Resepi Cream Puff Sos KastardTerima Kasih Sudi Membaca Entri Saya00:58resipi : Chef KamarulBahan2 Cream Puff250ml air100g Mentega1sdk Gula Kastor125gm Tepung Gandum3 biji telur1/2 sdt garamCara Membuat Cream puff1. Campur gula,air dan mentega. Masak hingga mendidih. Masukkan tepung dan kacau dengan senduk kayu hingga sebati dan tak melekatpada periuk. Sejukkan sebentar.2. Masukkan telur 1 per 1 dan kacau sebati. Paipkan ke atas dulang pembakaryg telah disapukan mentega.3. Bakar 15 min pada suhu 180 darjah.Custard Filling Bahan-bahan500ml Susu Segar1 biji telur25gm tepung Kastad30gm tepung Jagung100gm gula kastor1 sdk esen vanillaCara Membuatnya1. Campur dan gaul sebati telur,gula kastor, tepung kastad, teung jagung dan esen vanilla.2. Kemudian, tuangkan susu yang telah dipanaskan sedikit dan masak hingga kastad likat. Sejukkan sebentar.3. Masukkan ke dlm piping bag, paipkan ke dlm belahan cream puff. Kemudian, ayak gula ising ke atas creampuff

Resepi Cream PuffAs salam semua...

Masih dalam mood nak berkongsi resepi...hehe. Kali ini nak kongsi resepi cream puff pulak. Jom tinjau resepi :

Cream Puff (Choux Pastry)

Bahan-bahannya :

200ml Air90gm Mentega4tsp Gula Kastor125gm Tepung Superfine4 biji Telur (gred B)

Cara-caranya :

1. Didihkan air dan mentega di dalam periuk hingga mula berbuih. Ketepikan.2. Masukkan tepung dan kacau. Letakkan semula periuk atas api kecil dan kacau sehingga adunan tidak melekat pada dinding periuk.

3. Tutupkan api dan biarkan sehingga agak sejuk.4. Masukkan telur dan kacau sebati (gunakan hand mixer).5. Masukkan adunan ke dalam piping bag dan paipkan mengikut saiz yang dikehendaki ke atas kertas minyak yang telah diletakkan di dalam dulang.6. Spray sedikit adunan dengan air sebelum dibakar.7. Bakar pada suhu 200'C selama 15 minit dan turunkan suhu ke 180'C. Bakar lagi sehingga keperangan.8. Setelah pastry masak, keluarkan dari oven dan buat lubang kecil pada bahagian bawah dengan cepat untuk mengelakkan pastry menjadi lembik.

Cream Custard

Bahan-bahannya :

2tbsp Tepung Superfine2tbsp Tepung Kastad8tbsp Gula Kastor2 cup Susu Segar2 biji Telur @ 4 biji kuning telur2tbsp Mentega

Cara-caranya :

1. Campurkan tepung superfine, tepung kastad dan gula kastor ke dalam periuk.2. Masukkan 4tbsp susu segar dan kacau sebati. Masukkan telur dan kacau lagi.3. Masukkan baki susu segar dan kacau hingga sebati.4. Panaskan adunan di atas api yang sederhana sehingga pekat. Kacau dengan menggunakan hand whisker.

5. Bila sudah pekat, angkat dari api dan masukkan mentega. Kacau hingga rata.6. Bila agak sejuk, masukkan ke dalam piping bag dan paipkan ke dalam pastry puff tadi.

7. Ayakkan gula aising ke atas cream puff (jika suka).

Inilah hasilnya...gebus x? :)Macam biasa...bagi yang x berapa rajin nak ke dapur tu boleh tempah jer kat saya.Harga cuma RM25 per box per min 25 pcs (min order 2 box)

Anna WilliamsCream Puffs with Chocolate SauceCONTRIBUTED BYELIZABETH KATZ ACTIVE:45 MIN TOTAL TIME:3 HRS SERVINGS:8 VEGETARIANAt Christmas, Elizabeth Katz of B.R. Guest Restaurants likes to create a tower of fluffy, chocolate-covered cream puffs. The dessert harkens back to her time as a pastry chef in the French kitchen at New York City's Daniel, where acroquembouche(a pyramid of custard-filled profiteroles draped in caramel and wrapped in spun sugar) was de rigueur at holiday dinners.1. 1/2 cup milk2. 1/2 cup water3. 9 tablespoons unsalted butter4. 1/2 teaspoon salt5. 1 cup all-purpose flour6. 3 large eggs7. 2 1/4 cups heavy cream8. 1/4 cup confectioners' sugar9. 1 1/2 teaspoons pure vanilla extract10. 6 ounces bittersweet chocolate, chopped1. Preheat the oven to 400. Line 2 large baking sheets with parchment paper.2. In a large saucepan, bring the milk, water, 1 stick of the butter and the salt to a boil over high heat. Add the flour and remove from the heat. Stir until the dough forms a shiny mass. Using a mixer, beat the dough at low speed for 2 to 3 minutes, just until slightly cooled. Increase the speed to medium and beat in the eggs, one at a time, beating well between additions; be sure to scrape down the saucepan.3. Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe twelve 1 1/2 inch mounds onto each sheet. Using a moistened finger, round the tops of the dough. Bake for about 25 minutes, until the puffs are golden, shifting the sheets halfway through.4. Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours.5. Meanwhile, in a bowl, using a mixer, beat 1 1/2 cups of the cream with the confectioners' sugar until firm. Beat in the vanilla extract.6. Cut off the top third of each puff and scoop out the soft dough in the center. Spoon the cream into the puffs, replace the tops and stack them on a plate. Chill for 10 minutes.7. In a small saucepan, bring the remaining 3/4 cup of heavy cream just to a boil. Remove from the heat. Add the chocolate and the remaining 1 tablespoon of butter and let stand just until the chocolate is melted. Whisk until smooth. Drizzle some of the chocolate sauce over the puffs and serve, passing the remaining sauce on the side. FROMCREAM PUFFS WITH CHOCOLATE SAUCE PUBLISHEDDECEMBER 2007