Monday, 13 February 2012

Cream Puff Master Chef + Chef Masam Manis


Today i choose to make Cream Puff.

This recipes i had choose is from ' Ezani 1st Master Chef ' in Malaysia.

Its works.

Yes its works. Honestly many people said the contents of recipe are not completed. Technically mistaken.

But i love to try. So i take another cream puff recipe from Masam Manis blog.

Okay honestly i had problem if the recipes use Gram to measure. I love to use cup for measurement. 'So Kampung'  whateverlah asal jadik ek!

So im struggling with myself at internet looking for the recipes, so i found Ezani Cream Puff but with i said earlier, there are mistake so i had compared with Masam Manis blog, and then i figured out there prob is smallest that i thought and also the people. The problem is only at the cream puff cream huhu. Thanks God!

After that i'm start to do it . So here we go. My cream puff look not so artistic and creative and not so good such as pro but i'm feel good..and i think i can do it better if works harder.

My Recipes:

For Choux Pastry:

1 cup of water

75 gm of Butter

1 cup of flour

3 of egg

1/2 teaspoon of salt

For Cream Pastry

1 spoon of custard flour

1 & 1/2 of cup fresh milk or u can use Susu Ideal F& N

1 spoon of Sugar or if u love sweet just adding follow ur own taste

1 spoon of butter

3 of yellow egg

Vanilla Essence

Ok girls to make choux pastry, first heat the butter with water.

Then, when butter is melting and mix with water nicely, and then adding flour and salt and make sure to mix altogether until it become like this


So lets the choux to rest for 5 -10 minutes, then start to mix the egg in choux. Do it nicely until it become like this

Blended well
After that, heat the oven 200 c, so lets start pipe the choux using piping bag, i don't have piping bag i am looking everywhere at mall, so i just use plastic sugar like this 

i just cut at the corner of plastic to make nozzle of piping beg (KELAS KO JAH)

So u need to pipe like this in aluminium foil and put some oil at the

Piping the choux

Then lets heat into oven 1st around 10 minute for 200C and lower the heat for 150C for 20 minutes

For Cream Pastry

Heat the milk with vanilla essence with milk, custard flour, butter, sugar.

After blended well, lower the heat and blend until it became thick and then put yellow one by one.

Then after finish put into piping bag and fill in into pastry.

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With my pleasure..


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