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| a mini durian cream puff (profiterole?) |
Earlier this week I blogged about the pâte à choux I made last week. I said I was going to try theKitchn's basic ratio with all water and a difference batch with 1/2 water + 1/2 milk. And I did. The difference? It's mostly in the taste.
The batch with all water was very plain.. I would suggest putting a few drops of vanilla essence to add a little.. Taste? Also, the puffs take longer to brown.
The batch with 1/2 water + 1/2 milk has a dairy taste to it. Which is good if you like milk. As milk helps in browning, the puffs turned brown a lot faster. So I suggest checking the oven for a bit before the recipe's given timing if you use an all water recipe.
There wasn't any significant difference in the crispness. Especially after cooling, the 2 batches were equally crisp/soft. The humid Singapore weather might be a cause for the softness.. But I'm not 100% sure. It could be because I tend to skip the suggested step of letting them cool in the oven.. Haha. Or because I tend to let them cool for a few minutes before poking a hole in them.
Regardless, I asked Jer for his thoughts and we both agree well enough with the milky taste. And because I happened to have another wonderful idea, I will be trying another batch. This time, with reduced butter and a little more flour to liquid ratio. Till that day, please make do with these lil' puffs~ *smiles*
It totally slipped my mind while making the durian cream.. If you're piping your durian cream, remember to strain! Cause boy do those fibers get mighty annoying. I got tired of pulling durian fibers out of the tip, so I sliced 'em puffs and spooned heaps of filling in.. *grins* Oh and it'll be go to taste the durian flesh/pulp before folding them into the whipped cream. Sometimes, sugar isn't needed at all.
Another important thing I've learnt yesterday, is to not bake when my body isn't 100% well. I wasn't coughing much but I had a lot of phlegm. That's why, my dearest came by with cooling teas for me! ♥~(◕‿◕ ~)
sweet sweet smelling puffs ~
Regardless, I asked Jer for his thoughts and we both agree well enough with the milky taste. And because I happened to have another wonderful idea, I will be trying another batch. This time, with reduced butter and a little more flour to liquid ratio. Till that day, please make do with these lil' puffs~ *smiles*
It totally slipped my mind while making the durian cream.. If you're piping your durian cream, remember to strain! Cause boy do those fibers get mighty annoying. I got tired of pulling durian fibers out of the tip, so I sliced 'em puffs and spooned heaps of filling in.. *grins* Oh and it'll be go to taste the durian flesh/pulp before folding them into the whipped cream. Sometimes, sugar isn't needed at all.
Another important thing I've learnt yesterday, is to not bake when my body isn't 100% well. I wasn't coughing much but I had a lot of phlegm. That's why, my dearest came by with cooling teas for me! ♥~(◕‿◕ ~)
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| water chestnut & I-don't-quite-like-but-it's-good-for-me tea |
sweet sweet smelling puffs ~
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