CREAM PUFF(Pâte à Choux,bánh su kem)

After 3 times failure, i finally made the successful Cream puff. I think just because i bought the scale, the measurement is more accurate.This is the recipe measuring in grams. Actually, i prefer the gram measurement as i can adjust the quantity easier than the spoon and cup ones.I did try the American ones but couldn't make it properly.Also, the American cream's recipe is Whipped cream which is fatty fatty. I do prefer the original French cream.Yummmm....

Ingredients:
++ For the Puff++
- 250g water/milk
- 5 large eggs
- 150g sifted flour
- 100g butter
- 5g salt
- 5g sugar

++ The Patisserie (French cream)++

Preparation:
+++ For the Puffs+++
- Bring butter,water,salt and sugar to a boil in saucepan.
-Wait about 1 more min then remove from heat, add the flour to boiling mixture all at once and beat vigorously

- The mixture will look like mashed potatoes and comes off from the side of the pan easily
- Put the pan pack to the stove and continue beating until it forms a smooth ball

-Remove from heat. Let it cool down.Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended.

-Fit a tip in a pastry bag and fill with batter.
-Pipe round pastries on a baking sheet.
*Using star nozzle

* Or round nozzle depending on your choice

-bake at 370'F for about 20-35 mins or until golden.

-Cool pastries completely before filling.

++Crème Pâtissière++
- Cool cream before filling
-Once the puffs are cooled, use a knife or scissors to cut a small slit on the side of each puff. Fill with cooled pastry cream.

Variations:
*Coconut Pastry Cream: Replace milk with coconut milk/cream.
*Durian Pastry Cream: Replace sugar with durian flesh and add sugar to taste (if needed, durian alone should be sweet enough).
*Coffee Pastry Cream: Replace ½ or all of milk with coffee (depends on how strong you want the coffee taste to be.