Easy Yummy Cream Puffs Recipe

 

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

Pastry -

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)

Method -

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!

Bon Appetit!

choesf :D

*** 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. :D

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 :)

 

Added on 21 October, 2013 : Easy, Fluffy, Yummy Cinnamon Rolls Recipe For Beginners – Secret Ingredient ===> Potatoes!

Fluffy cinnamon rolls fresh out of the oven, drizzled with some butter cream cheese frosting

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187 Responses so far »

  1. 1

    kristine said,

    hey.. the puffs tastes delicious n dainty.. its fast n easy to make..
    even tho my dream is to bcome a cook but my parents want me to do law..
    after reading ur blog it really inspired me..hehe..
    in my free time i get to cook+bake coz ur recipes r simple+fast..
    thanks alot.. hope u continue posting.. ^o^

    Like

  2. 2

    happyhomemaker88 said,

    Hello and welcome, dear kristine :D

    Thank you for your lovely comments and feedback on the puffs – I’m very glad they turned out well for you. It is my intention to encourage young ladies, new wives, novice cooks and even gentlemen to try out some of the recipes here and not to be afraid of cooking. :wink:

    Have a relaxing weekend!

    With peace and joy to you,

    choesf :D

    Like

  3. 3

    Hie!! i just came across ur blog while looking online for a easy and good cream puff recipe. i used ur recipe and it was soo easy and tasted really nice. Thanx for sharing it :)

    Like

  4. 4

    happyhomemaker88 said,

    Hi there and welcome, dear culinaryprincess :D

    I’m glad your cream puffs turn out yummy – like I have mentioned before, if my eldest daughter who doesn’t know how to cook at all can make these puffs, anyone can, too! Thank you for your feedback! :D

    Have a great day today.

    With peace and joy,

    choesf :D

    Like

  5. 5

    Emily said,

    I tried and the cream puffs were so yummy. My husband requested me to make some more this weeekend.

    Thanks.

    Like

  6. 6

    happyhomemaker88 said,

    Hi there and welcome, dear Emily :D

    Thank you so much for your wonderful feedback on the cream puffs! It is a good sign when your husband asked you to make more for him – I’m happy for you, too! Remember the saying – “The way to a man’s heart is through his stomach!” :lol:

    Happy Baking!

    With peace and joy,

    choesf :D

    Like

  7. 7

    Quinn said,

    what happen to the salt?
    when do we put that in?

    4) Use rounded teaspoonfuls (to tablespoonfuls, depending on the size you like) to make mounds about 2 inches apart on an ungreased cookie sheet.

    can further explain that step please?

    thanks.

    Quinn

    Like

  8. 8

    Quinn said,

    Hi, it’s me again.
    I’ve read some recipes from cream puff calling for the puff to be piped out before baking.
    I would like to hear your say on this and what is the consistency of the batter for the puff is like?
    like thick or like a dough?
    Thank you so much

    Quinn

    Like

  9. 9

    happyhomemaker88 said,

    Hi there, dear Quinn :D

    Oops, I omitted to mention the salt and have edited my post already – the salt should be put in together with the water and butter to bring to a boil.

    For baking cream puff shells, the pastry dough can be piped out (which makes them prettier) or just dropped like little mounds onto the baking tray using spoons. My daughter prefers using the spoon method as it is less of a hassle.

    The consistency of the pastry dough is thick and sticky, but can be piped out.

    I’ll try to take some photos to post here the next time we make some cream puffs. :wink:

    Happy Baking!

    With peace and joy,

    choesf :D

    Like

  10. 10

    Quinn said,

    Lovely!
    Thanks for the prompt reply
    Will let you know once I bake it this Saturday or Friday
    But yours look like its piped nicely
    Shall I say, I’ll put one tablespoon on the greased sheet and top it up with another teaspoon to create a ‘snail-like’ puff like yours?
    Thanks again….

    Quinn

    Like

  11. 11

    happyhomemaker88 said,

    You are very welcome, dear Quinn! :D

    Oh, I forgot to mention that sometimes, we also use a spoon to smoothen the mounds of pastry, to make it look more presentable? Anyway, by the time the pastry is baked, it would have puffed up nicely. :wink:

    Have a wonderful week ahead!

    choesf :D

    Like

  12. 12

    Quinn said,

    Hi there, I made the cream puff and it was a big hit!
    Thanks for the recipe
    I adapted your recipe and posted it in my blog. I do hope you give me the green light to do so
    And it’d be perfect if I could link you up from my blog
    Can I?
    Thanks

    Like

  13. 13

    happyhomemaker88 said,

    Hello there, dear Quinn :D

    Sure you can – I’m glad that the cream puff recipe turned out good for you as well! My daughter is going to make a batch of them this weekend. :D

    With peace and joy,

    choesf :D

    Like

  14. 14

    happyger said,

    I tried your recipe today and it was real good, and easy to make too!
    but the puff was a bit salty as the margarine i used alr had some salt, so would be a good idea to skip the salt.
    but overall, really enjoyed it- was my 1st time baking! can’t wait to share the good food with all my friends :)
    thanks so much!

