Sempena sambutan hari ulang tahun ke 60 kemerdekaan Malaysia yg kita sayangi & dah masuk musim durian ni, berbesar hati nak berkongsi resepi manisan ringkas & meletops dgn anda semua. Jom masak!!
Cream Puff with Durian Cream Filling
Ingredients: 70 gm all purpose flour
½ teaspoon granulated white sugar
¼ teaspoon salt
57 gm unsalted butter
120 ml water
2 large eggs, lightly beaten
1 tsp vanilla essence
Egg Wash Glaze:
1 large egg
1/8 teaspoon salt
Durian filling:
240 ml heavy whipping cream
20 grams granulated sugar
50 gm durian flesh- mashed
Garnish:
Icing sugar
Method:
1. Preheat oven to 200°C and place rack in center of oven. Line a baking sheet with parchment paper.
2. In a bowl sift together the flour, sugar and salt. Set aside.
3. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture and vanilla essence. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.
Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.
4. Bake for 15 minutes and then reduce the oven temperature 180°C. Bake for a further 30 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. 5.
For the filling: In a large mixing bowl place the whipping cream sugar and durian flesh, stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes.
6. Split the pastry shells in half and fill (or pipe) with durian whipped cream. Chill
同時也有2部Youtube影片,追蹤數超過37萬的網紅Savoury Days Kitchen,也在其Youtube影片中提到,Video chia sẻ cách làm vỏ và nhân bánh su kem tuyệt ngon. In this video, I'm sharing how to make French profiteroles or Cream puffs. English instructi...
「eggs in puff pastry shells」的推薦目錄:
- 關於eggs in puff pastry shells 在 Professor Chef Zam Facebook 的精選貼文
- 關於eggs in puff pastry shells 在 Professor Chef Zam Facebook 的精選貼文
- 關於eggs in puff pastry shells 在 Professor Chef Zam Facebook 的最佳貼文
- 關於eggs in puff pastry shells 在 Savoury Days Kitchen Youtube 的最佳解答
- 關於eggs in puff pastry shells 在 ochikeron Youtube 的最讚貼文
eggs in puff pastry shells 在 Professor Chef Zam Facebook 的精選貼文
Sempena sambutan hari ulang tahun ke 59 kemerdekaan Malaysia yg kita sayangi & dah masuk musim durian ni, saya berbesar hati nak berkongsi resepi manisan ringkas & meletops dgn anda semua.
Sila follow IG saya Chef_Zam & jom masak!! 😀😀
Cream Puff with Durian Cream Filling
Ingredients:
70 gm all purpose flour
½ teaspoon granulated white sugar
¼ teaspoon salt
57 gm unsalted butter
120 ml water
2 large eggs, lightly beaten
1 tsp vanilla essence
Egg Wash Glaze:
1 large egg
1/8 teaspoon salt
Durian filling:
240 ml heavy whipping cream
20 grams granulated sugar
50 gm durian flesh- mashed
Garnish:
Icing sugar
Method:
1. Preheat oven to 200°C and place rack in center of oven. Line a baking sheet with parchment paper.
2. In a bowl sift together the flour, sugar and salt. Set aside.
3. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture and vanilla essence. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.
Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.
4. Bake for 15 minutes and then reduce the oven temperature 180°C. Bake for a further 30 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. 5.
For the filling: In a large mixing bowl place the whipping cream sugar and durian flesh, stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes.
6. Split the pastry shells in half and fill (or pipe) with durian whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.
eggs in puff pastry shells 在 Professor Chef Zam Facebook 的最佳貼文
Cream Puff with Durian Cream Filling
Ingredients:
70 gm all purpose flour
½ teaspoon granulated white sugar
¼ teaspoon salt
57 gm unsalted butter
120 ml water
2 large eggs, lightly beaten
1 tsp vanilla essence
Egg Wash Glaze:
1 large egg
1/8 teaspoon salt
Durian filling:
240 ml heavy whipping cream
20 grams granulated sugar
50 gm durian flesh- mashed
Garnish:
Icing sugar
Method:
1. Preheat oven to 200°C and place rack in center of oven. Line a baking sheet with parchment paper.
2. In a bowl sift together the flour, sugar and salt. Set aside.
3. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture and vanilla essence. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.
4. Bake for 15 minutes and then reduce the oven temperature 180°C. Bake for a further 30 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.
5. For the filling: In a large mixing bowl place the whipping cream sugar and durian flesh, stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes.
6. Split the pastry shells in half and fill (or pipe) with durian whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.
Makes 12 cream puffs.
eggs in puff pastry shells 在 Savoury Days Kitchen Youtube 的最佳解答
Video chia sẻ cách làm vỏ và nhân bánh su kem tuyệt ngon. In this video, I'm sharing how to make French profiteroles or Cream puffs. English instruction with subtitles.
