We decided to have a recipe section on our site and who better to introduce us to the world of baking and cooking than our friend, Stan.
Stan is currently pursuing his diploma in culinary arts at Taylor’s University College cooking up a storm. He has a passion for baking and has even transformed his whole house kitchen into a tiny industrial baking kitchen. ( So much so that his mum has complained that the industrial sized oven in his house is sucking up too much electricity).
Recently, we managed to get a demo of his baking skills at his home. Today’s recipe, Cream Puffs! Let us breakdown the ingredients for you. We’ll first start off with the puff pastry and later proceed with the pastry cream filling. MMmm Yummy.
Serving size : 40 Cream Puffs (small)
Choux Pastry (Puff Pastry)
100ml Water
50 ml Milk
60g Butter
100g Bread Flour
3 *large eggs (* 50g per egg – baking standard)
Method
Mix the water , milk and butter in a pot and bring it to boil
Once it starts to boil, pour the flour in while gently stirring the mixture.
Slowly turn down the heat and pour in the remaining flour. Keep stirring and make sure that all the flour is incorporated. Continue ‘cooking’ the flour until you see a thin crust layer at the bottom of the pot.
Transfer into mixing bowl and fold in 1 egg at a time. If doing by hand, it is recommended to use a wooden spoon. If using an electric mixer, use a paddle attachment. (* Vanilla essence can be added in at this point by preference)
Preheat the oven to 180 degrees Celsius and line the baking tray with parchment paper. We understand that most people won’t have an industrial sized oven in their kitchen, but any oven will do fine.
After adding in all the eggs, the pastry mix should look like mashed potatoes, soft and fluffy.
Put the pastry into a piping bag and add the round piping tip. (*Tip: If no piping bag, you can make a makeshift one by snipping the corner of a sandwich bag.)
Pipe even sizes of the pastry unto the baking tray. Leaving approximately 1 inch between each other as it will rise up when in the oven. (* Tip: Wet your finger with water and press down on the tips of the pastry to prevent the tips from browning.)
Place tray into oven and bake for approximately 20 minutes.
This is what it will look like once it’s done.
Moving on, we shall now proceed with the filling for the cream puffs, cream patisserie, otherwise known as pastry cream.
Cream Patisserie
Ingredients A
300ml Milk
100g Sugar
1 Stalk of Vanilla Bean or Vanilla extract
Ingredients B
200ml Milk
6 egg yolks
60g Cornstarch
Method
Split the vanilla bean stalk down the middle and scrape out all the vanilla beans and put it into a pot along with the vanilla pod.
Add ingredients A and bring to a full rolling boil. Leave to infuse for about 15 minutes and bring back to a rolling boil.
Mix ingredients B together in a separate bowl until combined.
Slowly whisk ingredients B into ingredients A once it reaches a boil. Take note to stir as you pour the hot liquid as putting all the liquid in at once can cook the eggs giving you sweet scrambled eggs.
After all of ingredients B has been added, pour all back into a sauce pot and keep on a low to medium heat, all the time stirring until the mixture thickens.
Transfer into bowl and cover with cling film (*Tip: Allow the cling film to touch the cream as this prevents the cream from crusting in the chiller) and place mixture in the fridge to cool.
You can add different flavours to the pastry cream by melting chocolate or adding some sweetened liquor and mixing it into the cream. This is a matter of personal preference.
Once the cream has cooled, you can put it into a piping bag and pipe it into the middle of the pastry puffs.
Stan has a little metal attachment that helps him do this, but for those who don’t have it, you can make the hole with a chopstick and pipe the filling in with a normal piping bag (or cut off sandwich bag).
Dust with a little sprinkling of icing sugar and voila! You’ve made your first Bake With Stan recipe – Cream Puffs!
Congratulations! (You could even make it for Christmas dinner I guess)
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11 Comments
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-twosuperheroes, 3 years ago
wow…these puffs are adorable!
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-steve-0, 3 years ago
im getting hungry just looking at it
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-Demsi Jake, 3 years ago
F**K me … I’d always dream of having an Oven like that. Wait till i get my new place 1st =)
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William, 3 years ago
haha… it’s pretty expensive and sucks alot of electricity… just to warn u ahead of time.
But you can control the temperature of the top AND the bottom of the oven seperately. That’s quite cool.
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cooking scrambled eggs | Digg hot tags, 3 years ago
[...] Vote Baking With Stan – Recipe: Cream Puffs [...]
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-junhoe, 3 years ago
PowerPuff Stan to the rescue. Beat that bloody Beard Papa to a PULP!!!
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Baking With Stan - Recipe: Apple Crumble | Feedmelah.com!, 3 years ago
[...] Although this recipe I baked myself with Sue Ann, I am still going to label it as ‘Baking With Stan’ as I got the ingredients and method from Stan (the crumble topping recipe is from a Le Cordon Bleu cook book). If you want to know a little bit about him, check out our first ‘Baking With Stan’ recipe, cream puffs. [...]
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-mel, 2 years ago
hi,
just currious, where can i get vanilla pod in damansara?
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-Stan, 2 years ago
Mel you can get some cheap Indonesian ones from Bake With Yen.
But try to go for the Madagascar types. Cuisine Studio or Gourmandines might have some.
What you wanna look for is a moist (if it can bend without breaking) and shiny appearance on the vanilla pod.
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Baking with Heart – Cream Puff | Antbelle and ISL's Blog, 7 months ago
[...] from Joy of Baking and Baking with Stan This entry was posted in Baking. Bookmark the permalink. ← iPhone 4 is [...]
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-Caca, 7 months ago
what a kawai and light dessert
[...] Vote Baking With Stan – Recipe: Cream Puffs [...]
[...] Although this recipe I baked myself with Sue Ann, I am still going to label it as ‘Baking With Stan’ as I got the ingredients and method from Stan (the crumble topping recipe is from a Le Cordon Bleu cook book). If you want to know a little bit about him, check out our first ‘Baking With Stan’ recipe, cream puffs. [...]
[...] from Joy of Baking and Baking with Stan This entry was posted in Baking. Bookmark the permalink. ← iPhone 4 is [...]