    Like

  15. 15

    happyhomemaker88 said,

    Hello and welcome, dear happyger :D

    This is great news – I’m happy for you that your first attempt at baking was a success! Thank you for the tip on reducing the salt amount if salted margarine is used – I have edited the recipe to add in this note. :wink:

    Thank you for your valued feedback!

    With peace and joy,

    choesf :D

    Like

  16. 16

    Momo[ko]! said,

    Hello! I’m so happy to have found your easy and cute recipe to making yummy cream puffs!! I love baking goodies for my family, but i’ve never tried baking cream puffs-ever. I cant wait to start! :D But….i am a bit nervous…haha!! Wish me good luck! ^_^

    Like

  17. 17

    happyhomemaker88 said,

    Hi there and welcome, dear Momo[ko] :D

    Hey, my daughter has named a beautiful kitty that likes to come to our house “Momo”, too. :lol:

    I am sure you will have a fun and easy time with this recipe – I like to say this again and my daughter knows about it ===> “If my daughter who can’t cook anything at all can make these cream puffs a success, anyone can, too!” :lol:

    Let me know how yours turn out…..Good Luck, Momo[ko]! :D

    With peace and joy,

    choesf :D

    Like

  18. 18

    Moira said,

    what does gm stand for and what flour to use?

    Like

  19. 19

    happyhomemaker88 said,

    Hello there and welcome, dear Moira :D

    “gm” means “grammes”, a metric version of measurement. You can use a weight conversion tool in Google to convert the “grammes” to “ounces.”

    This recipe calls for “all purpose flour.”

    Happy Baking!

    With peace and joy,

    choesf :D

    Like

  20. 20

    mel said,

    Hi hi,

    Firstly, thank you for making the effort to post your recipes online. I’ve tried a few and they were really good. I’m a newbie and only picked up cooking a few months back. I tried the puffs today. They were puffed up and nice looking. But alas, when i took it out to cool, it went flat. why did this happen? They were already browning at the top and they had been cooking for 18 minutes so i took them out before they got burnt…… The taste is there, but they’re as flat as can be.

    Like

  21. 21

    happyhomemaker88 said,

    Hi there, dear Mel :D

    Thank you for your lovely comments – I’m really glad that you had tried and liked some of the recipes here. Bravo for doing very well as a newbie chef! :D

    The other day, my daughter made some chocolate eclairs and the pastry dough for the puffs/eclairs was more runny than usual. So, I’m thinking that when you make a second batch of cream puffs, perhaps you may like to add a tablespoon or more flour?

    Also, I read at Quinn’s blog (she left a comment here as well) that a tip to have the puffs not fall is to leave the puffs in the oven to cool down there and this will help to hold up the shape of the puffs.

    Heheh, our puffs are also not as “full” as those sold in bakeries and what we did was to put lots of custard filling into the puffs. :idea: :lol:

    Happy Cooking!

    With best wishes,

    choesf :D

    Like

  22. 22

    mel said,

    Hi hi, I tried them again today and they didn’t fall. I’m just wondering though, do you use an electric mixer to beat your dough after you’ve added in the eggs to achieve a more light texture? I mean the end pastry is light or heavy? Mine was a tad too heavy.

    mel

    Like

  23. 23

    happyhomemaker88 said,

    Hi there, dear Mel :D

    We just used a whisk to beat the puff mixture until the eggs are well incorporated. Once, we did use an electric mixer but the pastry mixture was too thick for it to work well. I can’t really describe the texture of the pastry but I’ll post a picture of it here the next time we bake some cream puffs, ok? :D

    Happy Baking!

    choesf :D

    Like

  24. 24

    ALMY said,

    Hi there..

    By the looks of these comments, this recipe looks extremely fail proof! :D I’m gonna make these with the leftover eggyolks from making little meringue cookies. Anyway, I’m curious how many puffs does this recipe yield? And for the pictures above, did you use teaspoonsful or tablespoonsful of the dough on tha baking tray?

