Sunday, April 23, 2006

Cream Puffs and Vanilla Pudding

Hooorayieee... My cream puff puffed! I've been wanting to try this but reviews from many were that it's difficult to achieve perfection. Well... for that matter, mine ain't at all perfect but it WAS edible and tasted like a cream puff ought to be. When I do the next batch, I've learnt that using a spoon to scoop a dollop of batter onto the baking tray is messy (too-much-sticking-on-the-spoon kind of effect). Furthermore, you can't get an even size puff each time UNLESS you're ultra gooood with the spoon la... I'll pour all the batter into a plastic bag, twist it till you get a cone shape and then cut a little bit of its end and away you go. I presume that way, you can handle the amount of batter better.
Ingredients for puff
1 cup water
1/2 cup butter
1 cup AP flour - sifted
pinch of salt
4 eggs
castor sugar (for dusting but opt)

Method
Boil water and butter in a pan. Switch off fire once boiled and add in sifted flour. Blend thoroughly with a spoon. Add in egg 1 at a time and mix well till batter's smooth. Put a dolop of batter (sixe of puff depending on individual) on a baking tray. DO NOT GREASE baking tray. Make sure batter have sufficient space to rise. Bake 25mins @ 180'C or till puffs browns.

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