CREAM PUFF

PASTRY:

6 tsp butter
1 cup water
1 cup APF
Pinch of salt
4 eggs
Cream filling caramel
PROCEDURE:
1. Boil butter and water in a saucepan. When boiling vigorously, add flour and salt. Lower heat and
mix continuously until uniforms into a ball.
2. Remove from fire, then beat the egg one after another, beating well after each addition.
3. Put mixture in a pastry tube, then press to make into a small balls about 1 1/3 inches in
diameter on a greased cookie sheet.
4. Bake at 400 F for 30 minutes until golden brown. Remove from oven and cool.
5. Cut the top part open and fill with cream filling.
6. Top with caramel syrup.

Cream filling:
1 cup sugar
1/3 cup flour
2 ¼ cups evaporated milk
6 egg yolks
4 tbsp butter
1 tsp vanilla
PROCEDURE:
1. Mix sugar and flour thoroughly. Add milk. Stir over the heat until mixture thickens, then remove
from heat.
2. Add the blended egg yolks little by little, stir constantly to blend well.
3. Put back on fire and cook until mixture thickens, stirring constantly to avoid scorching.

Caramel:
1 ½ cups sugar
½ cup water
1/4 tsp cream of tartar
PROCEDURE:
1. Melt 1 tbsp sugar. When melted, add the remaining sugar, water and cream of tartar.
2. Allow to melt without stirring over low heat.
3. Cook until syrup forms into a ball, the syrup is cooked.
 BLUEBERRY CHEESECAKE
CRUST:
2 cups APF
1 tsp salt
½ cup butter
1 egg yolk
¼ cup water

CHEESE Filling:
2 tbsp unflavored gelatin
¼ cup water
2/3 cup sugar
2 egg yolks
250g all-purpose cream
1 cup fresh milk

Toppings:
2 cups blueberry filling
250g cream
1 tbsp confectioner’s sugar

PROCEDURE:
1. Preheat oven to 350 ᵒF.
2. Prepare a 9-inch spring form pan. Set aside.
3. Prepare crust. Sift flour and salt, cut in butter, then add egg yolks and water. Mix and form into a
ball. Roll out to even thickness. Fit into the pan and bake for 10-15 minutes.
4. Prepare cheese filling. Soften gelatin using heat to dissolve. Combine the following in a blender:
egg yolk, sugar, cream, gelatin and milk. Pour in crust.
5. Chill for 1 hour or until set.
6. Top with blueberries. Decorate with whipped cream, beaten with confectioner’s sugar until stiff.

SPONGE CAKE
INGREDIENTS:
1 cup cake flour
3 tbsp liquid (milk or juice)
6 eggs
1 cup sugar
½ tsp salt
1 tsp baking powder
¾ tsp cream of tartar
1 tsp vanilla

PROCEDURE:
1. Preheat oven to 350 ᵒF.
2. Separate egg whites from the yolk.
3. Beat egg whites with cream of tartar until foamy.
4. Gradually add ¼ cup sugar to the whites to soft peak stage.
5. Fold in dry ingredients (sifted flour, salt, and baking powder) into the whites.
6. Beat egg yolks and liquid in a separate bowl.
7. Add the remaining sugar in the yolk mixture.
8. Fold the yolk mixture with the white mixture.
9. Bake for 12-15 minutes.

PETIT FOUR
INGREDIENTS:
1 recipe sponge cake
2 recipe butter cream