Friday, November 12, 2010

Pâte à Choux - Cream Puffs!

It's been quite awhile since I posted up a recipe! Usually it'd be because I'm always coming home late from school and by the time I remember to buy stuff most stores are closed, but then I came across this cream puff recipe and was utterly delighted to find I had all of the ingredients at home! ..Cept eggs. There's never any eggs in the fridge. Geez.

I use a star tip to pipe on the choux pastry - cos it'll look prettier than plopping it on by the spoonful. Unless you're going for the rustic look then go on, rust away. Or. Something.

Pipe 'em neatly then stick it in the oven. I wish I had made my puffs much bigger though.

When puffs are nice and golden, let them cool, split them in half and then pipe on the delicious custard onto the middle, then pipe the rest directly into your mouth. *guilty*

The custard tastes divine.

Finished product lookin' pretty for momma

Bite into one. Lick up the oozing custard. Then bite into another ten.


Cream Puffs
Recipe adapted from Allrecipes.

1/2 cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract

Choux pastry:

1/2 cup (104g) shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs

Custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.

Preheat oven to 450 degrees F (230 degrees C).

For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.

Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

Wednesday, November 3, 2010

Cherry & Chocolate

Munching on Starbucks cherry chocolate muffin for supper :) Initially I brought it into the cinema to snack on while watching The Social Network(interesting movie) but didn't remember to eat it. I can really absentminded at times.

Check out my teapot set for one in the background! I bought that in Perth and have been using it to drink my strawberry cream green tea (as seen in top left of picture) frequently. Isn't it just precious? I love it so much that I use it to eat ice cream as well. Teapots are just so quaint and adorable! I have a lovely teapot ring I bought from my Perth trip as well:

Unfortunately the top part of the ring has popped off, and I need to superglue it back but as I have already told you, my absentminded mind prevents me from remembering to buy some. Which reminds me I have to get a new set of contact lenses... Ugh. I need an organizer.

Check out these Mrs. Potts cake pops as well. SO INGENIOUS. I love Beauty & the Beast.

Haven't been baking much lately. Been pretty occupied with work and my sister's new baby whom I absolutely ADORE. I'm an aunt!

Look at Little Miss Pudgy-Cheeks here. Her name is Alya and she's three weeks old. How is she so small?? I can nuzzle and sniff her alllllllll day and I go crazy whenever she responds to me. I sometimes even yelp when sniffing because I can't contain the overwhelming adorableness. Yea.. I'm pretty weird.

Oh! My workplace which I work after school hours at is closing in December.. &Faizah (my colleague and best friends since our preteens) and I are a little saddened by it because we like the place and the people. I'm trying to fit in as many hours as possible before December so that I don't need to scurry for another job after it closes. Government taking over the land :/ Whut.

I didn't realise but my senior colleague pointed out that I have worked there for a whole year! The months have whizzed past so fast.. geez. It's really a nice place to chill out because it's open air so come on over before it closes! I usually work on weekends and I'm door host (or b*tch HAHA).

Or you know, just come and say hello to me:)

Oooh, currently watching Otis Redding videos on Youtube:

I love old music.

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