I must be so bloody tired that i tend to doze off each time i try to read something.. not just that... i will doze off even while updating my blog... i think i can no longer blog at night... its just not happening huhu
Like right now.. my eyes dont even look like eyes anymore... imagine this... in my pjs.. with my reading glasses on and lappy on my lap... dozing off once or twice and trying to look like as tho she can stay up all night infront of hubs lol.. the worst part... hubs told me that i am starting to snore.. grrr i think i need to start taking my magic pills again... i've not taken it for almost a month now... thats how long i hv been sniffing and coughing... i am ok now... no more sniffing... no more coughing tho
Next week i am predicting another busy week.. i hv a few orders to fulfil.. hubs will be in Jakarta again and we are driving up to KL on the weekend.. yahoooo... its been 4 months since i last got to chill there... i need a break... i need to get out and do something and meet ppl and i need my massage... good stuff!
Arghhh i will update this post with recipe tmrw yah... i am so bloody tired .. been a loooongggg day today.. eyes are shutting on me and my hand and bum is very painful cos i fell down while in the shower like half an hr ago :o(
As promised... this wonderful recipe is fm non other then David Lebovitz - Ready for Dessert!
Pâte à Choux Puffs
David's tips first:
The batter for these french puffs is made on the stove top, then shaped and baked until the eggy mounds balloon into airy, hollow spheres. The puffs take to all sorts of fillings, fm simple whipped cream to scoops of ice cream, as for the anise-orange ice cream profiteroles with chocolate sauce. No special equipment is required to make them, and they come together with ingredients u probably already hv on hand.
A few things to keep in mind. Measure the ingredients carefully - too much liquid results in flat puffs. Dump in the flour just when the butter is melted. If u wait too long, too much of the water will cook off. The finished batter shud be thick and shiny and should stick to the spatula when u lift it. Finally, be sure to bake the puffs until they're golden brown all the way around. If they're underbaked. they may collapse colling, the darker colour means the puffs will stay crisper too..
Makes abt 25 to 30 pastries
1 cup (250ml) water
1/2 cup (4 oz/115g) unsalted butter cut into 1/2 inch
2 tsp sugar
1/2 tsp salt
1 cup (140g) all purpose flour
4 large eggs
1 large egg yolk
1 tsp whole milk
Preheat oven to 425F (220C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, bring water, butter, sugar, and salt to a boil over med high heat, stirring gently to encourage the butter to melt. As soon as the mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away fm the sides of the pan.
Remove fm the heat. Wait for 2 mins, stirring the paste a couple of times to cool it slightly, then vigorously beat in the eggs one at a time, making sure each one is completely incorporated bef adding the next. (i do this by using my KA fitted with the paddle attachment.. beat till coolish bef u add ur egg one at a time ok)
Using a pastry bag fitted with a plain 1/2" tip, pipe the choux paste into mounds 1 1/2 inches (4cm) high on the prepared baking sheet, spacing them 3" (8cm) apart. Or use a 2 tsp to drop the paste into mounds.
If u want puffs with a shiny glaze, in a small bowl, whisk together the egg yolk and milk and brush the tops of the puffs without letting the glaze drip down the sides, which will inhibit rising.
Bake until the puffs are golden brown on the tops and sides, 25 to 30mins. Turn off the oven and let them rest in the oven for 5 mins. Remove fm the oven and poke each puff in the side with a paring knife so that it releases its steam. Let cool completely.
Pete a choux puffs can be stored at room temp for several house. I prefer not to freeze them bec there is a noticeable diff in quality between fresh and frozen puffs, but if u hv leftovers, u can freeze them for up to 1 month and recrisp them in a low oven bef serving