I suspected that I did not cook the choux pastry long enough before beating in the eggs AND I sort of under baked the pastry! Must practise on my next batch soon. Anyone wanna volunteer to be a guinea pig? Haha cos I ended having too much to be eaten within the same day.
1/8 tsp salt
125g plain flour
Place water, butter and salt in a pan. Bring to boil. Remove from heat and add the flour all at once, stirring continously with wooden spatula. Place pan over high heat and cook, stirring continously until mixture leaves the sides of the pan. Remove from heat and cool for 5 minutes. Mix in the eggs one by one, stirring to incorporate well after each addition.
Fill pastry into piping bag attached with round nozzle. Pipe into golf ball sized shapes, 5cm (2 inches) apart on parchment lined tray. (I was too lazy with this that I just dropped them onto the tray using spoons.)
Bake in preheated oven at 180C for 15 minutes or until golden brown. Allow the puffs to cool and dry out in the oven with the door open.
200ml UHT cream
1 tsp vanilla essence
icing sugar for dusting
Beat together cream, sugar and vanilla essence until thick and stiff. Fill pastry cream into a piping bag attached with round nozzle. Fill the puff by inserting the nozzle into a hole pierced at the bottom of the puff. (Like I've mentioned earlier, I was lazy, well it was a Sunday haha... so I just cut the puffs into halves leaving the last bit of the puff attached and spooned in the cream.) Dust with icing sugar. Refrigerate and serve chilled.
Ref: Jean-Michel Frisse, 2006, Puff Perfect, Flavours, Vol. 13, Issue 6, No. 56
Technorati Tags: fresh cream puff + cream puff