    Thanks a bunch and keep up the great work! ;)

    Like

  25. 25

    happyhomemaker88 said,

    Hi there and welcome, dear Almy :D

    Yes, this is a very easy recipe to follow and you can perfect your recipe after you have made these yummy cream puffs a few times. Depending on the size of eggs and the all-purpose flour, the cream puffs pastry may turn out different (the pastry shell may be flatter). My friend’s chocolate chip cookie recipe tasted and looked different when she baked them in Canada and later here in Maalysia (the recipe was the same).

    Taste wise – the puffs are fanstastic, especially when they are refriegrated! :wink:

    The first time we used a tablespoon to drop the puff pastry onto an ungreased cookie sheet. Later, we piped out the dough instead as it was faster. It doesn’t really matter which method we follow because the shape smothen out when the dough puffs up.

    Depending on the size – we made around 40 cream puffs that were about 2-inches in diameter…we didn’t actually count them. :oops: :lol:

    Happy Baking!

    choesf :D

    Like

  26. 26

    happyhomemaker88 said,

    Good morning, dear friends :D

    I thought I would add some comments here to remind myself of some changes to this yummy recipe to follow the next time my daughter or myself make some cream puffs. I was watching a baking show, called “Sugar” on TV yesterday and got some pointers from it.

    1) For the choux pastry – the liquid should be half milk and half water. Water will make the skin crispy on the outside, and the milk make the inside tender.

    2) To maintain the shape or height of the pastry after cooking, bread flour or high protein flour is used in place of plain or all-purpose flour.

    I’ll test this out and post my findings here as well as some photos. My daughter Nicolle wants to make some chocolate vanilla bean custard eclairs this weekend. :wink:

    Have a lovely weekend with your loved ones!

    Happy Cooking and Baking,

    choesf :D

    Like

  27. 27

    Ivone said,

    This recipe is awesome…. love it…. its so easy and fast…. only the waiting for it to cool down part is abt long… coz i cant wait to eat it…. lol.. thanks alot…

    Like

    • 28

      happyhomemaker88 said,

      Hi there and welcome, dear Ivone :D

      Thank you for your feedback….yes, this recipe is really easy and yummy. The best part is eating the cream puffs after they have been refrigerated…wow, they taste like ice-cream! :lol:

      Happy Baking!

      choesf :D

      Like

  28. 29

    Jade said,

    Hi,

    can you please tell me the measurements of the filling in U.S measurements? Such as cups,teaspoon,tablespoon, etc. I used a converter but I’m still confused.

    Like

  29. 30

    happyhomemaker88 said,

    Hi there and welcome, dear Jade :D

    I have added the filling measurements in US version for you. Happy Baking with your cream puffs! :wink:

    Merry Christmas and a Happy New Year!

    choesf :D

    Like

  30. 31

    Jade said,

    thank you so much!

    Merry Christmas :D

    Like

  31. 32

    happyhomemaker88 said,

    You are very welcome, dear Jade! :D

    Like

  32. 33

    Jade said,

    Hi again,

    I was wondering, could I add a cup of pureed cantaloupe to give it that flavor? o_o

    Like

    • 34

      happyhomemaker88 said,

      Hi there, dear Jade. :D

      That sounds exciting for your cream puffs. We had added “durian puree” in our creams puffs before and it was delicious (well, to those that love durians). Perhaps, you can put the cantoloupe puree in half a batch of cream puffs, leaving the other half with the usual egg-custard filling and see how you like the taste. :wink:

      It’s been more than 20 years since I ate cantaloupe – I can’t find it here in Malaysia. I love to cut it into halves and just scoop out the sweet flesh with a teaspoon to eat. Yummy! :D

      Happy Baking!

      choesf :D

      Like

  33. 35

    Jade said,

    Thank you, I will try that. I also wanted to try the Japanese Crispy Durian Cream Puffs, but I don’t know where to get durian in new yorrk >_<. I’ll let you know how the cantaloupe cream puffs come out :D

    Like

  34. 36

    tania said,

    Hello..
    i tried your recipe today, and it was so easy+delicious.
    it is way easier and faster compare to other recipes =)
    i’ll be using this recipe from now on..

    the only problem i had was the pastry cream was way too sweet for me.
    i only used 1 cup, but its still too sweet for me..
    maybe next time i’ll use half a cup.

    also, can you give me tips if i want to make the chocolate cream instead?
    should i use melted chocolate or cocoa powder?

    thanks =)

    Like

    • 37

      happyhomemaker88 said,

      Hi there and welcome, dear tania :D

      I’m glad you tried out this recipe. Thank you for your feedback….this recipe is easy, yes? :wink:

      You can reduce the sugar amount if you like. I forgot what my daughter used the other day when she put chocolate cream into the cream puffs…they were absolutely delicious. I will ask her later and post here, i.e. to use cocoa powder or melted chocolate.

