Indulge in the delicate, airy perfection of cream puffs, also known as éclairs – a beloved pastry enjoyed worldwide. This recipe, a closely guarded secret from a ten-year-old Thai bakery, unlocks the key to achieving that coveted crispy exterior and unbelievably light, fluffy interior. Forget those dense, disappointing attempts of the past; this guide will empower you to create cream puffs that are truly exceptional, worthy of any patisserie. We'll delve into the nuances of the choux pastry, ensuring a foolproof process even for novice bakers.
From perfectly piping the shells to crafting the dreamiest fillings, we'll cover every step meticulously. This isn't just a recipe; it's a journey into the art of pastry-making, resulting in cream puffs that will impress your family and friends. Get ready to discover the secrets behind this Thai bakery's success, and let's begin with the step-by-step instructions that will transform your kitchen into a pastry paradise.
Tools Needed
- Mixing bowls
- Whisk
- Saucepan
- Piping bag
- Nozzles (optional)
- Baking sheet
- Wire rack
- Oven
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Custard Filling
- Whisk together corn flour and custard powder. Gradually add milk (fresh or evaporated), then vanilla extract. In a separate bowl, whisk eggs.
- Combine the egg mixture with the milk and flour mixture. Mix until well combined, but not overly fluffy.
- In a saucepan, bring water to a boil. Add sugar and stir until dissolved.
- Slowly pour the milk/flour mixture into the boiling sugar syrup, stirring constantly to prevent lumps. Continue stirring until the mixture thickens and boils for 1-2 minutes.
- Remove from heat. Stir in salted butter until melted and well combined.
- Pour the filling into a heat-resistant tray. Let it cool completely, then refrigerate to prevent spoilage.
Step 2. Make the Choux Pastry
- Whisk together Red Lotus wheat flour and baking powder.
- In a separate bowl, whisk the eggs.
- In a saucepan, bring water, oil (or butter/margarine) to a boil. Add the flour mixture and stir until a dough forms.
- Remove from heat. Gradually add the beaten eggs, mixing until a smooth, slightly sticky dough forms.
- Transfer the dough to a piping bag. Pipe onto a baking sheet, leaving space between each cream puff.
- Preheat oven to 200-220°C. Bake until golden brown and puffed.
- Let the cream puffs cool completely on a wire rack.
Step 3. Fill and Cool
- Once cool, pipe the custard filling into the cream puffs through a small hole on the side.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use odorless oil for the dough.
- For a smooth filling, make sure the flour is completely dissolved before adding the eggs.
- Add eggs to the dough gradually to prevent it from becoming too liquid.
- Leave space between cream puffs when piping as they will puff up during baking.
- Refrigerate the filled cream puffs to keep them fresh.
Nutrition
- N/A
FAQs
1. Why are my cream puffs deflating?
This usually happens due to underbaking or opening the oven too soon. Ensure the puffs are fully baked and golden brown before removing them from the oven. Let them cool completely in the oven with the door slightly ajar.
2. What kind of filling can I use besides pastry cream?
Get creative! Chocolate ganache, whipped cream, fruit curd, or even ice cream are all delicious options.
3. Can I make the choux pastry ahead of time?
While the pastry is best used immediately after making, you can pipe the shells onto a baking sheet and refrigerate them for a few hours before baking. Just make sure they are completely cool before baking.
With this recipe, mastering the art of cream puff perfection is within your reach. Impress your loved ones with these delicate and delicious pastries, a testament to the secrets shared from a beloved Thai bakery. Now go forth and create your own culinary masterpiece!