Crispy Cream Puff

Crispy Cream Puff

Ingredient

Crust Dough

60g Low Protein Flour.

25g Sugar.

25g Brown sugar

50g Salted Butter.

1)Combine Sugar and Butter , slowly add on flour and mix well, roll it (cylinder shape), wrap it and put into the freezer.

Choux Pastry

100g Low Protein Flour

1g Salt 

50g Butter

5g Sugar (optional)

125g Milk

2 eggs (B Size)

1)Heat the milk and melt the butter.

2)Add on flour and cook the mixture until all combine.

3)Let it cool for 5mins.

4)Start blending the mixture in a mixer before it completely cool

Slowly add on the eggs until the egg well combine with the mixture.

5)Put the mixture in a pipping bag and pipe the dough in 1inch cycle (3rd picture above).

6)Remove the crust dough from freezer and cut the crust dough 1-2mm and place on top.

7)Bake at 180c for 25mins.

Vanila Cream

500g Milk

2 egg yolks (B Size)

1 egg (B Size)

45g Low Protein Flour

40g Sugar

1)Eggs+ Sugar – Mix well

2)Add flour mix well

3)Heat up the milk+ vanilla.

4)Pour the milk to mixture, mix well

5)Heat up all mixture until the cream formed

6)Let it cool for 30mins

7)Pipe the cream to the puff inside the choux from bottom. 

8)Refrigerate until ready to serve.