Kamis, 04 Oktober 2012

Chocolate Puffs

Mumbai, 23 Maret 2007

Punya sisa coklat abis bikin bakpao, bingung mau diapain, mau bikin roti isi coklat kok cape nguleninnya, akhirnya nyoba bikin kue sus, nah ternyata isi coklat ini cocok lho buat kue sus. Bentuknya seperti biasa jelek, abis ngga tau gimana sih cara nyemprot susnya :D

65 g/ 2 ½ oz/ ½ cup plain flour
150 ml/ ¼ pint/ 2/3 cup water
50 g/ 2 oz/ ¼ cup butter
2 eggs, beaten

For the filling : (Kecilin sendiri ya ukurannya)
500 ml water
250 ml castor sugar
1 tsp salt
75 g full cream dry milk
50 g cocoa powder
100 g plain flour
½ tsp vanilla essence
2 tbsp butter

1. Filling : Mix all the ingredients except butter. Stir until homogenous. Boil it, put the butter till it melted, stir it. Leave the mixture to cool down.

2. Preheat the oven to 220°C/ 425°F/ Gas 7. Shift the flour into a bowl. Place the water in a pan over a medium heat, add the butter and heat gently until it melts. Increase the heat and bring to the boil, then remove from the heat. Add all the flour immediately and beat quickly until the mixture sticks together and becomes thick and glossy while leaving the side of pan clean. Leave the mixture to cool slightly.
3. Gradually add the eggs to the mixture and beat with a wooden spoon or an electric whisk, until the mixture, called choux pastry, is thick and glossy and drops reluctantly from spoon. (You may not need all the egg). Spoon the choux pastry into a piping (pastry) bag with a 2 cm/3/4 in nozzle. Dampen two baking sheets with a little cold water.

4. Pipe walnut size spoonfuls of choux pastry on the dampened baking sheets. Leave some space for them to rise. Bake for 25 – 30 minutes, until golden brown and well risen. Use a metal spatula to lift the puffs on to a wire rack, and make a small hole in each one with the handle of wooden spoon to allow the steam to escape. Leave to cool.

Serves 4 - 6

Source : Chocolate and Coffee 
Filling : NCC

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