      Happy Baking!

      Cheers!

      choesf :D

      Like

  35. 38

    Narola said,

    OOOOOH~ thanks so much! I’ve been looking for this recipe! oh great now I’m gonna get fat from making so much! I’ve been craving them like since forever! @~@ thanks so much for sharing the recipe!!

    Like

    • 39

      happyhomemaker88 said,

      You are most welcome, dear Narola! Happy Baking and enjoy eating your cream puffs! :D

      Cheers!

      choesf :D

      Like

  36. 40

    babe said,

    I’m quite new to your blog and not good in cooking. May I know what type the flour you are using to make the custard filling ? Can i use the all purpose flour also?

    Like

    • 41

      happyhomemaker88 said,

      Hi there and welcome, dear babe :D

      Yes, you can. The flour that we used here was all purpose flour. :wink:

      Happy Cooking!

      With best wishes,

      choesf :D

      Like

  37. 42

    babe said,

    Dear choesf,

    Today i have try to bake the puff but when i bake for approx 15 min the puff over already turn to brownish. I am using the Iona oven roaster without the lower heating. Is it because these type of oven i use? (I follow your instruction heat at 200 degree celcius). The heating element in at the top.

    The puff turn out to be flat. (I had follow your tip to have the puffs not fall is to leave the puffs in the oven to cool down there and this will help to hold up the shape of the puffs. )

    The second tray i take out from the oven it turn out the puff hold up the shape.

    Please help.

    Thanks.

    Like

    • 43

      happyhomemaker88 said,

      Hi there, dear babe :D

      I’m sorry I’m not sure if having just an upper element would affect the shape of your puffs. :oops: Actually, the cream puffs that my daughter makes are usually flat. I had added the extra tip for those that want the puffs to be higher. Either way, I’m quite sure the taste is not compromised and your cream puffs should taste just as good, flat or high, yes? :wink:

      Don’t worry, after a few times of baking your cream puffs, you would get it right for sure after adjusting the technique to your oven and ingredients. Even the flour in different countries can make a difference in how the baked goods can turn out. :wink:

      I am not very good at baking :oops: and I always have this piece of advice for my children whenever they bake or cook – it doesn’t matter if it doesn’t look good as that means it is definitely home-made and not store-bought! :lol:

      Happy Cooking!

      With best wishes,

      choesf :D

      Like

  38. 44

    babe said,

    Dear choesf ,

    Thanks for your advise. My family and maid said its the taste is good same as bought outside.

    I will try again and adjust the technique.

    Thank you so much.

    Like

    • 45

      happyhomemaker88 said,

      You are most welcome, dear babe! I’m glad your family said your cream puffs tasted good! Congratulations! :D

      Do have a wonderful week!

      Cheers!

      choesf :D

      Like

  39. 46

    Sky said,

    Hi,

    Does the butter need to be softened before heating with the water?

    And for comment no.26,about the liquid mixture…do you mean instead of using 1 cup of water as stated in the recipe, i should use 1/2 cup of water and 1/2 cup of milk?

    Like

    • 47

      happyhomemaker88 said,

      Hi there and welcome, dear Sky :D

      As the butter will melt in the hot water, there is no need to have it softened.

      For comment # 26, you are correct….substitute 1/2 cup water with milk. :wink:

      Happy Baking!

      With best wishes,

      choesf :D

      Like

  40. 48

    Sky said,

    Thanks! I took a long time to bake it but the product is awesome!

    At first, I felt that 1/2tsp of vanilla was still a teeny bit strong when I tried the custard filling.. but once paired with the puff, it tasted fantastic!

    Thanks for the fast reply and hope you’ll share more of these lovely recipes! =)

    Sky

    Like

    • 49

      happyhomemaker88 said,

      You are most welcome, dear Sky! :D

      Yes, it does take quite some time and patience to prepare the cream puffs but the taste is all worth that effort! I’m glad your puffs turned out great!

      Do have a lovely weekend!

      With best wishes,

      choesf :D

      Like

  41. 50

    Shirley said,

    Hi there,

    I came across yr recipe and was wondering if your filling yellow? why is it that there isnt any custard powder needed when it’s supposed to be custard filling? will it then have the custard taste? =)

    Like

    • 51

      happyhomemaker88 said,

      Hi there and welcome, dear Shirley :D

      Yes, the filling is a little yellow due to the eggs. This recipe does not call for custard powder to be used but I guess you can add a bit of the custard powder, if you like. :wink:

      Happy Cooking!

