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07 Oct, 2022
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Cream Puffs

Cream Puffs by Chef Pavan Kaur Grewal, H&S Chef Of The Month

H&S Chef Of The Month

Chef Pavan Kaur
Chef Pavan Kaur Grewal

Nationality: Kenyan

Interview With H&S Magazine

Who Is Pavan Kaur Grewal?

I am a very passionate pastry chef who loves experimenting new techniques and trends of cakes and desserts. I enjoy every cake that I make and do it wholeheartedly.


Type Of Cuisine?

My main focus is cakes and desserts because it allows me to explore different flavours, textures and designs.


What Inspired You To Become A Chef?

I can’t say I was inspired to be a pastry chef, but rather confused in the beginning. Today, however, all my customers and supporters inspire me to keep baking. I follow a lot of well known bakers all around the world, who also inspire me to keep going. There is just so much that you can learn and create in this industry.


What Is The Biggest Challenge You Have Faced In The Culinary Industry?

There have been many challenges in this industry, especially with the growth of the market. But my biggest challenge would have to be delivering wedding cakes when the weather is too hot.


What’s Your Biggest Achievement In The Culinary Industry?

My biggest achievement would have to be the position I am in today. I can proudly say that I have come a long way (I still have a long way to go, and a lot more to learn), and I am grateful to have set up my own business at the age of 26.


When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

I think when it comes to baking, the technique, the ingredients and your creativity all play a major role. Without the technique and ingredients you won’t have your product, and without your creativity you won’t know what you’re capable of.


Recipe Of The Week: Cream Puffs

cream puffs


• 240ml water
• 115g unsalted butter
• 2 tsp granulated sugar
• ¼ tsp salt
• 125g all-purpose flour
• 4-5 eggs
• Whipping cream
• Chocolate, melted



Preheat your oven to 190 °C. In a saucepan combine the water, sugar, salt and butter and stir over medium heat till the butter has all melted. Using a wooden spatula, stir in the flour until all ingredients are combined and cook till the dough pulls away from the sides of the pan and leaves a film on the bottom of the pan. Remove the mixture from the heat and transfer to your mixing bowl. Using a whisk attachment or an electric mixer, whisk in the eggs one at a time. The dough should not be too thick nor too runny, so whisk till the mixture is smooth and silky. Place the dough in your piping bag fitted with round nozzle tip. Pipe the dough into 2” circles, leaving enough space in between each circle. Dip your finger in a little bit of water and gently smooth out any pointed peaks. Refrigerate the puffs for about 20 mins before baking. Place the puffs in your preheated oven and bake for 30-35 minutes, or until they have turned golden brown. Remove the oven and carefully place them on a cooling rack to cool off before filling them. In a bowl, whip up your cream till you achieve stiff peaks. Pierce a hole at the bottom of the puff and fill it with cream till it rises. Drizzle some chocolate on to the top and refrigerate until you need to serve.

1) You can fill the cream puffs with custard or pastry cream.
2) Cream puffs may be stored in an airtight container at room temperature or in the refrigerator for 1 to 2 days. If they have softened, place them in a 300 °F (150 °C) oven for about 5 minutes. Allow to cool completely before filling them.

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