Choux Paste:
85 gm. water
50 gm. Butter
60 gm. Plain flour
125 gm. eggs (about 2 eggs)
Custard filling:
420 gm. fresh milk
150 gm. sugar
5 eggs - beaten lightly
30 gm. Butter
25 gm. flour
25 gm. cornflour
1/2 tsp. Vanilla esssence
1 tsp. Rum
Method for choux paste:
(1) Boil water and butter till boiling.
(2) Pour in all the flour and stir vigorously with a wooden spoon till paste is not sticky and leaving the side of the pan. Remove from heat and let it cool till lukewarm.
(3) Stir in eggs and mix till it becomes a smooth paste.
(4) Fill paste into a piping bag fitted with a star nozzle and pipe onto a baking tray. Makes about 15 nos.
(5) Bake at 180C for about 20 mins. or till puffed up and golden in colour.
(6) For filling: Boil milk with sugar till sugar dissolves.
(7) Meantime, mix cornflour and flour together and then mix in the 5 beaten eggs. Seive mixture.
(8) Remove hot milk from stove, pour gradually into the egg mixture and stir till well mixed. Return to stove again and cook over low heat till custard thickens.
(9) Stir in butter, vanilla essence and rum and set aside to cool.
(10) Cut cream puffs but not cut through, pipe some custard filling into the puff and close back the top put.
(11) Serve.
43 comments:
hi... i'm girl girl. i love all the cakes that u've post. so yummy. and i love this cream puff very much, can u share the recipe with me? thank you
yum yum yum .. !!! Love all the bakes you made, Aunty Lucy .. love this cream puff too :D
God Bless,
Kellie
Hi Lucy, do we need to turn off the heat when pouring in the flour? Do we need to turn down the heat or still at that high heat? Thanks.
Regards,
eileen
eileen,
you can remove the pan from the heat, pour in all the flour and give a quick stir then place back onto the stove and stir till well combined. It depends on your saucepan if the heat absorbed is too hot, you can actually switch it off and continue stirring. Some saucepan are cooler, so you have to lower the heat slightly and continue to stir till it's cooked and leaving the side of the pan.
rgds
thank you for the recipe sharing... :)
Thanks Aunty Lucy for the recipe. Going to make it this weekend.
Snwan
Hi auntyyochana
I tried making the puffs today but I find that after I stir in the eggs to the butter and flour solution, it was very wet. The pastry started to flow out when i put it into the piping bag. Is it supposed to be like that or did I do anything wrong?
Hope you can help me. Thanks!
Hi anonymous,
Your dough must be at least warm when you beat in the eggs so that it's not watery. Do try again.
rgds
Aunty Yochana, you simply ROCKS!!!
I've tried other recipes on puff pastry before and tho it works, but I can't pipe them well because the batter always end up very watery. =(
I tried your recipe just now and it was a breeze to pipe the pastry!!! I'm such a happy girl now!!! =D
Thanks for being so generous in sharing your recipes. =)
Hi Bernice,
congrats and I'm glad you like it.
rgds
Hi Aunty,
I was very happy to pop into your blog last 2 days and just could not resist not to check on it everyday now? Thank you very much for sharing all your receipts with us. What I do not understand why is the water and fresh milk weigh in gm and not ml? Hope you could let my know. Thanking you in advance.
Hi anonymous,
thanks for browsing ....ml and gm are the same.
rgds.
Hi aunty yochana
I made some your cream puffs just now which turned out fine except for the filing, i thought they have texture like hainanese kaya, not smooth but a bit rough.Is this supposed to be such? They tasted yummy, anyway. I have tried other cream puff recipes with custard fillings that have smoother texture and ithey tasted quite different.
Hi donna,
all choux paste has a smooth creamy texture. Perhaps you overcooked your dough which gives you the rough texture.
Different taste?? in what why?
rgds
Hi aunty yochana
The choux paste was ok ut it was the custard filling that has the hainanese kaya texture - abit rough. Unlike yours i had tried custard filling from other source that use custard powder together with cornflour so the taste was different and also smoother. Realised that i would have to make 3 portions of your chouz paste for the 1 portion of your custard filling indicated here. Is that supposed to be correct?
Dear Aunty Yochana,
I failed to make the cream puff as the paste was very watery. I shall try again. As I'm bad in piping, can I use a spoon to scoop up the smooth paste and place them onto the baking tray? Please advise, thanks.
hI CHERLY,
maybe your paste is too cold. Do not wait until it's completely cooled. it must be at least hotter than room temp. Yes you can scoop with a spoon or ice-cream scoop.
rgds
Hi!
May i know what milk u use? HL?
Must i put rum?
thanks alot
Hi Elysia,
I used full cream milk, any brand will do.
You can omit the rum.
rgds
Hi Aunty Yochana
Hope it's not too late to ask a question as I am going to try out this cream puff recipe. May I know how to store cream puff overnight? Can I just store them in an airtight container or in the fridge? Will they turn hard if stored in the fridge?
Thanks.
su
Hi su,
Keep in the container and then chill in the frige.
rgds
Thanks!
su
Dear Aunty Yo Chana,
If i put corn for the filling,would it be ok?
Hi Lina,
yES, corn in the fillings will be delicious. I've done that too.
rgds
I have try made the custard filing from your recipe and add in the corn my son say is nice and yummy.Thank you.
Thumbs up Lina...
rgds
Hello, I've just tried making the puff last night. Not sure if this is the cause, but my butter only melted (not boiling) when I add in the flour. After continue cooking for 10mins, it's doesn't form a dough, just become thicker. when lukewarm, added in the eggs, looks ok. After baking, it flattens immediately after I remove it from heat and it simply looks just like pancakes.
Need your advise here. Thanks..
Hi sunshine23,
the water has to be boiling when you add in the flour and stir and cook until it has a flapping sound.
Undercook will get a flat puff.
rgds
Hi aunty,
Today i try to bake the cream puff.. the result is no good.. the puff did not rise up at all,and is so hard when i touch... can u advice me wat when wrong???
thanks
Hi AngelineH,
Did you beat in the eggs when the batter is very hot?
rgds
Hi aunty,
i added the egg about 5 min later,the dough is still quite warm
thanks
hi aunty,
I must tell u that my puffs turned out well. All credits go to you! Thank You!
Thumbs Up Leen.
rgds
hi aunty
when u say 5 eggs - beat lightly means we just use a fork to beat lightly. no nid to whisk it right?
hi anonymous
yes, no need to whisk the eggs.
rgds
hi aunty yo
the 25g flour u mention for the custard filling is plain flour?
hi anonymous
yes it's plain flour.
rgds
Hi Lucy,
I have always thot making choux pastry was a challenge and never tried until today, using your recipe. It came out PERFECT !! And your recipe was easy and simple to follow.
THANKS !!
Pauline
Hi Aunty,
I tried these today and they were fantastic! Thanks for sharing the recipe with us!
How do I vary the ingredients if i want to make durian cream puffs? :P
Regards,
Yammy
Hi Aunty Yochana, would like to know if i can do a chocolate version of the filling by adding in cocoa powder? If so, how much? And do i need to add more sugar?
TIA!
Regards,
Nic
Hi Aunty Yochana,
Can I know what is piping tip no. you are using for puff and the cream?
Gotta try cream puff! Not so familiar with this one...
Hi aunty, I tried your recipe today, but the paste turned out to be like a cake batter. May I know how long did you take to add in the eggs? I added like 5mins later.
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