recipe halved from Table for 2
- makes around 55 minis
45g salted butter
2 large eggs
1. Sift flour 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 2 inches apart from each other. Bake in a preheated oven of 374F/190C for 10 mins and 338F/170C for another 15 mins.
7. Cut a small slit immediately upon removal from oven to release steam from inside the puff. (I skipped this step)
8. Leave to cool down totally before piping in the filling.
Note: For larger puffs, extend the 2nd baking time.
|what a sight 8)|
The feeling of making a large batch of anything makes me feel powerful! I feel as if I am working as a pastry chef in some kind of fancy hotels. Yeah yeah.. keep dreaming and one day it will be true (;
Anyways, baking the choux pastry was a really spontaneous thought. I just wanted to rekindle my love for making them. The simple ingredients and process always amaze me. How the ingredients interact and create that nice little puff.. Ahh.
|oddly spiraly shaped puffs|
Taste: 3.5 stars out of 5 (lack of flavor with no cream added)
Texture: 3.5 stars out of 5 (nice puff, dry inside, soft outside) I prefer.. the beard papa's crunchy outside more :p