appropriate quantities of confectioners’ sugar and almond praline powder (optional)
1 egg yolk
15g cake flour
3 1/2 tbs white sugar
1 tsp maple syrup
1/2 tsp vanilla beans paste or 1 tsp cointreau
200ml heavy cream (whipping cream)
1 or 2 tbsp white sugar
1. make cream filling Refer here CUSTARD CREAM SAUCE to make! Let it cook and put in the fridge at the moment.
2. Sift the flour in a bowl and set aside.
3. In a medium sauce pan, add all ingredient A and heat over medium-high heat. When the mixture starts to boil, then remove from the heat. Make sure all butter are melted before removing. Immediately add the sifted flour all at a time and mix with a wooden spoon until the mixture forms a ball. In a separate small bowl, add eggs and whisk them well, set aside.
4. Transfer the dough to a large bowl. Add beaten egg little by little and mix well after each time with a wooden spoon or spatula, until the batter is smooth and glossy. If the batter starts to be too loose, then stop adding the rest of the egg. I use almost all the eggs here (only a little left).
5. Fill the mixture in a large pastry bag, fitted with a circle shape tip (1cm across).
6. Pre-heat the oven to 200C degree.
7. Pipe out about 3 cm diameter rounds on the prepared sheets, about 3cm apart between rounds. There will be a little peak on the mounds, smooth it with a fingertip (wet) pressure. Sprinkle some of almond praline powder if desired.
8. Place the puffs in the oven and bake for 10 mins. Then heat down to 180C degree, without opening the oven door and bake for another 20 or 25 more minutes until the puffs are golden brown and crispy. If you remove from the oven before baked completely, then the puffs will deflate... Transfer the puffs to a wire rack and let cool completely.
9. In a medium bowl, beat heavy cream and sugar with a hand mixer until soft to medium peaks form. Mix with the custard cream which just bring out from the fridge.
Fill a pastry bag with the cream, and pipe and fill in the puffs just before serving.