Irish Baileys Cream Puffs
The last time I attempted to make a choux pastry was like... maybe 10 years ago. I was surfing around and found some recipe on Durian Puffs. I will make an attempt as choux pastry again this weekend. Whhhheeee~ will post the photos later...
Updated on 30 April 2007:
BLAH! I couldn't find any durians. So I tried making 2 different types of puffs, Mango Cream Puffs and Irish Baileys Cream Puff. The latter proves to be a more successful experiment.
The first batch was Mango Cream Puffs, unfortunately the smell and taste of the mango isn't strong enough to go with the choux pastry. And my first batch of choux pastry flopped, most of it became flat and unusable. =( This was what I got.
Updated on 30 April 2007:
BLAH! I couldn't find any durians. So I tried making 2 different types of puffs, Mango Cream Puffs and Irish Baileys Cream Puff. The latter proves to be a more successful experiment.
The first batch was Mango Cream Puffs, unfortunately the smell and taste of the mango isn't strong enough to go with the choux pastry. And my first batch of choux pastry flopped, most of it became flat and unusable. =( This was what I got.
Next I tried was Irish Baileys cream... it's DAMN good! Only down side was KS me added too much Irish Baileys, that made the cream too watery... So I turned it into a Irish Baileys Ice Cream puff. But the choux pastry was more successful this time, none of them went flat, all looks very pretty and ready to be filled with the cream!
Mango Filling
Ingredients:
Mango puree from 2 mango
200ml whipping cream
Method
1. Beat cream till soft peaked, put aside
2.Combine cream and mango puree together till well blended and put in fridge till ready to fill the puffs
Irish Baileys Cream
Ingredients:
1/2 cap or 1 capful of Irish Baileys Cream
200ml whipping cream
Method
1. Beat cream till soft peaked, put aside
2.Combine whipped cream and Irish Baileys crean together till well blended and put in fridge till ready to fill the puffs
Choux Pastry
Ingredients:
100ml water
80ml milk
95g butter
120g flour
3 large eggs or 4 normal Singapore size eggs
Method
1. Place water, butter and milk into saucepan and bring to boil till butter melts
2. With the heat still on, add flour and stir vigourously till mixture becomes ball like and doesn't stick to pan
3. Bring heat to low and when you hear a hissing sound, you know the dough is ready.
4. Set it aside into a mixing bowl to cool for about 5-10 mins.
5. Using a wooden spoon, add eggs one at a time into the mixing bowl with your dough and blend for at least one minute or until smooth
6. Continue doing this till all eggs are fully incorporated
7. Put the mixture into a piping bag or ziplog bag, snip a small hole at one corner and pipe swirls onto a non-stick tray or tray with baking paper (you can use a spoon to scoop too)
8. Bake for 20 mins at 220 degree celsius till golden brown
9. Cool on rack
10.Once cooled, fill puffs with filling and serve
Ingredients:
Mango puree from 2 mango
200ml whipping cream
Method
1. Beat cream till soft peaked, put aside
2.Combine cream and mango puree together till well blended and put in fridge till ready to fill the puffs
Irish Baileys Cream
Ingredients:
1/2 cap or 1 capful of Irish Baileys Cream
200ml whipping cream
Method
1. Beat cream till soft peaked, put aside
2.Combine whipped cream and Irish Baileys crean together till well blended and put in fridge till ready to fill the puffs
Choux Pastry
Ingredients:
100ml water
80ml milk
95g butter
120g flour
3 large eggs or 4 normal Singapore size eggs
Method
1. Place water, butter and milk into saucepan and bring to boil till butter melts
2. With the heat still on, add flour and stir vigourously till mixture becomes ball like and doesn't stick to pan
3. Bring heat to low and when you hear a hissing sound, you know the dough is ready.
4. Set it aside into a mixing bowl to cool for about 5-10 mins.
5. Using a wooden spoon, add eggs one at a time into the mixing bowl with your dough and blend for at least one minute or until smooth
6. Continue doing this till all eggs are fully incorporated
7. Put the mixture into a piping bag or ziplog bag, snip a small hole at one corner and pipe swirls onto a non-stick tray or tray with baking paper (you can use a spoon to scoop too)
8. Bake for 20 mins at 220 degree celsius till golden brown
9. Cool on rack
10.Once cooled, fill puffs with filling and serve
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