I went to a demo in Mayer, who has teacher Ms Crystal Kuek demo-ing the choux pastry in a form of fruit basket. I am not so hardworking, so I just followed her recipe but just spooned the mixture onto the baking sheet instead of piping it.
It has been so long since I last did choux pastry, I cannot really remember how the batter should be like, and I am not paying much attention to the texture during the demo, but I am sure the batter should be a little semi liquid (sigh, not sure how to describe it). However, after adding the eggs and beating all into the mix, I got quite a firm ball of batter. I remember my friend describing one stage of the batter like chewing gum .. but mine is not. Anyway, I just spoon it into "puff" and bake them. However, Ms Kuek told us to sprinkle water around onto the tray before sending into the oven. This is to increase the moisture while baking. The end result looks similar to what I have done before.
I manually whipped a 100gm of non diary cream and mixed with mango puree to make the mango cream filling (according to the recipe) and it is a hit with the kids. They keep asking for the cream and a few days later, I made swiss roll with mango cream.
Here are my puffs. This recipe is different from what I used to follow. This one has no milk. Wonder what is the difference. Milk and no milk.....
Quite happy with them and guess will try to make them more often since the baked puffs can be freezed.
There, the mango cream filled puffs.