Cream Puffs

Little pillows of manna these little babies are.

I think these were the wise words of Yoda or some other pointy-eared person.

Choux pastry really isn't that difficult to make. With some elbow grease and a weighing scale to make sure the ingredients are exactly right, following the instructions should leave you with a perfect puff.

Choux can be deceptive buggers though. They come out of the oven all crisp and perfect, only to become wet and soggy as it cools. This is because the moisture from the uncooked centres spreads to the outside crust. To prevent this, puncture small puffs to release the steam. For larger puffs, slit into half and remove the uncooked centres. According to the legendary Julia Child, this is the only way to keep them puffs crisp and perfect.

For the choux pastry, makes about 20 small puffs.

• 120ml water
• 45g unsalted butter, cut into pieces
• 1 teaspoon sugar
• 45g plain flour
• 2 eggs

Preheat oven to 220C. Bring water to a boil in a saucepan with the butter and sugar, and boil slowly until melted.

Remove the saucepan from heat and immediately pour in all the flour at once. Beat the crap out of it with a wooden spoon until completely blended. Return the saucepan to the stove and continue to beat for 1 - 2 minutes until the mixture leaves the sides of the pan and spoon. The paste should form a mass and an oily film will coat the pan.

Remove the saucepan from the heat and make a well in the centre of the paste with the spoon. Immediately break an egg into the centre of the well and beat the paste until the egg is absorbed. Do the same for the other egg until you get a smooth glossy paste.

This is the part where your arm will get really tired so I suggest you use an electric mixer with a paddle attachment for the job.

Spoon the paste into a pastry bag fitted with a half-inch round tip and pipe circular mounds onto a non-stick baking sheet. For large puffs, pipe them 2 inches in diameter. This will yield puffs about 3 inches in diameter. For small puffs, pipe 1 inch mounds that will yield 1.5 inch puffs.

For large puffs, bake for 20 minutes till lightly browned, then reduce temperature to 190C and bake for a further 10 - 15 minutes more. For small puffs, bake for 20 minutes till golden brown.

Remove from oven when done, and let cool completely while you make the filling.

There are plenty of options as far as fillings go. You can go quick and easy with a scoop of your favourite ice cream, chocolate whipped cream, whipped cream and strawberries, or a creamy eggy custard. The list isn't exhaustive, so go with whatever you feel like.

Here's the recipe for the custard (also known as creme patissiere):

• 80g sugar
• 3 egg yolks
• 30g flour
• 220ml whipping cream
• 1 teaspoon vanilla extract
• 1/2 tablespoon butter

Heat whipping cream until boiling. Beat sugar and egg yolks with a wire whisk until the mixture is pale yellow. When the whisk is lifted from the mixture, a thin ribbon should stream off the whisk. Add the flour and beat until smooth.

Pour a small amount of boiling cream into the egg mixture, whisking well. Continue to add the hot cream slowly to the egg mixture in batches, whisking well in between. This will proof the egg mixture, preventing the eggs from cooking as the eggs meet the hot liquid.

Return the egg and cream mixture to the saucepan and bring to a boil on medium heat. Keep whisking as it comes to a boil, and the mixture will start to thicken. Cook for a total of 2 - 3 minutes, taking care not to let the custard at the bottom of the pan scorch. Remove from heat, and beat in butter and vanilla. Let the custard cool completely before using.

Assembling the puffs are the easiest part. Simply open up the sliced puff shells, pipe in the filling into the bottom half and replace the top half of the shell.

I'm keeping things simple today. Just a fresh whipped cream filling with fresh diced strawberries.