Japanese Cream Puff Resipi

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Japanese Cream Puff Resipi
Japanese Cream Puff Resipi

Japanese Cream Puff Recipe: A Delightful Treat

The delicate, airy puff pastry and the luscious, creamy filling – Japanese cream puffs, or Choux à la Crème, are a delightful treat that's surprisingly simple to make at home. This recipe guides you through creating these delicious pastries, step-by-step, ensuring a perfect result every time. Get ready to impress your friends and family with these irresistible bites!

Ingredients:

For the Choux Pastry:

  • 1 cup (240ml) water
  • 1/2 cup (113g) unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour
  • 4 large eggs

For the Custard Cream:

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (20g) cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Instructions:

Making the Choux Pastry:

  1. Combine Water and Butter: In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat, stirring occasionally until the butter is completely melted.
  2. Add Flour: Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth ball and pulls away from the sides of the pan. This is crucial for a light and airy puff.
  3. Cool Slightly: Let the dough cool slightly for about 2-3 minutes. This prevents the eggs from cooking prematurely.
  4. Incorporate Eggs: Add the eggs one at a time, beating well with the spatula after each addition until the dough is smooth and glossy. The dough should be thick enough to hold its shape, but still slightly pourable.
  5. Pipe the Cream Puffs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 2-inch rounds onto the prepared baking sheet, leaving space between each puff.
  6. Bake: Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during baking!
  7. Cool Completely: Let the cream puffs cool completely on a wire rack before filling.

Making the Custard Cream:

  1. Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  2. Add Milk and Egg Yolks: Gradually whisk in the milk and egg yolks until smooth.
  3. Cook Over Medium Heat: Cook over medium heat, stirring constantly, until the custard thickens and comes to a simmer. This usually takes about 5-7 minutes.
  4. Remove from Heat and Add Vanilla: Remove from the heat and stir in the vanilla extract.
  5. Cool Completely: Pour the custard into a bowl, cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cooled.

Filling and Serving:

Once both the cream puffs and the custard cream are completely cool, use a piping bag or a knife to fill the puffs with the custard cream. You can dust them with powdered sugar, or drizzle with chocolate sauce for an extra touch of indulgence.

Tips for Success:

  • Don't overmix the choux pastry: Overmixing can lead to tough puffs.
  • Ensure the eggs are at room temperature: This helps them incorporate better into the dough.
  • Don't open the oven door while baking: This can cause the puffs to deflate.
  • Let the puffs cool completely before filling: Filling them while they are still warm will cause the custard to melt.

Enjoy your homemade Japanese cream puffs! They’re a perfect treat for any occasion. This recipe is easily adaptable – feel free to experiment with different fillings, such as whipped cream, fruit curd, or even ice cream! Remember to share your creations with us!

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