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Tuesday, February 18, 2014

Mini Custard-Filled Cream Puff (Choux à la crème)

Z



These puffs are definitely my absolute favorite dessert! I used to buy them a lot from the nearby bakery when I was in England. And was thrilled to see a big box of cream puffs sold in Costco when I first came to the States! The cream filling was good, but I still much preferred my good old custard in the puff.

I made these for the weekend Valentine's Soiree, it was a instant hit and didn't even made it to the dessert time! It were all chow down in no time!

I tweak my version a little based on this -- happyhomemaker88.com/2007/09/17/yummy-cream-puffs-recipe/ 


Ingredients:

Cream Puff dough:
250 ml (1 cup) Water
150 gm (1/2 cup) Butter
60 gm (1/2 cup) All purpose flour
60 gm (1/2 cup) Bread Flour
4 Large Eggs (Room temperature)
1/2 tsp Salt (Omit if salted butter being used)


For Custard Filling:
3 Egg Yolks (Large)
200 gm (1 cup - 1 tsp)Confectioner's Sugar/Sugar
750 ml (3 cups) Whole milk
10 gm (1 tbsp)All Purpose flour
10 gm (1 tbsp)  Tapioca Flour/ Corn Starch
10 gm (1 tbsp)  Custard Powder ( or substitute with 1/2 all purpose flour & 1/2 Corn Starch)
1 tsp Vanilla Extract





1. In  a large pot, bring water, salt and butter to a rolling boil. Slowly stir in flour until the mixture form a soft ball.

2. Using a large whisk or sillicon spatula, beat in the eggs one at a time, mixing well one after each, the dough will be a little sticky and it is completely normal.

3. Place a piece of parchment paper on a baking sheet. Fill the dough into a piping bag or cookie dispenser, dispense or squeeze out a swirl of dough the size of a quarter, leave an inche between each puff dough.

4. Preheat oven to 400F(200C),bake for 15-16 minutes or until golden in color.


These babies looks sooo cute!





5. While the puffs are baking, proceed to make the custard filling. First whisk together egg yolks and the confectioner's sugar in a saucepan. Slowly pour in the milk and whisk the liquid together.

6. Now add in  the powders and whisk quickly until it is all consolidated. Now place the saucepan over the stove and start cooking at low, keep stirring while it is cooking to prevent lumps and sticking to bottom. When the custard starts boiling and stirring starts getting harder. Take it off the stove, refrigerate to set.

7. When the custard cooled down, fill the custard into a piping bag, use a pointed icing nozzle tip to poke into the puff and squeeze in the custard filling. The puff is ready.


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