"Cream Puffs"

I have managed to actually make the cream puffs that I learned from Chef David Lee's class not so long ago. It was quite easy to make actually and I don't know why it took me so long to try out the recipe. I started making the choux (pronounced as shoe) pastry first and the process was relatively very simple. You just needed to add water to the butter with a tinge of salt and a teaspoon of sugar. Put these ingredients together in a pot and stir until its comes to a boil and switch off the heat. 

In a separate bowl, you need to mix and sift protein flour with superfine flour and then put them into the pot that contains the butter mix. Switch on the heat and slowly cook the pastry until the dough forms like a round shape and is not sticking to the sides of the pot. Switch off the heat and cool the dough down. When its cool, add 2 eggs to the mix (one at a time) and mix the dough until it forms a nice soft texture. The pastry is now ready to be piped. Simple isn't it? 

While the pastry is baking, I prepared the creme patisserie or pastry cream, a french custard filling and left it to chill before piping it into the cream puffs. Instead of cutting the choux pastry in half, I poked a hole at the bottom (as taught by Chef David Lee) and piped the creme patisserie into the choux pastry.

My choux pastry fresh from the oven

A clearer view

The creme patisserie made from scratch. Fantastic recipe by Chef David Lee

The finished product

I dusted the cream puffs with icing sugar to make them look even more tempting... Hehehe...

My hubby and kids finished them in minutes!! To think of the hours I took to make these... Oh well, at least its a bestseller and I made these lovely pastry again recently, when I had guests for tea. This time I made eclairs with dark chocolate ganache too. Sad to say, I didn't get a chance to take the photos. Was too busy. My guests loved the cream puffs and eclairs. I'm glad that I learned to make the choux pastry the right way.

Till my next baking adventure....

"Choux Pastry Class with David Lee"

I've always wanted to learn how to make choux (pronounced like "shoe") pastry the correct way. So, when I received a message  from Artisan informing me of this class, I was very happy that I finally get a chance to learn how to make the choux pastry. Choux pastry is actually a pastry that can be transformed into many kind of desserts such as cream puffs, eclairs, churros, profiteroles and so on. The most important is the basic. You get it right with the basics and you're good to go!

So, I learned 4 types of desserts that day, which are cream puffs, eclairs, swans (not so keen on making, because its tedious!!!) and Paris Brest. I so love how David transforms a simple recipe into fantastic desserts just by making fantastic fillings!!! His pastry cream varieties are to die for especially the praline flavour. Am actually excited to try and make some for my family. My kids love these pastries and have been bugging me for months to make them. 

This is how the basic choux pastry is done. Its different from other pastry dough as with choux pastry you have to cook the flour and butter first before adding the eggs

The pastry is then piped  onto trays to make them into the different varieties, i.e. cream puffs and eclairs like the one above

This is the Paris Brest all ready. It has the praline pastry cream filling

Our ready made eclairs. Looks good ya. It tastes as awesome as it looks!!!

Our Swans with chantilly cream and strawberries

Last but not least, our cream puffs with chocolate topping

This will definitely be one of the items that I'll offer under Pink Ellies soon. Its definitely a popular dessert for kids and adults.