cream puff – by Weiwei Karen

Original recipe from Carol Hu.
Translated using my own version.


  • Water 85cc
  • Salt 1/8tsp
  • Unsalted butter 45g
  • Cake flour 55g
  • Egg 2pcs
  1. Place butter, salt and water in a saucepan over medium heat.
  2.  When butter is melted and it starts to boil, turn to low heat
  3. Add cake flour all at once and stir vigorously until mixture forms a ball
  4. Cool mixture until it is still warm to the touch
  5. Add eggs into the mixture one at a time and stir until the eggs are incorporated and the mixture is thick.
  6. Spoon into a piping bag and pipe directly onto paper-lined tray.
  7. Use wet fingers to press down on the tips.
  8. Bake using below timing and temperature
  9. Baking temp (for fan-forced oven)
  10. 180deg-170deg-160deg-0deg
  11. 10min-10min-15min-10min
  12. Cool completely on wire rack

Filling: it is up to your liking, for me fresh cream is easier. 😋

By |2017-12-01T09:56:29+08:00July 18th, 2015|Puff|0 Comments

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