Cream Puffs

Ingredients:

1. Choux Pastry

130 g all purpose flour 

1 tsp granulated white sugar

1/2 tsp salt

114 g unsalted butter

240 ml water

4 large eggs (lightly beaten)

2.  Egg Was Glaze

1 large egg

a pinch of salt

3.  Whipped Cream

480 ml heavy whipping cream

1 tsppure vanilla extract

2 tblsp granulated white sugar

4. Garnish

Powdered (Confectioners or icing ) sugar

Method:

1.  Place the butter and water in a heavy saucepan over medium heat and bring to a boil.

2.  Remove from heat and with a wooden spatula, quickly add the choux pastry mixture as in ingredient (1).

3.  Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. (About a minute or two)

4.  Transfer the dough into your electric mixer and beat on low speed for a minute or two to release the steam.

5.  One the dough is lukewarm, add the lightly beaten eggs and continue to mix until a smooth thick paste is formed..

6.  Spoon or pipe 12 mound of the dough onto a baking sheet, spacing them a couple of inches apart.

7.  beat together the egg and the salt for the glaze, using a pastry brush, gently brush the glaze on the top of the dough.

8.  Preheat the oven to 400^oF (205^oC)

9.  Bake for 15 minutes and the reduce the temperature to 350^oF (177^oC), bake for another 30 to 40 minutes or until the shells are nice amber color and when split, is dry inside.

10. Turn off the oven, with oven door slightly ajar, let the shells dry for 10 to 15 minutes before remove from oven and let cool on a wire rack.

11.  In a large mixing bowl, place ingredients (3)

12.  Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

13.  To assemble, Split the pastry shells in half and fill with whipped cream.

14.  Place the top half of the shell on the whipped cream and dust with powdered (Confectioners or icing ) sugar.

Blueberry Cheese Tarts

Cute...cute....

Yields 16 cute medium size delicious tarts

Ingredients : 

Pastry

250g  plain flour

15g  milk powder (full cream)

55g castor sugar

170g  butter (cut into small cubes)

40g  egg (lightly beaten)

Cream Cheese Filling :

25g  butter

250g  cream cheese

60g  icing sugar

1  egg

2tbs  lemon juice (to taste/optional)

150g  blueberry jam

Pastry Making:

1.  Mix in flour , milk powder ,butter and sugar.  Rub with finger tips till like breadcrumbs.

2.  Add in eggs gradually.

3.  Knead to form dough.

4.  Wrap dough with plastic and refrigerate for 30 mins

5.  Roll out dough to about 1/4cm thickness and cut it with a round cutter.

6.  Fit cut dough into the mould.

How to make the cheese filling

1.  Cream sugar, butter and cream cheese till fluffy. 

2.  Add in egg and lemon juice.

Methods :

1.  Spoon a lit bit of blueberry jam into the pastry tarts.

2.  Fill them up with cheese filling (till the brim)

3.  For deco :  spoon out some filling and mix with some desired colourings.

     Decorate according to your artistic skills.

4.  Bake tarts at 180 C for 10 mins.

Egg Custard Filling :

4 large egg yolks

1 large whole egg

1 Tbs icing sugar

3/4 cup whole/evaporated milk

 

Kaya Puff

This is my version of kaya puff.  The simplest way to make it.

Ingredients :


Ready made puff pastry
Kota Bharu White House Cafe's kaya


Method:


1.  Spoon 2 tablespoons of kaya  onto a piece of puff pastry.
2.  Fold the pastry to the desired shape.
3.  Seal the sides by pressing with a fork.
4.  Glaze with egg.
5.  Bake at 190*C for 25 minutes or until golden brown.

Puff Pastry Curry Puff

This is the yummy filling.

Ingredients:

3          U.S potatoes

1          big yellow onion

1          chicken’s breast meat

50 g     Baba’s meat curry powder (for chicken)

3 pcs    chicken eggs

Salt

Soya sauce

White pepper powder

15 pcs  puff pastry (ready made)

Method:

1. Dice the chicken’s breast meat.  Marinate with 20 g of curry powder.
2. Peel and dice the potatoes and the onion.
3. Heat up 4 table spoons of cooking oil.
4. Fry the diced chicken meat, add in 30 g of curry powder. Salt to taste.
5. Add 300 ml of water. Add in potatoes and onion.
6. Simmer until soft.
7. Hard boil 2 chicken eggs
8. Peel and cut egg into equal pieces
9. Another egg is use for glazing( yolk), and glueing (white)
10. Use a piece of puff pastry to wrap up 2 tablespoon of the paste and a piece of hard boiled egg.
11. Bake in 180^oC for 25 minutes or until golden brown.