strawberry chantilly cream puffs... delicious

Sorry for the late post... Been feeling a bit under the weather recently... =( 

Well, I love love love cream puffs!! I just couldn't get enough of them. I'm sure most of you are familiar with Beard Papa's famous cream puffs, japanese version which is filled with crème pâtissière. But I would like to fill these puffs with either durian cream or chantilly cream which is light like ice cream!! =) It is not as difficult to bake as it seems... In fact they are surprising quick to get together & wow your guests!! =)

Choux pastry

Ingredients:

75 gm water

75 gm milk

60 gm unsalted butter

2 gm salt

2 gm sugar

90 gm flour (plain or bread flour)

75 gm eggs (+/- depends on the dough texture)

Method:

1. Preheat oven to 170C / 338F. Place a rack in the lower rack of your oven.

2. Sift flour. Set aside.

3. In a saucepan, bring water, milk, butter, salt & sugar to boil. 

4. Remove from heat, add in flour & mix quickly with wooden spoon/spatula. 

5. Keep stirring the mixture on & off the heat, drying out the mixture (feel very hard to stir).

6. Transfer to a mixing bowl & stir in eggs bit by bit until combined to give a stretchy texture.

7. Add in additional eggs if necessary until the right consistency.

8. Pipe onto silicon mat & bake for 15 mins, reduce to 180C & continue to bake for 30 mins or more till golden 

    brown (timing varies according to different sizes).

9. Let the shells cool. Slice into half & fill the puffs with chantilly cream & strawberries.

10. Sprinkle with icing sugar & serve immediately.

Chantilly cream

Ingredients:

2 cups heavy cream

2tbsp sugar

vanilla

Method:

1. Whisk cream using mixer until soft peak.

2. Add in sugar & vanilla & mix well.

3. Chill until ready to use.