I first fell in love with cream puffs when I was in primary school. In my class, there was this boy whose father owned a popular bakery shop and their specialty was cream puffs. Every year, the bakery would sponsor their cream puffs to the students at the school; we would bring back a box filled with the sweet, puffy, custardy cream puffs. I just loved them and couldn’t get enough, and secretly wished that one day I would own a bakery with endless supply of cream puffs! Check out this cream puffs recipe from my contributor Ho Siew Loon.
The craze over Japanese-style baking and pastries continues. Cream puff is a popular snack in Japan and it is available in all bakeries, for example: the amazingly successful Beard Papa’s cream puff franchise. Last weekend, while sorting out my recipes I found this cream puff recipe and decided to bake it. The choux puffed up so so nice and beautiful. As for the crème pâtissière filling, it is adapted from Little Teochew, one of my favorite blogs. This little puffs were so good that it was gone within an hour.
Great cream puffs are always puffy on the outside but hollow on the inside where we put in the filling. It is light in weight, too. The Japanese version is filled with crème pâtissière which has a smooth texture with milky taste.
(Click Page 2 for the Cream Puffs Recipe)