined with baking paper. Add the Cookie
Icing Sugar (Approx. 50g)
Plain flour (Approx. 50g)
Veg oil (Optional)
the butter in a sauce pan.
the dry ingredients into the melted butter and mix well till it forms a dough.
the dough in a ziplock bag for later use.
Full cream milk
of Flour (Approx. 70
of Sugar ( Approx. 110
of Whipped Fresh cream
the yolks with about 50ml of the milk.
a separate bowl, combine the flour with the sugar. Add the yolk mixture to it.
well and add in the remaining milk.
over stove on medium heat till the mixture get thicken. You should be able to see ribbon
in the butter and vanilla extract and stir well.
with a cling wrap touching the surface of the mixture. This will prevent a thin film from
pipping, mix the fresh whipped cream into the custard cream. The texture would be like of
that your shells are fully cooled before you start pipping the custard filling
can use a toothpick to poke a small opening at the sides of the puffs OR if you find that a
the cream puffs with icing sugar before serving OR you can choose to serve them cold. I
and they tasted like ice
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