Cream Puffs (Choux Créme) Recipe

A cream puff, or choux pastry, is a pastry that originated from France. The main ingredients are eggs, flour, and butter. A cream puff appears to be a simple pastry recipe but requires delicate preparation to achieve thick yet smooth pastry cream and a crisp pastry. Cream puffs are perfect for breakfast and afternoon snacks.

Ingredients:

For the Batter:

• 100 ml water
• 3 eggs (beaten)
• 60 grams cake flour
• 60 grams unsalted butter
• Pinch of salt

For the Pastry Cream:

• 400 ml milk
• 4 egg yolks
• 100 grams granulated sugar
• 1/3 vanilla bean pod
• 2 tbsp cake flour
• 2 tbsp cornstarch

For the Whipped Cream:

• 100 ml whipping cream (with 36% fat)
• 1/2 tbsp granulated sugar

Instructions:

This recipe takes about 90 minutes and makes 12 pieces of cream puffs.

For the Batter:

Preheat oven to 200 C.

Set a pot over a burner.
Add water, unsalted butter, and a pinch of salt.
Switch on the burner to medium heat.
Bring to a boil until butter melts.
When it makes a rolling boil, switch off the heat.
Add cake flour.
Stir well to combine the mixture.
Switch on the burner to medium heat.
Continue stirring the mixture for a few minutes.
Remove from the heat and transfer the mixture into a medium bowl.
Let it cool for a few minutes.
Add the beaten egg into the mixture in portions.
Mix until well combined.
Put the batter in a piping bag.
Set aside.

Prepare a baking sheet and line it with parchment paper.
Get a 2-inch diameter cup and dust the edges with flour or cornstarch.
Make 12 circles, which will serve as guides for the batter.
Pipe the batter and form a round shape of about half-inch thick in each guide circle.
Damp your finger with water and lightly press each peak of the batter.
Mist the batter with water.
Place inside the oven and bake for 30 minutes.
Remove from the oven and transfer the pastries to a plate.
Let them cool completely.
Set aside.

For the Pastry Cream:

Set a pot over low heat.
Add milk.

Cut the vanilla bean pod lengthwise.
Extract the seeds by scraping.
Add it to the pot with milk.
Whisk to combine well.
Once it’s starting to boil, switch off the heat.
Set aside.

In a separate bowl, lightly beat four egg yolks.
Add sugar and continue to whisk until color lightens.

Sift in cake flour and cornstarch to the egg yolk mixture.
Whisk until well combined.
Pour 1/3 of the milk mixture into it.
Whisk to dilute the egg yolk.
Add the remaining milk mixture and continue to whisk to combine well.
Strain the mixture into the same pot used.
Switch to low heat.
Continue stirring the mixture until it thickens.
Once it’s starting to bubble, switch off the heat.
Transfer pastry cream to a tray chilled with ice.
Cover the pastry cream with plastic wrap and let it cool.
Transfer to a mixing bowl and lightly mix.

In a separate mixing bowl, add sugar and whipping cream.
Whisk using a handheld electric mixer until stiff peaks form.
Add 2/3 of this mixture to the pastry cream.
You can adjust the amount to be added according to your taste.
Mix until well combined.
Place the mixture inside a pipe bag.

Assembly:

Get the pastries and make a diagonal cut on each, but be careful not to cut it all the way across.
Carefully open the pastry and pipe cream into it.
Do this to all pastries.
Sprinkle powdered sugar on top of the pastries.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=kYHGO4rvelo

Candied Yams | Crock Pot Recipes

This sweet and tender candied yams recipe is a delicious comfort food you can prepare any time of the day. It can also be a side dish – best paired with grilled pork chops, beefsteak, or roasted chicken.

Ingredients:

• 8 sweet potatoes/yams
• 1/4 tsp ground nutmeg
• 1 tsp ground cinnamon
• 4 tbsp salted butter
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 3/4 cup white sugar
• 1/3 cup brown sugar
• 4 tbsp butter
• 2 cups water

Instructions:

Peel the sweet potatoes.
Soak in water for a few minutes.
Chop the potatoes and place them in the crockpot.
Sprinkle brown sugar, white sugar and cornstarch.
Season with ground cinnamon, ground nutmeg and vanilla extract.
Add butter and water.
Cover the pot.
Cook for 4 hours in high.
Once done, transfer to a bowl.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=_II9UDelZl0

The Most Fool-Proof Macarons You’ll Ever Make

A macaron is a French dish that consists of a buttercream filling sandwiched in two cookies. Macarons are notoriously a bit tricky. The process takes a lot of patience to make perfect classic macarons. You will have to pulse and sift the flour mixture a few times to achieve the perfect smooth yet crunchy surface. It may take a few shots to perfect this sweet and delicious French macarons recipe, but it’s surely worthwhile!

Ingredients:

Batter:

• 3 egg whites
• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 2 tsp salt (divided)
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 drops of gel food coloring

Filling:

• 2 sticks unsalted butter (at room temperature)
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 3-4 tbsp heavy cream

Instructions:

Batter:

Crack open three eggs in a bowl.
Separate the egg yolks from the egg whites.
Set aside at room temperature for at least 30 minutes.

Prepare a food processor.
Add 1 3/4 cups of powdered sugar, a cup of almond flour and 1 tsp salt.
Pulse the mixture for at least 10 times to get a very fine texture.
Sift in the flour mixture into another mixing bowl a few times.
Set aside.

Meanwhile, mix the wet ingredients.
In another mixing bowl, add the egg whites set aside earlier.
Sprinkle 1 tsp of salt.
Use an electric handheld mixer with a whisk attachment to whisk the egg whites.
Continue to whisk until bubbles form and color changes.
Gradually add 1/4 cup of granulated sugar while whisking.
Continue to whisk until stiff peaks form.
Add 1/2 tsp vanilla extract.
Whisk until combined.
Add two drops of gel food coloring.
Whisk until combined.
Add 1/3 of the flour mixture.
Gently fold the mixture until well combined.
Add the rest of the flour mixture, then fold until the batter is well combined.
Continue to fold until it reaches the desired consistency for making macarons.
Do a figure 8 method to check its consistency.
If you can do figure 8 without the batter breaking, it has reached the desired consistency.
Transfer the batter into a piping bag with a round tip.

Prepare a baking tray lined with parchment paper.
You can pipe out four small dots on the edges of the baking tray to help stabilize the parchment paper.
Start to pipe out batter to 1 1/2 inches wide to make the macaron cookies.
Once done, tap the baking tray to even out the surface and eliminate tiny bubbles on top.
Set aside to rest for 30-60 minutes.
After 30-60 minutes, place the baking tray in the oven at 300 F.
Bake for 17 minutes.
Once done, remove from the oven and let the cookies cool for 15-30 minutes.
Set aside.

Meanwhile, prepare the filling.

Filling:

In a mixing bowl, add two sticks of unsalted butter softened at room temperature.
Whisk until soft and creamy.
Sift in 3 cups of powdered sugar.
Whisk until well combined.
Add 1 tsp vanilla extract and 3-4 tbsp of heavy cream.
Whisk until filling is smooth and well combined.
Transfer the filling into a piping bag with a round tip.
Pipe out a small amount of the filling on one side of the cookie, then press two cookies together to make a macaron.
Do this with the rest of the cookies and filling.
Place them in a container and let them set for 24 hours.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=MjVgIXccYXA