Aug 18, 20162 min read

Custard Cream Puffs

Yields: 40 pieces

[Part A: Custard Cream]

Place milk in a saucepan and bring to a boil. Remove from heat.
Whisk yolks and sugar together in a large mixing bowl till pale and thick.
Using a balloon whisk, whisk flour in till incorporated, followed by hot milk.
Return mixture into pan and bring to a boil again over high heat whisking constantly till mixture thickens up and becomes smooth and glossy. Remove from heat.
Transfer cream into a clean bowl and cling wrap custard. Keep chilled.

[Part B: Choux Pastry]

Preheat oven 200degC.
Place water, milk, butter, sugar and salt in a saucepan. Bring to boil over medium-high heat and remove from heat immediately.
Using a wooden spoon, quickly stir in flour till incorporated and mixture becomes a ball.
Return pan to heat and cook stirring constantly till a thin layer forms on the sides and bottom of the pan.
Transfer dough into a large mixing bowl. Add in yolks, one at a time, mixing it well at each addition using the wooden spoon.
Test the batter by scooping it up using the wooden spoon. The batter should hang down forming a smooth triangular shape. If it doesn’t, it means it needs a little more yolk.
Transfer batter into a large piping bag fitted with a star tip. Pipe out 1inch circles on a parchment paper-lined baking tray, an inch spaced apart.
Smooth out the pointed peak with a moistened finger.
Bake for 15mins. Reduce oven temp to 160degC and bake for another 15mins.
Remove puffs from oven and transfer to wire rack to cool completely.
When puffs have cooled, whisk prepared custard slightly using a balloon whisk.
If custard is too thick, gradually whisk in butter, 5g at a time, till desired consistency is achieved. The more butter added in, the more creamy the custard will be.
Transfer custard into a large piping bag fitted with a round tip. Make a slit at the bottom of each puff and pipe custard in.
Place custard puffs on paper cases and dust top with icing sugar. Keep chilled.

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