Puff... puff... puffys!!!

I was scrolling through a blog I'm following "Foodagraphy. By Chelle." and found this recipe for cookie topped choux puffs ~~

http://vintagetrinkets.blogspot.com/2010/11/cookie-topped-choux-puffs.html 

I got excited because the photos looked like PUFFYs from the shop =D So I thought I'd give it a go to see if it tasted like the real thing! hehe.. now you can give it a go too!

PUFFYS

Cookie dough (plain)
25g all purpose flour
25g unsalted butter
25g castor sugar

*For chocolate dough, use 20g all purpose flour and 5g cocoa powder

1. Place the unsalted butter in a bowl and use a spoon to mash till slightly softened.
2. Add in the sugar and mix to combine.
3. Add the flour (and cocoa powder if using) and use a spatula to mix till combined.
4. Wrap with cling wrap and roll into a mini cylinder. Place in the freezer to chill for at least half an hour.

Basic choux puffs recipe
30g all purpose flour
30g cake flour
40g unsalted butter
100ml water
5g castor sugar
pinch of salt
2 eggs (100g)

1. Preheat oven to 200°C.
2, Place water, butter, sugar, salt in saucepan.Heat the mixture till the butter melts and boils (at least 95°C).
3. Remove from heat, add the flour into the saucepan. Stir the mixture quickly to mix.
4. Place the saucepan back over medium heat. Stir constantly until dough forms and comes away from the sides and a thin layer of skin forms on the base of the saucepan, remove saucepan from heat.
5. Dump the dough into a mixing bowl, and while the dough is still warm, add in the eggs one at a time. Stir quickly to incorporate. 
6. Transfer the dough to a piping bag. Line a tray with baking paper. Snip off the end of the piping bag and start piping swirls of the dough onto the tray - or just spoon it on
7. Remove the cookie dough from the freezer, slice into pieces and place on top of the piped puffs. Press down slightly and ensure that the cookie rounds are in the center of the puffs (if not you'll end up with lopsided cookie tops!).
8. Place in preheated oven and bake for 30 minutes. Cool before filling with desired fillings.

Vanilla crème patisserie
1/2 vanilla pod
250ml milk
50g castor sugar
3 egg yolks
25g all purpose flour
20g unsalted butter

1. Scrape the vanilla pod and add to the milk in a saucepan.
2, Add the pod and half the sugar into the saucepan and heat till just boiling stage. Remove vanilla pod.
3. Whisk the egg yolks in a bowl, add in remaining sugar. Add in the flour and continue to whisk to combine.
4. Add the heated milk mixture to the egg yolks gradually. Whisk in a few tablespoons of the milk mixture into the yolks bit by bit, before adding the rest of the milk, whisking constantly.
5. Strain the mixture back into the saucepan and heat over low heat. Stir constantly using a wooden spatula to prevent the mixture from burning.
6. When the mixture has thickened considerably to a sticky thick consistency, remove from heat and stir in the butter.

7. Pour into a bowl and cool. When cooled, cover with cling wrap, ensuring that the cling wrap touches the top of the cream to prevent a skin from forming. Refrigerate till ready to use.

My puffys

Chelle's puffys

REAL puffys