Cream Puff - 18pcs
Recipe
Milk - 60ml
Water - 60ml
Sugar - 1 tsp
Butter - 50g (room temperature)
Cake Flour - 70g (sifted)
2-3 Eggs (room temperature, depends on the smoothness of the dough)
Whipped Cream
Whipping Cream - 300ml
Powdered Sugar - 30g
Decorations
Spooky Candy Eye Balls
Powdered Sugar (for Dusting)
Instructions
1) Combine milk, water, sugar and butter in a pot.
2) Bring to a boil over medium heat. Turn to low heat and add in cake flour.
3) Stir mixture until combined.
4) Remove from heat. Transfer to a bowl.
5) Add in egg (room temperature), one at a time. (Note: 2 eggs for Grade A, 3 eggs for Grade B)
6) Mix until mixture is smooth. Then transfer to piping bag.
7) Pipe on parchment paper, with diameter around 4cm.
8) Lightly spray water on dough. Smoothen the peaks with spoon or finger.
9) Preheated oven at 200°C. Bake for 10min, then reduce temperature to 160°C. Bake for another 20-25min.
10) Transfer to wire rack and let cool completely.
11) Add in whipping cream in a bowl. Add in powdered sugar, beat until stiff peak.
12) Puff bun cut half, pipe cream into puffs.
13) Decorate with spooky candy eye balls. Dust with powdered sugar.
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Hob: Rubine Lotoflexi
Oven: Rubine Lava