Thursday, September 27, 2012

Cream Puffs

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Cream puff is very versatile dessert as it can be served with sweet and savoury filling. Eggs, butter, milk and flour are all you need to make cream puff. You can start straight away after reading this recipe! The making process is simple. No machine involved. It only needs a bit muscle strength :D  

Adapted from Carol
Yield about 15 pieces with 3cm diameters puff
2 eggs(weight about 110g)

45g unsalted butter
85g milk(or water)

55g low protein flour
1/8 tsp salt

1. With a fork slightly whisk the eggs till combine. Set aside.

2. Sift flour and salt and set aside.

3. Add in butter and milk in a cooking pot. Bring to boiled with medium-low heat.

4. Once boiled turn the heat low. Add in all sifted flour and stir quickly with wooden spoon.
*Keep stirring with the heat still on. Once the dough separate from the side of pan and turn a bit translucent, remove from heat. Leave to cool (about 5-10 minutes. The cooked dough should be not hot when touch).

5. Add in the whisked eggs slowly in 3-4 times. Stir with spoon to incorporate the eggs into cooked dough. Make sure the eggs are well combined before adding the more eggs.

6. After adding 2 eggs the batter should have dropping consistency like this.
*after adding all eggs and still not achieve dropping consistency add a little bit more egg.

7. Put the cream puff batter into piping bag. With 1cm round nozzle tip pipe out the cream puff (about 3cm diameter) on greased baking paper.
*I used my only 1cm star nozzle.
*can be done by putting batter into plastic bag. Just cut a hole at one end and pipe accordingly.

8. Wet your finger and lightly tap the tip of cream puff. With a toothpick make a cross on top (help to achieve nice crack). Repeat till all finish.

9. Spray water on the cream puff. This is to prevent the cream puff from getting dry too quickly.

10. Bake in pre-heated oven 200C for 10 minutes. Reduce the temperature to 190C and bake for another 10 minutes. Again reduce to 180C and bake further 15 minutes till brown (I bake mine 7 minutes). Off the heat and leave the baked cream puff inside oven for 10 minutes.

11. Remove and cool on wire rack before serve.

For those who haven't make cream puff before why not try it today! It is not complicated as it looks!

I'm sharing this post at Recipe Box#16 hosted by Bizzy Bakes.

I’m glad I able to join this time Bake-along hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Frozen wings.


  1. Yum! Yum! A savoury cream puff! I want! I want! Looks delicious, Vivian!
    Thank you for baking along with us! Glad that you could join us! :)

  2. yeah, eat them like sandwich! why not? that's a terrific idea! your tips sure are helpful to all of us! thanks for joining!

  3. Wow I am completely bowled over by your pretty looking savoury puffs...such an amazing idea. They look like pretty little burgers. Great job.

  4. Vivian, Beautiful puffs :) and the idea of making them like a burger is great for party too.

  5. Vivian, great idea to have savoury filling. I watched an episode of the recent Masterchef US where a contestant made something like this but the judges didn't like it. I disagreed as I think it can be filled with savoury stuff too.

  6. Mmmm interesting and look so delicious, Vivian! I think this'll be perfect for parties!

  7. Hi Viv,

    These are very lovely puff sandwiches. It will be nice to pack these up for a Springtime picnic :D


  8. My mom made cream puffs with chicken salad when I was little. People used to turn up their noses until they tasted them. I can't wait to show this to mom so we can make them together! Thanks for sharing your ideas!


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