CREAM PUFF

I was born and grew up in Davao City and I can never forget the most delicious cream puff I have ever tasted. As far as I can remember, we brought it from Pilar's. I became addicted to it and whenever I have the means I will buy a dozen of it and eat those, alone. It only costs six pesos then. So, when we migrated to Cebu, I really missed the cream puff.

So, when I got the chance, I tried cooking Cream Puff; the recipe which I followed from a fourth year high school textbook.

You have to try this recipe:

CREAM PUFFS

Pastry:

* 1 cup water
* 1/2 cup butter
* 1 cup all-purpose flour
* 4 eggs

Heat the water and butter to a rolling boil. When the butter is completely dissolved, add flour at once. Stir vigorously over low heat till mixture forms into a ball and works away from the side of the kettle. Remove from the heat and transfer to a mixer. Mix at low speed until the mixture cools. Beat in the eggs one at time till they are well blended. Drop from a spoon on an ungreased baking sheet into mounds 3 inches part. Bake 45 to 50 minutes at 425 degrees F till puffed, golden brown and dry. Allow to cool; split the cream puffs. Drizzle with caramelized sugar.

Filling:

* 2/3 cup sugar
* 1/3 cup all purpose flour
* 1/2 tsp salt
* 2 cups whole milk
* 2 egg yolks
* 1 tsp vanilla
* 1/4 teaspoon lemon extract

Mix the sugar, flour and salt. Blend in the milk. Cook and stir over the medium heat until the mixture boils for ten minutes. Remove from the fire. Stir half of the cream mixture into the egg yolks. Pour back into the saucepan and blend. Bring to a boil. Lower the heat and stir ten minutes more or till the mixture coats the spoon. Add vanilla and lemon extract. Cool and fill in the baked pastry shells.

Tips for baking successful Cream Puffs

Although the recipe for cream puffs is simple, the procedure must be followed carefully to ensure good results. Carelessness will lead to poor products. Here are some tips towards baking successful cream puffs.

1. Be sure that the fat and water are boiling strongly and that the fat is completely dissolved before adding the flour.
2. Stir constantly after the flour is added and until the paste is removed from the fire. Do not overcook the paste. You will know it is done when it forms into a ball and works away from the sides of the saucepan.
3. The paste has to be cooled first because placing the eggs in the very hot paste will cook the eggs prematurely and lessen its leavening action on the product.
4. Each egg must be absorbed thoroughly by the mix before the next one is added. This increases the emulsifying properties of the mix.
5. The paste will be ready for the baking sheet when it is soft to the point where it is almost ready to spread out and yet retains its shape when spooned out.
6. Before removing the puffs from the oven, tap them gently for crispness. If they sound hollow and feel crisp, they are baked.

Creamy Stir-Fried Pork with Bell Peppers

I am a frequent buyer of Yummy magazine and I happen to encounter this stir fry recipe in their April 2008 issue. I immediately cook it since the ingredients are readily available. And so here it is:

CREAMY STIR-FRIED PORK WITH BELL PEPPERS

Serves 4

Ingredients:

2 tablespoons oil
1/2 kilo pork loin, sliced into strips
100 grams baby corn, trimmed
1 red bell pepper, sliced into strips
1/3 cup condensed cream of mushroom soup, dissolved in
1/4 cup chicken stock or water
1 green bell pepper, sliced into strips
freshly cracked black pepper

1. Pour oil in a hot wok then stir-fry pork until no longer pink. Cook for about 5 minutes then add baby corn.

2. Add red and green bell peppers. Cook for a few minutes then pour in mushroom soup mixture. Season with black pepper to taste.

3. Bring to a simmer and serve hot with steamed rice.