Tuesday, 27 August 2013

Cream Puffs With Curried Minced Pork Fillings 咖喱肉碎泡芙

Cream Puffs With Curried Minced Pork Fillings 咖喱肉碎泡芙




Recipe source :  Adapted from Ellice Handy

I always admire photos of cream puffs and used to drool over them. I have not attempted to make any as I thought making cream puffs was very difficult. Do you know what finally spurred me to make this batch of cream puffs? 

Well, I was in the office the other day, when a colleague offered me a cream puff. All the ladies tried the cream puffs offered and they were good! Mind you, the one who offered the cream puffs was a guy and he boasted that he made them all by himself the night before. We all knew this guy can't cook but then he managed to make cream puffs. He claimed it's his specialty! As we savoured his cream puffs, he taught us how to make them but then he declined to give us the recipe which he claimed was his wife's.      
                                                                                                                                                              
I looked up my old recipe books and came across recipes by Ellice Handy. Both the cream puffs and curried minced pork were in her cookbooks but they were featured separately. Ellice Handy mentioned that one can fill up the cream puffs with either sweet or savoury fillings.  I mixed and  matched her recipes and came up with this version. 

I remember Jasline is hosting a Choux Party this month. Great timing!
 

Ingredients

(  make 30 cream puffs )

1 cup water
1/2 cup butter ( 125g )
1 cup sifted plain flour
4 eggs
1/4 tsp salt
1 tsp baking powder


Method

 
1.  In a saucepan, heat water to boiling, then add salt and butter.
2.  When butter is melted, add the flour, all at once. Stir well with a wooden spoon till the mixture forms a  ball and leaves the sides of the pan.
3.  Remove pan from heat and cool mixture slightly.
4.  Beat in eggs, one at a time, breaking the mixture after each addition and beating hard till the mixture is smooth.
5.  Add baking power and continue beating.
6.  Use two teaspoons, form teaspoonful of mixture and place them on slightly greased baking trays, space a little apart.
7.  Bake at 200 degree C until well risen and golden brown.


Ingredients for Curried Minced pork


300g minced pork
2 tbsp Quaker oats
2 tbsp curry powder
3 tbsp water
2 tbsp chopped shallots
2 tbsp cooking oil
1 tbsp flour
1 tsp soy sauce
1/3 tsp salt


Method

 
1.  Heat wok and saute chopped shallots until fragrant.
2.  Add minced pork and stir-fry to break the lump.
3.  Add curry powder, Quaker oats and water.
4.  Stir-fry until almost cooked and add flour to thicken.
5.  Dish up and cool before stuffing into the cream puffs.





I am submitting this post to Aspiring Bakers #34 : Choux Party!



                                                                                                                 
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

5 comments:

  1. Hi Doris,
    Wow, your cream puffs looks so good with the curried pork filling! A perfect match of Western and Oriental! Wish I could have a few for my snack! Yummilicious!
    Thank you for linking!

    ReplyDelete
  2. Hi Doris, your puffs look very good! Now you can make them more often! Thank you for participating in the Choux Party! :)

    ReplyDelete
  3. Hi Joyce and Jasline,
    The cream puffs are very good!. I'm more confident now

    ReplyDelete
  4. Hi Doris,
    Your curry choux puff looks great!
    Love the east meet west version.. :D
    How I wish I can try one of yours!
    mui

    ReplyDelete
    Replies
    1. Thanks Mui Mui, am glad you like it.

      Delete

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