Cream puffs. Fluffy choux pastry filled with creamy custard, so good. You’ve got to make these cream puffs
Choux Pastry (Pâte à Choux):
1 stick unsalted butter (113.5 grmas or 4 oz. or 1/2 cup or 8 tablespoons)
Scant 1 cup water
1/4 teaspoon salt
4 small eggs or 1 cup eggs
1 cup all-purpose flour
Crème Pâtissière (Filling)
1 cup milk (236ml)
2 egg yolks
1/4 cup caster sugar (55g)
1 drop vanilla extract
2 tablespoon corn starch
1 pinch salt (only if not adding butter, or using unsalted butter)
1/2 tsp unsalted butter, for additional shine and firmness
Choux Pastry (Pâte à Choux):
Put butter and and water into a saucepan on low heat. Turn off the heat once butter has melted.
Add in the flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
Transfer the dough to a different container and leave to cool for about 10 minutes. Beat in the eggs one at a time using a electronic mixer (low speed) until the mixture is well combined and sticky.
Using a plastic bag with one of the corners cut off (cut into a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag. Squeeze and pipe the dough onto a greased baking sheet. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.
Bake in a preheated oven at 425 degree F for about 10 minute, or until they turn golden brown. Remove from oven and serve warm.
Crème Pâtissière (Filling):
- Add yolks, 1/4 cup milk, sugar, vanilla extract, salt, corn starch in a bowl.
- Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as you pour. Once incorporated, pour everything back into the saucepan.
- Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
- Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.
- To make the cream puffs, use a small nozzle and attach it to the piping bag. Insert the nozzle into the choux pastry and pipe the creme into the puff.
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.
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