PRODUCTS USED:
Ferna Red Liquid Food Color
Ferna Violet Liquid Food Color
Ferna Iodized Salt
Frosty Boy Whip Cream Powder
Ferna Vanilla Liquid
Primera Strawberry Flavocol
Primera Ube Flavocol
DESCRIPTION:
Enjoy fluffy and creamy cream puffs in different colors and flavors using this recipe with Ferna high-quality ingredients.
Preparation Time: 15 minutes
Mixing Time: 20 minutes
Baking Time: 40 minutes
Assembly Time: 15 minutes
Yield: 45 pieces
INGREDIENTS:
For the crust:
½ cup + 1 tbsp or 120 grams Unsalted Butter
½ cup or 100 grams White Sugar
1 cup or 125 grams All Purpose Flour
½ tsp or 2 grams Ferna Red Liquid Food Color
½ tsp or 2 grams Ferna Violet Liquid Food Color
For the dough:
1 cup or 240 grams Water
1/3 cup + 1 tbsp + 2 tsp or 100 grams Butter
½ cup + 1 tbsp or 140 grams All Purpose Flour
½ tsp or 3 grams Ferna Iodized Salt
4 pieces Fresh Eggs
For the pastry cream:
4 pieces Egg yolks
½ cup or 100 grams White Sugar
4 tbsp or 44 grams Cornstarch
2 cups or 480 grams Fresh Milk
For the filling:
¾ cup or 200 grams Frosty Boy Whip Cream Powder
¾ cups + 1 tbsp + 1 tsp or 200 grams Water, cold
1 tsp or 5 grams Ferna Vanilla Liquid
1 1/2 tsp or 8 grams Primera Strawberry Flavocol
2 tsp or 10 grams Primera Ube Flavocol
PROCEDURE:
For the crust:
1. Mix butter, sugar, and all purpose flour together in a large bowl using a spatula until well combined.
2. Divide the dough into three portions. In each portion, add different food colors, giving you an uncolored dough, red-colored dough and a violet-colored dough.
3. Place each dough between two sheets of parchment paper.
4. Press or roll dough to 1/8-inch thickness.
5. Cut 1.5 inches of round dough using a cookie cutter. Freeze crust until ready to use.
For the dough:
1. Pre-heat oven to 400°F or 204oC for at least 20 minutes.
2. In a saucepan, heat water and butter and bring to a rolling boil.
3. Add all purpose flour and salt into the mixture and stir. Then, reduce heat to low.
4. Stir vigorously over low heat for about 1 minute or until mixture forms into a ball. Then, remove from heat.
5. Using an electric mixer, beat at medium speed for 1 minute to cool mixture slightly.
6. Then, add the eggs one at a time. Continue beating until the dough becomes smooth.
7. Transfer the dough to a piping bag fitted with a ½ inch round tip. Pipe the dough into puffs, each with 1 ½ inch diameter and ½ inch tall rounds.
8. Top each cream puff with the cut-out round crust, making sure it’s positioned parallel to the floor of the baking sheet, then press down slightly to ensure it adheres to the highest point of the piped dough.
9. Bake for 18 minutes. Without opening oven, reduce temperature to 325˚F or 163oC then bake for an additional 20 minutes or until golden brown on top.
Note: Keep the piped cream puffs 1 inch apart and avoid making peaks, but if you do get peaks, wet finger tips lightly with water and smooth them out.
10. Transfer cream puffs onto a wire rack and let it cool completely.
For the pastry cream:
1. Pour milk in a saucepan then bring to a boil over medium heat.
2. Whisk egg yolks, sugar and cornstarch together in a separate bowl until smooth.
3. Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.
4. Return egg mixture into the saucepan. Then, slowly bring to a boil while stirring constantly to prevent curdling and scorching.
5. Set aside to cool down.
For the filling:
1. To make the whipped cream frosting, put whipped cream powder and cold water in a mixing bowl. Whip the mixture at high speed until soft peaks form.
2. Fold whipped cream into the pastry cream at 1:1 ratio.
3. Divide the filling into three portions.
4. Add vanilla liquid in one portion, mix until combined.
5. Add strawberry flavocol to another, mix until combined.
6. Add ube flavocol to the remaining portion, mix until combined.
For the assembly:
1. Transfer each filling to a pastry bag fitted with a 1/8-inch plain round tip.
2. Insert the tip into the opening of each pastry at the bottom part, and pipe to fill with cream.
3. Serve immediately.
