Wednesday, November 18, 2009

Very Bery Chocolate Éclair

Yummy Eclair with delicious chocolate & refreshing strawberry.






Cream puff recipe ( Fatmah Bahalwan NCC)
Ingredients:
200 ml water
125 grams unsalted butter
1 tablespoon sugar
1/2 teaspoon salt
150 grams wheat flour (I use bread flour)
4 eggs


Method:
1. Cook the water, butter, sugar, salt until boiling.
2. Add the flour, stir quickly until smoothy, remove from stove, let cool until warm.
3. Beat the warm batter about 1 minute. Add the eggs one by one.
4. Insert the batter into piping bag. Shape into eclair on a baking sheet that has been cover with parchment paper.
5. Bake 190oC for 40 minutes. Do not open oven until no more foams appear. Then the oven can be lowered into 150oC for 5 minutes or until golden.

Strawberry custard recipe
Ingredients:
200 grams strawberries, blend with 50 ml water
250 ml milk
50 grams sugar
35 gram meizena flour
1 egg yolk

Method:
1. Dissolve meizena with some milk, add egg yolks, strain.
2. Mix all ingredients and meizena mixture. Cook and stir until boiling and thickened. Insert into piping bag.


Chocolate Recipe
Ingredients:
100 grams Dark Cooking Chocolate, roughly chopped
100 grams heavy cream

Method:
1. Heat the heavy cream, pour into the chopped DCC. Stir well.
2. Use immediately.


Pink Chocolate Recipe
Ingredients:
50 grams White Chocolate
1 drop pink coloring

1. Melt white chocolate using double boiler. Add 2 drops of pink coloring. Stir well. 2. Pour into piping bag.


Assembly:
1. Dip on top of Eclair with chocolate, stripe with pink chocolate. Allow the coll.
2. Insert strawberry custard into the eclairs. Ready to be served.

Exotic Mango Cream Puff

This cream puff pastry is using seasonal mango custard.. This mango come from Egypt mangoes that has sweet taste like Indonesian mango, Harum Manis.





Cream puff recipe ( Fatmah Bahalwan NCC)
Ingredients:
200 ml water
125 grams unsalted butter
1 tablespoon sugar
1/2 teaspoon salt
150 grams wheat flour (I use bread flour)
4 eggs


Method:
1. Cook the water, butter, sugar, salt until boiling.
2. Add the flour, stir quickly until smoothy, remove from heat, let cool until warm.
3. Beat the warm batter about 1 minute. Add the eggs one by one
4. Insert the batter into piping bag. Shape into eclair on a baking sheet that has been cover with parchment paper.
5. Bake 190oC for 40 minutes. Do not open oven until no more foams appears. Then the oven can be lowered into 150oC for 5 minutes until golden.


Mango custard Recipe
Ingredients:
300 gram mango flesh, mix with 100 ml water using blender
250 ml milk
100 grams sugar (depending on acidity of mango)
50 grams meizena flour
2 egg yolks

Method:
1. Dissolve meizena with some milk, add egg yolks, strain.
2. Mix all ingredients and meizena mixture. Stir until boiling and thick. Insert into piping bag. Cool. Ready to use

Tuna Mayo Cream Puff

This could be an alternative for breakfast. The ready made Eclairs can be stored in air tight container, and the tuna stuffing can also be stored in refrigerator. Then...slurp..add the mayonnaise & ketchup, the tuna mayo cream puff ready to be served.






For cream puff , I use recipe from the NCC, the same as the previous Simple Cream Puff.

Using piping bag, cream puff batter shaped into eclair, only bigger than normal eclair. I made it like a hot dog bun.

Cream puff Recipe(NCC)
Ingredients:
200 ml water
125 grams unsalted butter
1 tablespoon caster sugar
1/2 tsp salt
150 grams wheat flour (I use bread flour)
4 eggs

Method:
1. Cook the water, butter, sugar, salt until boiling.
2. Add the flour, stir quickly until smoothy, remove from stove, let cool until lukewarm.
3. Beat the lukewarm batter about 1 minute. Add the eggs one by one.
4. Insert the batter into piping bag. Shape into eclair on a baking sheet that has been cover with parchment paper.
5. Bake 190oC for 40 minutes. Do not open oven until no more foam appear. Then, the oven can be lowered into 150oC for 5 minutes or until golden.


Tuna Recipe
Ingredients:
1 caned tuna, remove the preserved oil/water
50 grams onion, chopped
1 tsp salt
½ tsp white pepper powder

Method:
1. Saute onion in oil until fragrant.
2. Add tuna, salt and pepper. Spoon tuna into cream puff, add mayonnaise, ketchup, and slices of ​​lettuce.

Simple Cream Puff









It's an easy cream puff with simple custard recipe. Just add slices of strawberry & kiwi, you can taste the refreshing cream puff..yumm..yummm....

I am using
NCC's cream puff recipe and custard recipe from Bogasari course.



Recipe(NCC)
Ingredients:
200 ml water
125 grams unsalted butter
1 tablespoon sugar
1/2 teaspoon salt
150 grams wheat flour (I use bread flour)
4 eggs

Method:
1. Cook water, butter, sugar, salt to a boil.
2. Add wheat flour, stirring quickly, remove, cool.
3. Beat the dough slowly 1 minute. Add the eggs one by one until the batter become smooth.
4. Pour into a piping bag, shape on a baking sheet that has been covered with parchment paper.
5. Bake 190oC for 40 minutes. Do not open the oven until no remaining bubbles. Oven can be lowered 150oC for about 5 minutes or until cream puff turn yellow.


Custard Recipe
Ingredients:
1000 grams milk
170 grams sugar
125 grams custard powder

Method:
1. Mix all ingredients into one. Cook until boiling and thick.
2. Remove from stove. Put into piping bag. Let cool, insert to cream puff.

Cream Puff (Pâte à Choux)





My blog opening theme is Cream puff (Pate à choux), same as NCC challenge: Kue Soes NCC Week. (Kue Soes means cream puff)

Cream puff is one kind of light pastry batter. Cream puff pastry batter made ​​from wheat flour added to the mixture of water and cooked in fat (margarine or butter). Into this mixture, eggs added one at a time, stirring quickly until the dough is not sticky in the pan. This egg-rich dough will expand in the oven with high temperature 200-220oC, so the dough will have hollow and can be filled with the custard, or meat filling. Cream puff can be made in advance a day before and kept in an airtight container at room temperature. But the custard should be made ​​fresh or stored in the refrigerator.

Cream puff can be made into many variations, such as Kue Sus (dutch language: soes), éclair (longshape), profiterole, croquembouches, gougeres, St. Honore cake.
For me, to make cream puff for first time need a lot of practices, trial and error.






Hallo



Assalamualaikum Wr. Wb.
As I found my passion in cooking & baking, I create this blog to encourage me to do more learning & practices from my kitchen. So enjoy the Always Happy Cooking & Baking with me…