Ni buat sabtu semalam..resepi krim pastri masih guna yg sama macam krim pastri untuk cream puff, resepi yg ambil dari blog Masam manis..bole lihat di sini, Cream Puff..
Resepi Choux Pastry ambil dari blog Table for 2...or More by Wendy..
Choux Pastry:
250ml water
90gm butter (salted)
150gm flour
10gm sugar
4 large eggs
1. Sift flour to remove clumps and mix with sugar, set aside.
2. Bring water and butter to a boil on low heat.
3. When butter has fully melted, dump (1) in at one go. Stir immediately with a wooden spoon, and continue to stir until a dough is formed, and it leaves the sides of the pot.
4. Remove pot from heat and leave to cool for 5 minutes.
5. Beat in eggs one by one, making sure each egg is fully incorporated before adding the next. Beat mixture until it is smooth and glossy.
6. Pipe or spoon mixture onto baking trays, about the size of a small lime/calamansi 2 inches apart from each other. Bake in a preheated oven of 190C for 10 mins and 170C for another 15 mins.
7. Cut a small slit immediately upon removal from oven to release steam from inside the puff.
8. Leave to cool down totally before piping in the filling.
Note: If u’re not using a fan-forced oven, u may need to jack up the temperature by 10C each time. And if u want to make larger puffs, extend the 2nd level’s baking time.
Adapted from: The Golden Book of Desserts (Publisher: Page One).
90gm butter (salted)
150gm flour
10gm sugar
4 large eggs
1. Sift flour to remove clumps and mix with sugar, set aside.
2. Bring water and butter to a boil on low heat.
3. When butter has fully melted, dump (1) in at one go. Stir immediately with a wooden spoon, and continue to stir until a dough is formed, and it leaves the sides of the pot.
4. Remove pot from heat and leave to cool for 5 minutes.
5. Beat in eggs one by one, making sure each egg is fully incorporated before adding the next. Beat mixture until it is smooth and glossy.
6. Pipe or spoon mixture onto baking trays, about the size of a small lime/calamansi 2 inches apart from each other. Bake in a preheated oven of 190C for 10 mins and 170C for another 15 mins.
7. Cut a small slit immediately upon removal from oven to release steam from inside the puff.
8. Leave to cool down totally before piping in the filling.
Note: If u’re not using a fan-forced oven, u may need to jack up the temperature by 10C each time. And if u want to make larger puffs, extend the 2nd level’s baking time.
Adapted from: The Golden Book of Desserts (Publisher: Page One).
Cara nak buat choux pastry tu lebih kurang sama je ngan yg sebelum ni eh, cuma kuantiti bahan2 je yg berbeza..
1 comment:
mcm sedap je faiz..rasa dia macamana? ada rasa cam pavlova tak?
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