[Puff]
70g plain flour
3 beaten eggs
100g water
60g unsalted butter
Pinch of sugar and salt
[Custard]
3 egg yolks
200ml milk
60g sugar
20g plain flour
10g unsalted butter
1tsp vanilla essence
Your choice of berries
[Steps]
Preheat oven 200degC.
For the puff, boil water, butter, sugar and salt in a cooking pan until its bubbling. Off the heat, add in plain flour and mix with a wooden spoon until well combine and has become a smooth dough.
Add half the beaten eggs and mix. Once the eggs are completely mix with the dough, you will find it quite dry and hard to mix.
Add the leftover beaten eggs little by little into the dough and continue mixing. You might not finish using the beaten eggs. You will need to have a smooth and silky consistency of the mixture. When you spoon up the mixture, it should drop back to the pan very slowly. The mixture should not be too dry or too wet.
Once you get the right consistency of mixture, transfer it into a piping bag and pipe out about 20 dollops of mixture on a baking tray with baking paper.
Dip your fingers with some water and gently touch the top of the mixture. This is to prevent it over burning while it's baking in the oven. Then spray some water on the mixture surface.
Bake for 15mins until it puff up then turn the temperature to 170'C and bake for another 15mins. Transfer the puff on a wire rack to cool down.
For the custard, boil the milk with sugar until the sugar dissolves but not boiling. Meanwhile, mix the egg yolks and flour into a thick paste with no lumps. Add 2tbsp of milk if you find it too dry to mix.
Pour the dissolve warm sugar milk mixture into the egg yolk mixture, pour little by little and mix with a hand whisk until everything combines. Then, pour the mixture back into the cooking pan. Cook in very low heat and keep stirring until it thicken.
Once the mixture thickens, remove from the heat and keep stirring until the heat slightly cool down but slightly warm. Then add in the butter and vanilla extract. Continue stirring until well combined.
Transfer the custard into a plate and cover with cling film. Make sure the cling film touch the mixture, this is to prevent it skin forming on its surface.
To assemble the berries cream puffs, squeeze in some custard then sandwich some berries in between. Chill in the fridge before serving.
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