Cream Puffs
Came home this evening and decided to try baking cream puffs again. This time, I’m intent on making sure that the whipping cream turns out fine.
As expected, the choux pastry turned out as beautiful as yesterday’s batch (which, by the way, is probably in the stomachs of my Dad’s employees since morning). I have to thank the instructor who took us for the choux pastry module in the baking class. I researched online extensively, and realized that choux pastry, although easy to prepare, is very prone to failure like collapse or a hole at the bottom of the pastry.
Since we are on the topic of my baking class, I would like to take this chance to answer a question I get very often. I take my baking lessons at BITC. Do refer to their website here for more details.
Anyhow, the attention tonight is not supposed to be on the choux pastry, but the filling. I decided to abandon the thought of making custard cream and settled for whipping cream instead.
Whipping Cream Filling
4 cup heavy whipping cream
8 tbsp icing sugar
4 tsp vanilla extract
- Pour the whipping cream into a mixing bowl and whisk at medium to high speed until frothy.
- Add in the icing sugar and vanilla extract.
- Continue whisking at medium speed until the cream forms stiff peaks.
- Pour whipping cream filling into a piping bag and pipe into choux pastry.
- If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.
Yield : sufficient for 40-45 cream puffs with generous servings
Now that I’ve found a recipe that works, I’ll be bringing some cream puffs to my nephew’s 1 year-old birthday party this coming Sunday. And oh, my cousin the baby’s mum has also requested for chocolate cream filling in her cream puffs.
I have a rough idea how I should adapt the current cream filling to a chocolate-flavoured one, but I will still be doing some research, just to be on the safe side. This cousin means a lot to me. She’s like an elder sibling I never had. It’s back to studying my baking books. Anything for her. 
** And my colleagues simply loved the cream puffs! They’d better, because I brought the whipped cream to pipe the choux at work so that it won’t turn soggy! **
Hi! It’s me again
The cream puff looks good! perhaps I shld try my hand on it since I have a litre of whipping cream.
I went to attend a Oreo Cheesecake baking class today and the recipe is kinda different from what I have seen online so far. The recipe calls for Whipping cream which I believe it’s subsitute for sour cream, it also have corn starch. Have just tried baking and it’s cooling now so not sure how it taste like.
Hi winterbiscuit!
Thanks for the compliments!
Whipping cream for a cheese cake? That is something new to me. Maybe I haven\’t been exposed to that many recipes yet.
Let me know how it is after you tried it ya?
Cadenze
Hey! Took the cheesecake out from the fridge this morning. The texture felt light and smooth in the mouth, has a light tinge of lemon. I’ve put up some pixs on my journal, you may like to take a look
Hi Cadenze,
How did the chocolate-flavored cream puff filling turn out? Plse share your receipe.
Hi JL,
The chocolate cream turned out great! The recipe is found at http://decadenze.com/blog/2006/08/19/chocolate-eclairs/.
Hi Cadenze,
I just finished baking the choux pastry now. It’s a disappointment. Anyway, thanks for the receipe.
Cheers
JL, you’re welcome. Was the choux pastry or the cream a disappointment? Maybe you wanna email to me your steps and I see where went wrong?
Hi Cadenze,
The cream was good, it’s the choux pastry.
Ingredients:
100gm water, 50 gm butter, 1tsp sugar, 1/2tsp vanilla essence, 50 gm plain flour, 2 eggs.
Method:
Put water, butter and sugar in a pot. Bring to boil over medium heat. Boil till butter melt. turn off the heat and add in all the flour stirring al the time. Transfer the mixture to a beater. Beat the mixture for a while and let it cool for about 5 minute. Add in the egg one by one with the beater moving all the time till the mixture becomes a paste.
I could not achieve the last step, my mixture cannot become a paste, it turn out to be very soft.
Any good advise?
Hmmm… in the recipe I use, I didn’t use sugar. Not sure if it affects the roux. Coz traditionally, roux mix only consists of water, butter and flour.
I didn’t use the beater when preparing choux pastry. I use my hands to mix. After adding in the flour, I transfer it to a medium container and stir the roux with a wooden ladle till it’s room temperature (I hide in an aircon room to do this).
Once it’s cool, I add in the eggs, one by one. I’m suspecting you added in too much of the egg. Since your recipe calls for 2 eggs, I suggest you add in the first egg, and then beat up the second egg, and pour in about half of it first. Check the consistency. If it’s too stiff, add in more of the remaining egg bit by bit.
Because your recipe says 2 eggs instead of the weight, it’s hard to tell how much to put since eggs have different weight.
Hope it helps.