kempunan+mengidam T_T

Tiba2 mlm ni tringin nk mkn cream puff
T__________T
sedap tau...
nk buat sndri xreti so aku korek2 recipe dia je..
nti aku rajen aku try la..huuu

This classic dessert is easily made ahead. Bake the shells up to a month in advance, then freeze in an airtight container. Several hours before serving, cut top third off puffs using a serrated knife. Fill the frozen shells with the custard filling and refrigerate. In the refrigerator, the shells will thaw but remain crisp.

Yield: 10 servings (serving size: 1 cream puff)

Ingredients

• FILLING:
• 1 1/2 cups 2% low fat milk, divided
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 large eggs
• 1 teaspoon chilled butter, cut into small pieces
• 2 teaspoons vanilla extract
• 1 cup frozen fat-free whipped topping, thawed
• 
  SHELLS:
• 1 cup water
• 3 tablespoons butter
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs
• 2 large egg whites
• 1 teaspoon powdered sugar

Preparation

To prepare filling, heat 1 1/4 cups milk in a medium, heavy saucepan to 180° or until tiny bubbles form around the edge (do not boil). Combine remaining 1/4 cup milk, 1/4 cup granulated sugar, cornstarch, 1/8 teaspoon salt, and 2 eggs in a medium bowl, stirring well with a whisk. Gradually add the hot milk to the sugar mixture, stirring constantly. Place milk mixture in pan. Add 1 teaspoon butter; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes, stirring constantly. Strain mixture through a sieve into a bowl; stir in vanilla. Place plastic wrap directly on surface of custard; refrigerate 2 hours or until chilled. Fold in whipped topping. Cover and chill.

Preheat oven to 425°.

To prepare shells, cover a large, heavy baking sheet with parchment paper. Combine water, 3 tablespoons butter, 2 teaspoons granulated sugar, and 1/4 teaspoon salt in a large, heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon. Bring to a boil; remove from heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to water mixture, stirring well until smooth and mixture pulls away from sides of pan. Return pan to heat; cook 30 seconds, stirring constantly. Remove pan from heat. Add 2 eggs and egg whites, 1 at a time, beating with a mixer at medium speed just until combined. Beat 1 minute at medium speed.

Drop the dough into 10 mounds (about 1/4 cup each), 2 inches apart, onto prepared baking sheet. Bake at 425° for 20 minutes; reduce oven temperature to 350° (do not open oven door). Bake an additional 20 minutes. Turn oven off, and partially open oven door. Pierce the top of each puff with a knife; cool puffs in oven 20 minutes. Remove from oven; cool completely on a wire rack.

Cut top third off puffs; fill each puff with about 1 tablespoon filling. Replace tops, and sprinkle with powdered sugar.

Note: A small rubber spatula is the best tool for releasing the sticky cream puff dough onto the baking sheet.

Nutritional Information

Calories:

177 (33% from fat)

Fat:

6.6g (sat 3.4g,mono 2.1g,poly 0.5g)

Protein:

5.8g

Carbohydrate:

22.4g

Fiber:

0.4g

Cholesterol:

98mg

Iron:

0.9mg

Sodium:

185mg

Calcium:

58mg

Cooking Light, DECEMBER 2003