Cremé Chantilly Puff, Recipe by Wangsen International Bakery & Western Food School

Recipe by : Wangsen International Bakery & Western Food School
Puff batter
Ingredients:
250 gr Water
250 gr Milk
250 gr Butter
10 gr Salt
15 gr Sugar
300 gr Cake flour
500 gr Eggs
Step:

  1. Add water, milk, sugar and butter into a pot, heat to a boil.
  2. Add sifted cake flour, stir well. Reheat, stir at the same time until almost dry.
  3. Pour the pastry into a stand blender. Stir and cool down until room temperature.
  4. Gently add the egg, stir until mix thoroughly.
  5. Pour the pastry into a piping bag, squeeze it into a baking tray. Bake at 180°C for 25 minutes.

    Assembly
    Ingredients:
    ½ pcs Vanilla bean
    500 gr Cream
    50 gr Icing sugar
    Step:
    1. Peel the vanilla pods with a knife and remove the seed
    2. Whip cream, icing sugar and vanilla seeds. Pour it into a piping bag.
    3. Cut across the top of Puff with a knife. Squeeze whipped cream inside and on the top of it for decoration.

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