Recipe: Cream Puff

Posted by vivien | Recipe | Saturday 1 August 2015 9:30 pm
23,885 Total Views

CreamPuff1

cream puff testing, i have used MIB-Malaysian Institute of Baking’s recipe and also king arthur’s recipe. In a way, i prefer king arthur flour’s recipe which yields puff which is slightly more dry and crunchy with less eggy softness.

Update:

Gotta try the Kitchn technique on of these days

  • Brush top of cream puff with egg wash before baking
  • Oven preheated to¬†425 Fahrenheit – 218 Celcius
  • Bake 12-15 minutes till the pastries look puffed, then lower to 375 Fahrenheit – 190 Celcius
  • Bake another 18-20 minutes till the pastries are dry easily removed from parchment paper, lower again to 300¬†Fahrenheit – 149 Celcius
  • Bake about 15 minutes to dry out the inner of cream puff

CreamPuff2

piped

CreamPuff3

baked


 

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