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November 26, 2009

Choux Pastry / Cream Puff


CHOUX PASTRY
(source : Joy Of Baking - thanks a lot.. :D )
Ingredients :
1/2 cup (70 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter
1/2 cup (120 ml) water
2 large eggs, lightly beaten

Egg Wash Glaze:
1 large egg
1/8 teaspoon salt

Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
( i add 1 tbs choc emulco )

Garnish:
Powdered (Confectioners or icing) sugar

METHOD :
Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.


In a bowl sift together the flour, sugar and salt. Set aside.

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. 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.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 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.

For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, choc emulco and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.

November 24, 2009

Coklat..oh..coklat!!

Ni keja aku pada ujung minggu yg lepas.. mai try test buat coklat.. hehehehe... org lain (maksud aku bakers lain la.. ) dah lama pandai kan? aku baru nak terhegeh2 nak experimen buat coklat ni... tapi ok la...daripada tak cuba langsung dan daripada dok saja ja pada ujung2 minggu.. ada hasil gak bila bereksperimen dgn coklat ni.. Ecah pun sampai tak larat makan dah coklat2 ni semua... hehehehe..
Kombinasi kaler yg paling aku suka...hehee...
ni strawberry roses yer.. dlm dia ada filling strawberry...

yg ni lak choclate pistachio... tapi 2-3 biji je yg kemas.. yg lain haru sket.. ngeh..ngeh..ngeh..

yg last ni lak choclate mocha... aku paling suka coklat ni sebab rasa dia ada pahit2 skit.. tak la manis sgt.. hehehe..

Selamat menjamu mata ya.. :P

Baking Class

Tarikh : 31 Oktober 2009
Masa  : 10.00 pagi - sampai siap..petang ler tu...
Tempat : Umah aku di Hi-Tech Kulim
Modul : Basic Cupcakes & Fancy Cookies


Kak Liza  yang tgh concentrate praktis atas cake board.. sgt serius tau... tapi murah dgn senyuman kak liza ni..maaf la kak, saya lambat sgt update entry ni.. tenet takdak la kat sini... :(


Kak liza kata tgk org buat mcm senang, tapi bila kena hands-on, baru tau tak la sesenang yg diingat.. hehehe..


Ni fancy cookies bentuk love kat atas tu aku sendiri buat untuk ditunjukkan pada kak liza.. Pastu kak liza kena guna kreativiti dan idea sendiri untuk hasilkan fancy cookies ni semua.. Mmg mula2 agak ketaq gak tgn tu tapi aku yakin kak liza boleh buat sebab walaupun dia kata tgn dia mcm kayu tapi seni tu tetap ada.. cuma kena selalu praktis la kan...


Haaaaa inilah kak liza nya... manis orgnya kan... harap2 kak liza dah praktis kat umah la ye... terima kasih sebab sudi datang belajar dgn ejay noo..

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Cuppies

Sepintas Lalu

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