Embedded Files
Cream Puff and Eclair
Cream Puff and Eclair
Yield: Maximum of 4 pcs cream puff (bite size) and 4 pcs Eclair of approximately 3 inches long
Photo by: Jonathan Jove Filio
Pre heat the oven at 375 F
Preparing the Choux paste (dough)
Ingredients
1/4 c water
1/8 bar unsalted butter
1/8 t iodized salt
1/4 c all purpose flour
1pc small size beaten egg
Procedure
Procedure
Once "Laid out" on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs..
When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit),
open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) .
This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them.
Photo by : Jonathan Jove Filio
Swiss Roll
Swiss Roll
Photo by: Jonathan Jove Filio
Ingredients
Ingredients
SPONGE CAKE
4t cake flour
3 pcs. Egg whites
¼ t cream or tartar ( cot)
3 t sugar
3 pcs egg yolk scramble
BUTTER FILLING
1/8 c Butter
1/8 c Lard
¼ c Powdered sugar
1 t Evap milk
½ t Vanilla
Procedure
Procedure
Lard the pan
Put wax paper and put lots of lard to the pan.
Measured dry ingredients
Incorporate egg yolks
Add the egg whites
6. Meringue
FILIO_SWISS ROLLDinner Roll
Dinner Roll
Photo by: Jonathan Jove Filio
Ingredients
Ingredients
125 GMS. OR 1 C BREAD FLOUR ( 1ST CLASS FLOUR)
25 GMS. OR 1/8 C WHITE SUGAR
20 GMS. SHORTENING OR 1/8 C BUT NOT FULL
¼ TSP. SALT
5 GMS YEAST
50 GMS OR ¼ C WATER
1/8 C BEATEN EGG (HALF FOR EGG WASH)
Procedure
Procedure
Mix the following FLOUR + sugar + yeast + lard + liquid ingredient (water + egg + salt) add gradually.
Knead for 30 min then rest
Then Bake for 20 mins at 375 F
FILIO_DINNER ROLL.mp4Page updated
Report abuse