Leftover whipped cream from my Hokkaido cupcake project always means that another dessert will soon follow. Hubby suggests choux, because he is there to lend his muscle to whisk the flour and eggs.
It is very satisfying to watch the puffs grow in the oven. It reminds me of Papa Beard’s puff but happiness is knowing that I am making it at a fraction of the cost.
For a puff that stays structurally stable longer, I used bread flour for its high gluten. And because condensation is my greatest enemy, I made a slit to let the steam escape from the puff so that the inside can stay dry just long enough for me to pipe the filling.
I misted the parchment for steam. It also makes removing the puff a tad easier after baking.
Makes 9 big puffs
65 g bread flour + pinch of salt flakes + 1 T caster sugar
150ml cold water
2 eggs, room temperature
Mix flour, salt and sugar.
Cut butter to cubes.
Prepare tray with greased sheet, mist spray sheet.
Preheat oven to 200C.
Melt butter in the water until it begins to boil.
Turn off heat immediately.
Pour in flour mixture quickly.
Stir until it pulls off the sides of the pot.
Add eggs, one at a time.
Stir until mixture is glossy.
Spoon ( using ice cream scoop ) dollops of batter to greased sheet.
Bake at 200C for 10 minutes.
Next, bake at 220 C for 17 minutes.
Puff should be tan, light and sounds hollow when tapped.
Make a slit on the base of puff to release steam. ( Very important )
Cool with slit facing up in the hot oven, with door slightly opened.
The puff must be cool before piping.
Pipe whipped cream just before serving.
100g whipping cream ( I use Redman )
1 Tsp caster sugar
Whisk until cream forms coarse bubbles.
Add sugar and continue to whisk until cream forms ridges and appears dry ( stiff )
Pipe the filling to cooled puff from the slit at the base of the puff.