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Cream Puffs


2 people


20 minutes


Cream puffs. Fluffy choux pastry filled with creamy custard, so good. You've got to make these cream puffs.


Ingredients for Puffs – Butter – Eggs – Flour Ingredients for Cream Puff Filling – Milk – Eggs – Caster sugar – Vanilla extract – Corn starch – Unsalted butter

Step 1

 Put butter and and water into a saucepan on low heat. Turn off the heat once butter has melted.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

 Bake in a preheated oven at 425°F (218°C) for about 10 minute, or until they turn golden brown. Remove from oven and serve warm.

Step 7

Crème Pâtissière (Filling) Add yolks, 1/4 cup milk, sugar, vanilla extract, salt, corn starch in a bowl.

Step 8

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.

Step 9

Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.

Step 10

Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.

Step 11

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.

Thick Brush Stroke



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