Friday, March 18, 2011

Custard Cream Puff 吉士奶油泡芙

 Today in the baking mood to make some cream puff from grandmother's recipe.

This recipe was dug out from my scrapped yellowish scrape book. This recipe is originated from my sis in law's mother. The recipe was scribbled on the hard cover book, it took quite a while to copy the recipe in proper manner and some texts are missing or not in order. But it really worth the effort.

This recipe is divided in 2 parts 1st is to make the custard cream which can be other favor you prefer like sweet corn, chocolate, pumpkin and even durian...... the list goes on and on
. This can made in advance and kept in the fridge.
2nd is the making the puff or in French
choux pastry

My easy to follow and with the guide of step by step photos. Give this cream puff a try! Hope you love it. Enjoy

A cup of Ipoh White Coffee with some hot from over cream puff. Hmmm..........

The custard cream recipe
60gm custard powder

30 gm corn flour

180gm castor sugar ( I only used 150gm)

400ml milk ( I used HL milk or u the packets milk )
300ml water
2 egg yolks

1tbsp butter

1tsp vanilla essence

  1. Mix, blend and sieve corn flour and custard powder, set aside.
  2. Whisk egg yolks and sugar in a mixing bowl for 3-4 minutes, then stir in flour mixture.
  3. Bring milk and water to a near boiling point.
  4. Pour the hot milk into egg and custard mixture, whisking well.
  5. Return mixture to cook over medium heat, stirring constantly till mixture takes on a thick and creamy consistency.
  6. Remove from heat and stir in the butter and vanilla essence.
  7. Allow to cool, then cover and refrigerate before use.
To prevent custard cream from forming a film cover with plastic touching the custard. The cream can stored up to 3 days in the fridge.

Beating the egg yolk and sugar till creamy

The flour mixture

Stir in the flour mixture into the egg and sugar mixture 

Bring water and milk to boil

Pour in the hot milk into egg yolk and custard mixture, Whisk and blend well.

Cover the cream with a plastic to prevent from forming a film. Cool and store the custard cream in the fridge

Making the Puff or choux pastry
250ml water

90gm butter (salted)

150gm flour

10gm sugar ( I omitted this)

4 large eggs

  1. Preheat oven at 170 degree C
  2. Put butter and water in a saucepan and bring to a slow boil.
  3. Add in flour and salt and cook over the medium heat and stir quickly until dough binds together until a ball is formed and the dough comes away from the sides of the pan.
  4. Turn of fire leave dough to cool slightly about 5 minutes.
  5. Once cool, beat in eggs one at a time until the dough becomes well combined soft batter.
  6. Place the dough into piping bag and pipe dough into the size of a golf ball with about 2 " apart on a greased baking sheet.
  7. Bake for about 20 minutes or till golden brown.
  8. Once the puff is done, Slit puffs with a pair of scissors release steam.
  9. Fill the empty shells with custard cream or any desired cream.
  1. Use the hock beater to beat the pastry.
  2. For this portion of pastry, I have about 30 cream puff.
  3. You can use a tablespoon to scoop the batter onto the baking tray.

Bring water, milk, butter and salt to a boil

Add in the flour and mix into a dough stir to blend till the choux pastry leaves the  sides of the pan.  Set aside to cool.

 Add the egg one at  a time

 Beat in egg one at a time

The piped out batter is ready to go into the oven 

You may find my another attempt for cream puff with sweet corn custard cream as fillings!


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