Hello everyone. Welcome to "Amanda Tastes"
Today I am going to make a dessert that many followers asked me to make a long long time ago
Which is cream puff
Cream puffs are very classic desserts
I made the video about making cream puff 2 years ago
But I didn't release the video in the end due to unforeseen reasons
It's such a pity
So today I am going to make my favourite version of cream puffs
The outer covering is covered with a pastry crust
So the exterior layer of the puff will be crispy
The cream filling will be the same just like before
There will be multiple flavours
The flavours will be the original, durian and matcha
First let's start with making the custard cream
We need one piece of gelatin sheet
Soak the gelatin sheet in cold water until it gets soft
Add sugar into the yolk and whisk well
Then we add a little milk of about 50ml
Sift in 30g of cake flour into the mixture
Stir until it gets thick
Split the vanilla bean
Scrape out the seeds
And put it into the pot along with the vanilla pod
Then pour in the milk
Simmer the milk until the surface shows small bubbles
Slowly pour the hot milk into the yolk batter
Pour slowly at the beginning to avoid cooking or scrambling up the yolks
Keep stirring while you pour the milk
You can pour in quicker now
After stirring well
Throw the vanilla pod
Pour the mixture back into the pot
And cook using small heat
Stir while the cooking takes place
The mixture will eventually become thicker
Until it reaches this state where bubbles are visible
Turn off the stove
Add the soaked gelatin sheet into the mixture while it's still hot
Continue to stir
The custard cream is done
Pour the mixture back into the glass bowl
Cover using a cling wrap, ensuring that it is in contact with the custard cream
To avoid the formation of a skin layer
Chill it in the refrigerator
This requires at least one hour
While the custard cream chills
We'll start making the puff shells
First, we will start making the outer pastry crust layer
You will need butter that is softened under room temperature
Add in castor sugar
If you have a non-reusable glove
It will be easier to mix it by hand
Or you can choose to mix using a spatula
After it is mixed well, sift in 120g of low gluten flour
Add the sifted flour directly into the butter
Mix using the hand again
Thus it will form a sticky moist dough
Transfer the dough to a sheet of cling wrap
Shape it into a cylinder of 3-4cm diameter
Chill it inside the refrigerator
Next, we will be making the puff shell itself
First, sift the flour
Simmer the butter and milk in a pot
Pour all the flour at once into the pot while the mixture is still hot
And stir immediately
This way, the flour will be incorporated well
And form a dough like this in the pot
You can feel that the dough has a degree of elasticity
Turn off the stove now
Stir the dough slightly to dissipate the heat
Add a small pinch of salt
And a small teaspoon of sugar
Next we can add in the eggs
Add the eggs one by one
Stir using the spatula rapidly once the eggs are being added
You can observe that the dough has absorbed all the egg liquid
As different eggs has different sizes
My eggs here all slightly larger
They weight about 53-55g
If the eggs you have with you are slightly smaller
You may need four eggs
Anyway, you still have to observe the condition of the dough
When you lift the dough and the dough flows down from the spatula
It will form a small triangle
Something like this
Alright, now the dough can be poured into the piping bag
The piping tip is something like this
Push the dough mixture near the tip end
Preheat the oven at 210℃
The troublesome part in making a cream puff
Is when you have to wash the pot used to prepare the pastry dough
If you have a dishwasher
It would definitely help in reducing your workload
This Panasonic brand dishwasher has a large capacity
Hence the whole stainless steel pot can be put into the dishwasher easily
Then let's start piping the pastry dough
This silicon mat I'm using has pre-drawn circles for guidance
However these circles are slightly smaller
The diameter is about 3cm
I have to pipe my pastry dough slightly larger, which is about 5cm diameter
Pipe the pastry dough into small lumps
The pastry dough will have a peaked tip
Don't worry as we will layer the pastry crust on top later
After that, the pastry crust should have been frozen completely
Cut it using a knife into medallions of 2-3mm thickness
Then place the pastry crust on top of the piped pastry dough
Apply pressure lightly to level down the peaked tips
Don't apply too much pressure
Now the oven had been preheated
Bake the puffs firstly at 210℃ for 15 minutes
Then turn down the temperature to 160-170°C
Continue to bake for about 10 minutes
Remember not to open the oven door throughout baking
If you open the door, the puff will collapse
Once done, take it out from the oven and poke a hole underneath
This helps the water in the puffs to evaporate
Then turn off the oven and put the puffs back into the oven
The oven's door can also be half opened
To let it continue to dry in this hot environment
The custard cream should already be cooled down completely
Now we can prepare the filling
First, let's make the matcha flavoured filling
Add matcha powder in a bowl
Add a little water
1-2 tablespoons will be sufficient
Stir the matcha powder
The volume of water added should not be too much
Then pour in 100ml of cream
Use a whisk to beat the mixture
To form a stiff state
Add in one third of the chilled custard cream
Continue to whisk the mixture until it is mixed thoroughly
The next flavour is durian
Break the durian flesh with a fork
Whisk the cream first until it reaches 80% of the desired consistency
Then add in the durian flesh to continue whisking
Similarly, whisk until the state becomes stiff
Add one third of the custard cream
Whisk thoroughly until it achieves a uniform texture
Lastly it will be original flavoured filling
Which nothing else will be added
Whisk the cream
Add the custard cream into the cream and mix thoroughly
Now the three flavors of the fillings are done
The shells of the cream puffs are also completely dried
Remove it from the oven and let it cool down completely
If you are not in a hurry to eat them (which does not exist)
Don't rush to assemble them up first
After assembling, the puff shell will soften and become soggy gradually
So before you eat
Prepare a sharp round piping tip
Attach it into a piping bag
Cut a small hole in front of the piping bag
And put it into this piping bag
This way, you can squeeze the three fillings using the same piping tip
From the bottom of the cream puffs
Poke a small hole and squeeze in the filling
Or you can sandwich the puffs horizontally like this
To fill the filling in the middle
Then cover the top half back
It is up to your preference with which method to fill in the filling cream
The cream puffs that are freshly filled with the filling cream will have a crispy exterior shell
The pastry crust is crispy
While the filling inside is cold and chilly
That way, the contrasted composition leads to a complex and rich texture
Alright, so the cream puffs are all done
It will have a crispy pastry crust
So the crumbles may fall into your hands
The puff shells will also be very fragrant and light
The filling inside is completely up to your liking
As I have said just now
By adding different varieties of ingredients into the cream
You can customize your own taste and flavour to your liking
It’s actually not that hard to make a cream puff
But just like other baked products
The most troublesome thing to do after that is
There will be tons of things to left to be washed
If you have a husband who can wash dishes well, you can pass them to him.
If not, you can put them all into the dishwasher like I do
Many people have asked me before
How to choose a dishwasher
In my opinion, if you do not have a built-in dishwasher
You can consider this type of freestanding dishwasher instead
As you can see, even the whole stainless steel pot can fit into this dishwasher
People who had attempted to make cream puffs should know
The pot that has been used to prepare the pastry batter is actually quite difficult to wash
The stainless steel pot turned out to be very clean after using the dishwasher
The greatest advantage of the dishwasher is not just that it saves time
The most important thing is that it can wash the kitchen appliances very cleanly
Because the appliances are actually washed with 80°C temperature of water
So the kitchenwares are very bright and clean
For this machine, there is also an option for drying solely
Look over here
So when you do not have a lot of bowl and are particularly lazy to wash using the dishwasher
You can choose to dry them after washing by hand
Alright we've come to an end to today's episode
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See you next week. Goodbye!