beard papa Recipes

From antimoron
INGREDIENTS (Makes around 15 of Beard Papa’s size)

Custard Cream Filling:

Eggs – 3
Sugar – 115 grams
Plain Flour – 3 Tbsp, heaped
Custard Powder – 1 tsp
Evaporated milk – 225 ml
Water – 225 ml
Condensed milk – 2 Tbsp
Butter – 1 tsp (approximately 5 grams in 1 tsp)
Vanilla essence – 1 tsp
Choux Pastry:

Plain Flour – 170 grams
Baking Powder – 1 tsp
Butter – 115 grams
Water – 285 ml
Eggs – 5
Things to note: (Not written in the book)

I think, unless o/w stated to be heaped, the teaspoon and tablespoon measurements should be level.
Use large eggs if possible.
I used Bird’s Custard Powder.
For the custard cream filling, you are supposed to cook it, don’t over-cook it for too long or the texture becomes too hard.
The sugar amount for the custard cream should not be reduced unless you totally hate sweet stuffs. This recipe’s sugar amount is just right, not too sweet.
METHOD

To prepare custard cream filling:

If available, use a spiral egg beater (I don’t know what’s that!!! Anyway, I was lazy and just used my bare muscles to whisk everything together using the balloon whisk.) Beat eggs, sugar, flour and custard powder together in a heavy-bottomed saucepan.
Place evaporated milk and water in another saucepan and bring to near boiling point.
Pour evaporated milk mixture and condensed milk into the egg mixture. Stir over low heat until mixture becomes think. (Be careful! Make sure it is done at really low heat as the mixture thickens very quickly. Don’t let it get too thick. When it cools, it appears even thicker.)
Remove from the heat, stir in the butter and vanilla essence and set aside to cool before using.
To prepare choux pastry:

Pre-heat oven to 230 degrees Celcius.
Sift flour and baking powder into a bowl.
Combine butter and water in a saucepan and bring to boil.
Stir in the sifted flour and cook until mixture is smooth and comes away from the sides of the pan.
Remove from the heat. Pour into a mixing bowl to cool.
Beat in eggs, one at a time, until mixture is smooth and shiny.
To make cream puffs:

Place choux pastry mixture in a forcing bag (I used a piping bag) and press out small heaps of batter on a greased baking tray. Make sure there is enough space in between for expansion. (They really can expand!! – To slightly smaller than twice its original size)
Bake at 230 degrees Celcius for 15 minutes. Reduce heat to 175 degrees Celcius and bake for another 15 minutes until golden brown. (DO NOT open oven door during the first 15 minutes)
Cool on a wire rack. Make a slit in the puffs and fill with custard cream.

Joyofbaking.com
Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar

http://wlteef.blogspot.com/2005/08/choux-pastry-cream-puffs.html
Ingredients: (8 puffs)
Choux Pastry:
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)

Creme Patisserie:
240ml skim milk
5 tbsp castor sugar
1/2 tsp vanilla essence
1 egg + 2 yolks
2 tbsp cornstarch

Method:
Choux Pastry
1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.

Creme Patisserie
1. Mix 60ml of milk with the cornstarch till smooth.
2. Add the beaten egg and yolks into the cornstarch mixture.
3. Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring all the time.
4. Now pour the egg cornstarch mixture through a strainer into the rest of the boiling milk. Stirring constantly till mixture thicken. Do not burn the custard.
5. Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use.

Notes:
Do not open the oven door in the baking process. Open oven door to remove puffs only after the 30 minutes in-oven cooling process.

卡士達餡

hungry-kittens.blogspot.com

http://justheavenly.blogdrive.com/archive/90.html



Custard Cream Recipe
1 Egg
30g Sugar
20g Custard Powder

100g Milk
100g Whipping Cream

1/2 tst Vanilla Essence

Method
1. Mix egg, sugar and custard powder until well blended. Cook milk and whipping cream until almost boiling (remember to stir), then add gradually into the egg sugar custard mixture. Stir till well combined
2. Strain it and cook over low heat by stirring constantly until it boils and thickens. Remove from the heat and add vanilla essence. Mix well.
3. Cover the pot with plastic wrap to prevent a skin from forming. Leave it to cool.

http://www.kitchenexperiments.net/2007/03/eclairs.html