Cream Puffs

I made those for my cousin's kenduri doa selamat on Sunday. Orang kena sunat la katakan. heheh. I have always wanted to give this recipe a try, but was put off with complicated instructions. But the recipes I obtained from marthastewart.com, are actually very simple, with professional looking outcomes. *angkat bakul sendiri lagiiii*

i still have the fixation with icing tips. Sebenarnya the batter can be shaped using spoon aje. Saja gatal tgn

Some changes are made with the flour. I used part all-purpose flour and part superfine/cake flour. Cake flour is used as part of the flour to prevent excessive gluten formation due to the long beating time. As a result, the puffs remain soft not chewy even when it has cooled. Thanks to Jo's Deli Bakery for the info!

I made simple custard fillings from Alice Handy's Book, kitab memasak Mak dari zaman 70an! I chose the recipe which does not used any egg since the cream puffs used a lot of it. The custards were creamy, with the right amount of sweetness, and most importantly tak muak.