Custard Cream Puffs and Banana Mousse Puffs

Today I managed to make cream puffs with 2 types of fillings.  Browsing through different recipes available, I finally married several recipes online to create my puffs.

Custard Cream Puffs

 

 

Banana Mousse Puff

 

I used Crispy Shell Cream Puffs Recipe from littlejapanmama blog.Cream puff pastry (Choux) as follows with a little adjustment. http://www.littlejapanmama.com/2011/09/pai-shuu-cream-puff-recipe-like-beard.html
Ingredients
120g butter (unsalted)
3/4 cup water
1 1/3 cup plain flour, sifted (about 156gm)
4 eggs (55gm each - her original recipe is for 5 eggs)
1/4 tsp salt
1 tsp sugar

Method.

1. Cut the slightly cold butter into smaller pieces into the large saucepan.  I melted it on the stove slightly with the salt and sugar before I added in the water.  Bring to a boil, remove from heat  and
2. Immediately tip in the flour all at once, and beat with a wooden spoon till a firm dough forms.  When the dough able to roll away leaving a film on the bottom of the saucepan, then it is done.
3. I placed the dough into my Kenwood Kmix and used the K spade and immediately beat it at about 3 speed to let the steam escape from the hot dough.
4. Prepare your oven - turn to 200 degree Celcius.
5.  Whisk 4 eggs in a separate bowl. Fork will do.
6.  When the dough has become almost lukewarm, slowly pour about 1 egg portion at a time into the bowl. Beat until the mixture is glossy and when you lift up the pastry with your spoon, it does not drop easily. 
6. Line your tray with non stick baking paper such as Glad Bake.  Pipe into rounds.
7.  Bake at 200 celcius for 20 mins. Then turn temperature to 180 celcius and bake for 17 mins.
8. Leave oven door slightly ajar and let the puffs cool completely before use.

 

120g unsalted butter

Boiling

Add the flour

Film left when dough is done

dough

Pastry will hang down from spoon. Batter is glossy look

I only managed 12 pcs

 

 

 

Please take note :
Different oven and climate, temperature varies  - Original recipe used 220 for 25 - 30 mins and turn to 100 degrees for 40 mins or more to dry the puffs.


Custard cream recipe taken from Happyhomemaker88's Virtual Home http://happyhomemaker88.com/2007/09/17/yummy-cream-puffs-recipe/
3 large egg yolks
200 gm caster sugar
750 ml milk
20 gm flour
20 gm cornstarch
1/2 tsp vanilla.

1.  Beat egg yolk and sugar till until white.  ( Mine did not turn white but I beat till quite soft)
2.  Put in flour, cornstarch, vanilla and mix till smooth. Pour in milk bit by bit while mixing until sugar is dissolved.  (My mixture looked foamy)
3. Cook over medium heat, stirring constantly until mixture boils and is thick.
4. Cool before putting into puffs.

I cooled my custard cream, cover the pot and left it in the fridge before use. 

This is picture of my custard overnight.


Banana Mousse recipe taken from this blog http://wwwfollowingmydreamsandtotscom.blogspot.sg/2011/03/cream-puff-with-banana-mousse-filling.html

Ingredients :
250gm ripe and firm bananas ( I used Delmonte)
60 gm icing sugar sieved
Zest of 1 lemon
1 tablespoon lemon juice
11gm Gelatine Powder
33 ml water
100ml Whipping Cream (I used Emborg)

Method
1. Put the water into a small bowl and sprinkle the gelatin powder over the water, use spoon to quickly incorporate then leave aside for 3 to 5 minutes for the Gelatine to solidify.
2. In a small pan, combine the bananas, icing sugar and lemon juice on low medium heat n simmer for 2 minutes, stirring continuously.  Off fire and mash the bananas with a fork and no need to be super smooth.
3. Double boil your gelatin make sure not to over boil it.
4. Add a little first of the hot gelatin to the banana mousse and then stir the rest of gelatin scraping the bowl clean. Set aside.
5. Whip the whipping cream manually till get soft peaks. Then fold the whipping cream into the Banana Mousse mixture and add lemon zest.  Cling wrap and put in the fridge.

Pipe into the puffs or cut open the puffs and spoon onto the bottom half.

use about 2.5 pcs of ripe banana

After about 2 mins

Mashed with fork

After gelatin melted

added whipped cream 100ml

Clingfilm and put to fridge

Caramel Custard Pudding

I managed to make these caramel custard puddings on my third attempt.  Ingredients are simple, eggs, milk, sugar, water and some unsalted butter.

There is a very neat video on youtube which you can check on the making of the puddings
Cooking with Dog - How to make custard pudding

Caramel ingredients and method:

4 tbsp. sugar, 1 tbsp. water ( I used 1.5 tbsp.)
1.5 or 2 tbsp. Hot water.

Firstly prepare 4 ramekins and use a little unsalted butter to grease all around for easy removal of pudding.

Use a small pot, put the sugar and water and let it melt till you get golden brown colour. Use medium heat.

Remove from fire and then add 1.5 or 2 tablespoon hot water into the caramel and swirl.

Pour evenly into the prepared ramekins.

Custard Pudding Ingredients and Method

2 eggs, 250 ml milk and 5 tablespoon sugar.

Beat 2 eggs and whisk inside a medium bowl.  Make sure whisk head doesn't leave the base of the bowl. Set aside.

Use a pot and put the milk and sugar in. Use the stove and on low fire.  Stir with spatula till sugar is melted.

Pour milk mixture into egg while whisking.

My method : Strain the egg mixture into a pitcher directly with a sieve.

Pour into the prepared ramekins and cover the top with aluminium foil tightly.

I use my Happy Call Pan - brown colour.

Pour some water into the pan and line with a dish cloth on the base. Heat the water with low fire.

When water is warm, place the cups inside and steam for 18-20 minutes with cover  closed.

Make sure that the water does not boil! Or the custard surface will be rough and not smooth.

Put the dish cloth on base with water and heated up.

This is how the custard looks after 20 minutes of steaming.  Please cover the top with foil. Let them cool and place in fridge to chill about 1 hr.


Remove the pudding by using the knife to run round the cups and tilt onto a plate to eat.

Happy cooking!