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Yahhhhh!! I did it!! It PUFFED and didn’t collapse!! It was a proud moment of mine! Ever since the whole madness of croquembouche from the first series of masterchef, I have been wanting to make profiteroles (or cream puff).Though I don’t think I have the patient and the size of a kitchen to make a proper croquembouche.. I tried making profiteroles two times before, both times failed…collapsed….flatten…I didn’t know what I was doing wrong! I followed the recipe to the exact, measure all the ingredients properly but then I realised my oven wasn’t hot enough and that’s why the pastry didn’t cook through and as soon as it left the oven, it deflated.  Once I fixed up that problem, my choux pastry rose beautifully! And it is actually very easy to make! All you need is butter, flour, eggs and water (and the right temperature of your oven)! Everything you already have in your pantry!

Choux Pastry

Makes 10 large puff (or 20 medium, or 4 dozen mini cream puffs)

  • 1 cup water
  • 1/2 cup butter (4 ounces)
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs


1. Preheat the oven to 400 degrees F.

2. In a small bowl, whisk together the flour and salt.

3. Bring the water to a boil in a medium-size saucepan over medium-high heat.  Add the butter.  When the butter has melted, add the flour mixture all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate.

4. Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating after each one until the dough is smooth. (beat vigorously after each additional – it is a pretty tiring job so that could be your exercise for the day! ;p)

5. Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet.  (Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto greased baking sheets.)

6. Bake the puffs for about 30 minutes until they are golden brown and puffy.  If the puffs are medium-size, bake for about 22 — 25 minutes, and if the puffs are mini-size, bake for about 17 — 20 minutes.

7. Remove the puffs from the oven and split them a little with a sharp knife to let the hot steam out. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 minutes. Remove from oven and let cool on a wire rack.


  • 250 g Melted Dark Chocolate

Filling – Whipped Cream

  • 500 ml  thicken cream
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoon white sugar
  1. In a large mixing bowl place the thicken cream, vanilla extract, and sugar and stir to combine. Whip the mixture with a electronic mixture until soft peaks form.

To Assemble

  • Dip pastry shells in melted chocolate.
  • Split them in half and fill (or pipe) with whipped cream.


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