INTRODUCTION

This will be a short post on cookies dough puff. The post had been with me for more than two months. While I am cleaning my computer‘s images library, I noted that it was stuck in my images list and I have decided to issue the post today.

I have to be frank that this is supposing to be a gluten free puff, somehow, I can’t locate the hand written recipe that I was using, therefore, I have decided to share with all the common puff pastry recipe but with cookie dough and calamansi cream cheese fillings.

The gluten puff pastry is my own creation using tapioca flour and rice flour. I promised that should I locate the recipe, I will update the post for gluten free puff pastry that hope that will benefit those readers on gluten free diets.

Frankly speaking, I love this dough especially the cookie crusting. The tanginess of the cream cheese fillings definitely goes well with the sweet cookie topping and puff pastry.

This is the same puff pastry that I have used for Éclairs and durian puff. If you are interested to read, you can refer to : Durians Are In Season, Let’s Make Good Use Of It!..–Durian Cream Puff (榴莲泡芙）

and My Chocolate Éclairs Are Ugly But Possess Awesome Internal Beauty.. Chocolate Éclairs

WHAT IS REQUIRED

Choux Pastry

• 2 eggs (lightly beaten)
• 65 grams of unsalted butter
• 65 grams of plain flour
• 125 grams of water

(please disregard one of the flour bowl above- only one type of flour required)

Cookies dough

• 100 grams of plain flour
• 75 grams of melted unsalted butter
• 3 tablespoons of icing sugar

Calamansi Cream Cheese Frosting

• 100 grams of cream cheese frosting
• 50 grams of condensed milk (you can add gradually to taste)
• 2 tablespoons of calamansi or lime juice

STEPS OF PREPARATION

• Put the plain flour, melted butter and icing sugar in a mixing bowl, use a spoon to stir until well combined.

• Pre-heat the oven to 200 degree Celsius.

• In a sauce pan, place water and butter. Bring to boil. Take away the sauce pan and sift in flour. Stir until well mix. Put it back to the stove and continue stirring until the dough leaves the side of the pan and forms a ball.

• Transfer to the whisking bowl of a stand mixer. Beat the dough for about 30 seconds to release the heat. Add in one egg at a time and continue to whisk until the egg are well mixed. Repeat the same for the other egg.  Do not add the eggs too quickly, otherwise, your dough will be very runny. If it is too runny, beat for several minutes or until thickened again. The end result of the dough should be glossy but not runny。

• Transfer the dough to a large piping bag fitted with 1.5 cm plain nozzle. Pipe the dough in a 1.5 cm diameter balls leaving rooms for expansions.

• Put the cookies dough on a piece of baking paper, put another piece of baking paper on top of the dough, roll until it is a thin piece with about 2-3 mm thickness. Use some cutter (with about 2 cm diameter) to cut the cookie dough into a circle. Place the round dough on top of the choux pastry and bake in the pre-heated oven of 200 degrees for about 15-20 minutes. Leave the puff pastry in the oven will the door ajar for 5 minutes (off the heat) before transferring out for cooling in a wire rack. Cool completely before piping of calamansi cream cheese fillings.

Preparing and piping the calamansi cream cheese fillings

• Put the lime juice, softened cream cheese and condensed milk in a whisking bowl. Use a hand whisk to whisk until well combined. In this stage, you can add the condensed milk gradually until your desired sweetness. However, the tanginess of the lime or calamansi juice do negate the sweetness of the condensed milk.

• Pipe the cream cheese filling to the cooled cookie dough puff by slicing the puff into half and by using a nozzle of your choice. Best served cold as a dessert after the main meal.

CONCLUSION

This is a cream puff that I liked especially the cookie dough. I will update the recipe when I found my hand written gluten free  recipe. I deeply apologize for that.

Hope you like the post today. Cheers and have a nice day.

(updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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