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INSTRUCTIONAL RECIPES – HTC167

Cream Puff

metric ingredients

3 Eggs
100 g Margarine
125 g Flour
1/4 L Water
a Pinch Salt
a Pinch Sugar

FOR FILLING
200 g Nondairy whip cream

Illustration of cooking photos

Method of cooking

1. Bring to boil the mixture of water and margarine

PROPERTIES OF | FACULTY OF HOTEL AND TOURISM MANAGEMENT. SURA HUJUNG.23000 DUNGUN TERENGGANU
TEL: +609.848.1700.01.07 FAX: +609.8481703
 P a g e | 2 of 2
INSTRUCTIONAL RECIPES – HTC167

2. A soon as the mixture is at a boiling stage, add in immediately all the flour into the
saucepan and stir vigorously until the mixture is combined thoroughly.
3. Remove the paste and allow it to cook to below 60C
4. Using the mixer or by hand, beat the mixture and add in egg one at a time beating well
after each addition.
5. The finished dough should be smooth and pliable enough to pipe through a piping bag.
6. Pipe the dough to desire shape.
7. Bake immediately in a preheated oven temperature for 15 to 20 minutes.
8. Allow the dough to bake until completely dry.

PROPERTIES OF | FACULTY OF HOTEL AND TOURISM MANAGEMENT. SURA HUJUNG.23000 DUNGUN TERENGGANU
TEL: +609.848.1700.01.07 FAX: +609.8481703