HOMESOY Raspberry Cream Puff

For Topping

Ingredients

Instructions

1. Mix all ingredients until uniform.
2. Roll dough to 2mm thickness, put in chiller until harden.
3. Cut dough into 3cm round shapes and keep in the freezer for later use.

For Choux Pastry

Ingredients

Instructions

1. Mix soya milk, salt and margarine and bring to boil.
2. Add in flour and cook until the mixture becomes dry but will not stick to the side of the pot.
3. Transfer mixture to a mixing bowl and beat with beater with 2nd speed setting.
4. Gradually add eggs to create a shinny, thick and smooth dough.
5. Fill the mixture into the piping bag fitted with plain nozzle.
6. Pipe the choux pastry on the tray and top with frozen round almond crust.
7. Bake at 180 degree celcius for 35 minutes.
8. Make a hole at the bottom of the choux puff and fill in vanilla or raspberry custard cream.

 

For Custard

Ingredients

Instructions

1. Mix egg yolk, sugar and custard powder in a mixing bowl. Pour 1/3 of soya milk in and mix well.
2. Boil 2/3 of the soya milk and raspberry puree in a sauce pan. Pour some of the hot mixture into the egg mixture and slowly pour back to the sauce pan.
3. Continue cooking and keep stirring the mixture to prevent it from burning.
4. Cook until the mixture bubbles, turn off fire and stir in soften butter. Mix well.
5. Strain custard, press a piece of plastic wrap onto the surface of the custard to prevent a skin from forming. Refrigerate until custard is thoroughly chilled.