Here is my Cream Puffs with Custard Filling recipe, which I have followed for the last 21 years. Even when my eldest daughter (who is simply hopeless with cooking when even frying an egg could be disastrous! ) tried this recipe in her first solo baking feat, she found the directions easy to follow and the whole family loved the delicious cream puffs that she made. They are best eaten if they have been refrigerated and cold ……but most of the cream puffs were eagerly eaten by us before they even made it to the fridge! If my daughter can do this successfully, anybody can! :D
CREAM PUFFS WITH CUSTARD FILLING
250 ml (1 cup) water
150 gm (1/2 cup) butter or margarine
125 gm (1 cup) all purpose flour
4 large eggs
1/2 tsp salt (reduce or omit if using salted butter or margarine)
1) Heat water, salt and butter to a rolling boil; reduce heat. Tip in the flour and stir vigorously over low heat until mixture forms into a ball, about 1 minute.
2) Remove from heat. Add in the eggs, one at a time, while beating until dough mixture is smooth.
3) Heat oven to 200 degrees Celcius or 400 degrees Fahrenheit.
4) Use rounded teaspoonfuls (to tablespoonfuls, depending on the size you like) or a piping bag to make mounds of dough set about 2 inches apart on an ungreased cookie sheet.
5) Bake puffs until they are puffed and golden brown, 20 to 30 minutes. Cool.
6) Slit each puff halfway and put in the custard filling (recipe below).
Custard Filling :-
3 large egg yolks
200 gm sugar (slightly less than 1 cup)( - or adjust the amount to your preference )
750 cc or ml milk (3 cups)
20 gm flour (1 1/2 tbsps)
20 gm cornstarch (1 1/2 tbsps) (or flour + cornstarch = 1/6 cup)
1/2 tsp vanilla
1) Beat yolk and sugar until white. Pour in milk bit by bit while mixing until sugar is melted.
2) Put in flour, cornstarch, vanilla and mix until smooth.
3) Cook over medium heat, stirring constantly until mixture boils and is thick.
4) Cool before putting into puffs.
There may seem to be many steps to follow here but really, this recipe is very easy and the yummy taste is well worth the effort! Hope you like the taste!
*** Note – Please read Comment # 26 below to get some tips for Cream Puffs
Added on 12 February, 2010 -
Wow, blog visitor “apple blossom” tried out tip # 26 and used bread or high protein flout for the choux pastry and her cream puffs turned out fantastic. I am posting her photos below….all credit goes to her for sharing her photos and for her wonderful feedback of the bread flour with us.
apple blossom said :-
thanks so much for your recipe^_^…tips at comment #26 was a great help….i used strong plain flour instead of all purpose flour and the pastry turned out to be brilliant!!!!….the color of the custard (filling) was not as yellowish as i thought it would be, so i added a dash of yellow food coloring into the mixture……overall, this recipe is beautiful!!!…..i dare to say the cream puffs i made yesterday were equally good as those sold in “continental bread & confectionery” (swatow lane) in penang