CREAM PUFF

Great Cream Puff are always puffy on the outside but hollow on the inside where we put in the filling.It is light in weight, too. The Cream Puff has a usually filled with cream Vla which has a smooth texture with milky taste.

                          Puff pastry is crispy,airy shell, which is cooked twice and delicate.

                       I love Cream Puff, while snacking, this will non stop on

Ingredients:

Puff Pastry :

100 ml milk 

60 g cake flour 

60 g unsalted batter

a pinch salt 

2 eggs, beaten

Cream Vla:

250 ml milk 

1/4 vanilla extract 

2 egg yolks 

80 g caster sugar 

50 g cornstarch flour, add with 100 ml water.

Method:

Puff Pastry:

1. In pan, add in unsalted butter, a pinch salt, and milk. On medium heat melt the butter completely and bring to a boil. As soon as it starts to boil, get the pan but of heat.Add flour all at once and with a wooden spoon, stir until combined.
2. Back to the heat, cook until it starts to form a ball, by  now there should a thin layer on the bottom. Then turn off the heat. let cool for 5 minutes.
3. Add eggs little by little, blending well after each addition. Never pour in egg mixture immediately out of heat.Keep beating until thick and shiny.
4. Pipe the batter on the parchment paper lined baking pan.
5. Bake at 200 degree celsius for about 20 minutes or it's well swollen and golden brown. Bake time depend on the size of the Puff you piped. Never open the oven door during baking. If you open, the Puff will collapse. Let cool on a wire rack.

Cream Vla:

1. In  saucepan medium heat combine milk,egg yolks and caster sugar. When sugar dissolves, add cornstarch flour with water, and vanilla extract.Whisk in the Vla. Simmer for 3 to 4 minutes, stirring constantly. Remove from heat and let it cold.  
2. With a serrated knife. Cut the Puff,should have a big hole inside. Pipe in the Cream Vla .