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Công thức
A. VỎ BÁNH
-120ml nước nóng (*)
- 60 gram bơ động vật không muối
- 1/2 thìa cafe đường
- 1 nhúm muối nhỏ
- 65 gram bột mì đa dung - RÂY MỊN
- 2 trứng gà (60 - 65gr/ quả cả vỏ)
B. NHÂN KEM TRỨNG
- 2 lòng đỏ trứng
- 35 - 45 gram đường tùy khẩu vị
- 20 gram bột ngô hoặc bột mì (**)
- 200 ml sữa tươi không đường
- 10 gram bơ động vật không muối
- 1/2 thìa cafe va-ni chiết xuất
- 1 nhúm muối nhỏ
(*) Nước nóng giúp bơ tan nhanh hơn, nước bốc hơi sẽ ít hơn. Nếu nước bay hơi nhiều (hoặc dùng trứng quá nhỏ), lượng nước trong bột bánh ít, thì khi nướng sẽ tạo ra luồng hơi yếu làm cho bánh nở kém hoặc đặc ruột.
(**) Bột mì làm cho nhân có vị hơi dai trong khi bột ngô sẽ giúp nhân mềm mịn hơn, các bạn có thể lựa chọn theo sở thích.
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INGREDIENTS
A. CHOUX PASTRY
120 ml hot water (*)
60 gr unsalted butter
1/2 teaspoon sugar
a pinch salt
65 gr all purpose flour - SIFTED
2 eggs (medium)
B. PASTRY CREAM (FOR FILLING)
2 egg yolks
35 - 45 gr sugar (to taste, I use 40 gram)
20 gr all purpose flour or corn starch (**)
200 ml milk
10 gr unsalted butter
1/2 teaspoon vanilla extract
a pinch salt
(*) Hot water helps the butter to melt faster, reducing the amount of water to be evaporated while being boiled. When baked, water evaporates and releases steam, which helps the choux pastry or choux shells puff-up. Thus, keeping sufficient amount of water in the dough is important.
(**) All purpose flour makes the custard a bit chewy while corn starch makes the custard soft. You can choose based on your taste.
![post-title](https://i.ytimg.com/vi/RAjLI-_FOUI/hqdefault.jpg)
eggs in puff pastry shells 在 ochikeron Youtube 的最讚貼文
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Crisp choux pastry filled with rich and fluffy vanilla ice cream. mmm
I received many requests for シュークリーム (choux cream / cream puffs), but well... why don't I make something more fun!? So, I decided to make ones with vanilla ice cream filling ;)
Instead of ice cream, you can also fill them with custard cream!
FYI: How to Make Vanilla Custard Whipped Cream Filling (Hokkaido Chiffon Cupcakes)
http://www.youtube.com/watch?v=zgWKARYqOnE
---------------------------------
Ice Cream Puffs (Choux Pastry filled with Parfait Glacé)
Difficulty: medium
Time: 2hrs + freezing time
Number of Servings: 10-12
Ingredients:
((Choux Pastry))
100ml water
45g (1.6oz.) unsalted butter
a pinch of salt
60g (2.1oz.) cake flour
2-2.5 eggs *room temperature
((Vanilla Ice Cream))
2 whole eggs *room temperature
50g (1.8oz.) granulated sugar
50ml water
200ml whipping cream (fresh cream)
2.5cm (1inch) vanilla bean *or a few drops of vanilla extract
Directions:
((Choux Pastry))
1. Place water, butter, and a pinch of salt in a pot. Then bring to a boil.
2. Stop the heat, sift in flour, and mix well until combined.
3. Put on medium heat, knead the dough by spreading it onto the bottom of the pot for 1 minute. When the dough cleanly comes away from the sides of the pot, turn off the heat.
4. Mix in the beaten eggs little by little, until the dough slowly drops off from the spatula and the remaining dough hangs down and forms a triangular shape.
5. Preheat the oven to 190C (374F). Line a baking sheet with parchment paper. Fit a pastry bag with a big round tip, and fill with the dough. Pipe out the dough in 5cm (2inch) circles.
6. With a fork (or your finger) dipped in water, lightly press the dough to make them rise evenly.
7. Bake at 190C (374F) for about 30 minutes until puffed and golden brown. Stop the heat and leave them in the oven to cool down slowly in the oven for 10 minutes so that they won't shrink. Then leave to cool completely (on the baking sheet is ok).
((Vanilla Ice Cream))
1. Beat 2 whole eggs in a bowl.
2. Heat granulated sugar and water in a saucepan by tilting the pan. Then simmer until the liquid gets syrupy and the bubbles get larger. Make sure you don't brown the syrup, then stop the heat. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.)
3. Add the hot syrup (little by little if you can) in the beaten eggs, then immediately beat with an electric mixer until white and fluffy. *the syrup sterilizes and removes the egg smell and helps beat the eggs fluffy.
4. Use a knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Combine whipping cream and vanilla seeds in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
5. Add the whipped cream into the egg mixture and cut through the mixture with wire whisk or a spatula until combined.
6. Fit a pastry bag with a small round tip, and fill with the cream. Pipe the cream into the bottom of choux pastry.
7. Freeze until firm.
You can put the remaining filling in small cups and make small cup ice cream.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/03/blog-post_15.html
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![post-title](https://i.ytimg.com/vi/JWzksSFQ9RQ/hqdefault.jpg)