      With best wishes,

      choesf :D

      Like

  42. 52

    Britney said,

    i just try baking it, the pastry is nice but the filling are nt thick at all it look like liquid? why is that so? so i have no choice to pour away all the filling. please reply as soon as possible thanks.

    Like

  43. 53

    Britney said,

    Hi,
    btw the way can i use plain flour instead of all purpose flour? does i have to put 700ml of milk instead of 750ml? can i use corn flour instead of cornstarch? I’m sorry if i had disturb you, for asking so many question because I’m doing this for my practical exam.

    Like

    • 54

      happyhomemaker88 said,

      Hi there and welcome, dear Britney :D

      Hey, no need to apologise there…just ask away any questions that you may have and I will try my best to help. :wink:

      Sometimes, depending on the type or brand of cornstarch and the size of eggs used – the custard may turn out a bit runny….just add a little more cornstarch-water mixture to thicken it more. I have not tried using corn flour before…you may have to test that out and see if it works. Just try it out on a bit of custard filling first. :idea:

      Yes, you can use plain flour instead of all purpose flour.

      I guess you can reduce the milk a bit to thicken the custard filling. That’s a good idea, too, it the filling is too runny for you. :D

      Happy Baking!

      With best wishes,

      choesf :D

      Like

  44. 55

    Belle said,

    Hello! May I ask what do they use for the sprinkle on top of the cream puff?

    Like

    • 56

      happyhomemaker88 said,

      Hi there and welcome, dear Belle :D

      My daughter sifted some icing or powdered sugar on top of the cream puffs to make them look more yummy. :wink:

      With best wishes,

      choesf :D

      Like

  45. 57

    Stella said,

    Hi! I haven’t baked cream puffs for a while becos I can’t seem to get the custard right though I have no problems with the puffs (recipe from a cookbook). I’ve finally tried cream puffs again with your recipe for both. The custard turned out ok but still a bit runny after stirring it for more than 30 minutes to get it thicken…should I stir longer?

    I’ve posted the photos on facebook and my friends are now salivating :o) I’ve shared the link to your recipe with them – hope you don’t mind.

    Thank you for your recipe!

    Like

    • 58

      happyhomemaker88 said,

      Hi there and welcome, dear Stella :D

      Thank you for trying out my recipe and posting my link at your Facebook. I asked my daughter (she’s the one that kept making the cream puffs these days :lol: ) about the problem with “runny custard filling”, she said to be sure to follow the measurements of the ingredients exactly. However, I suspect because the size of the eggs could differ for us in different countries, you may have a little more eggs and the cornstarch is not enough to thicken the custard. Perhaps, with your experience that you now have, you may like to add another tablespoon of cornstarch the next time you make the cream puffs. :wink:

      Also, sometimes we have a problem with the quality of corn starch used. For some reason these days, when I thicken my stews or gravy with cornstarch, sometimes the thick gravy/stew turns watery again and my family was complaining how come I never thicken the gravy. :roll:

      Happy Baking!

      With best wishes,

      choesf :D

      Like

      • 59

        Stella said,

        Oh i was also thinking after that maybe the eggs were too small or i should have added more flour/cornstarch. I’ll try it again! Thanks!!

        Like

      • 60

        happyhomemaker88 said,

        You are most welcome, dear Stella :wink:

        I’m sorry I wasn’t very clear in my earlier reply – I meant perhaps the eggs you used were larger than the ones my daughter used for the recipe. So, it may be good to use more cornstarch instead. :idea:

        Hope your cream puffs turn out fantastic the next time!

        Happy Baking from,

        choesf :D

        Like

  46. 61

    Jessica said,

    Can you provide me the durian filling recipe ?

    Like

  47. 65

    Judi said,

    Hi there~ thank-you for the recipe. I made the puffs which turned out well, but the amount of sugar in the custard doesn’t seem correct. If you translate it to cups, it is a LOT of sugar, and if you look at this other recipe, it says only 2/3 cup sugar. (Since I’m American, I’m going by cups, not grams).

    I used less sugar (1- 1/3 cup) than your recipe, and even that was WAY too sweet.

    I applaud your recipe nonetheless! but I think the custard sugar content needs to be remeasured or reconsidered.

    Like

    • 66

      happyhomemaker88 said,

      Hi there and welcome, dear Judi :D

      Thank you for pointing out the US cup measurement for the sugar amount here – you were right, that was way too much sugar! I had made a typo and it should be just 1 US cup. :oops: :oops: I had adjusted the recipe already. :wink:

      With best wishes,

      choesf :D

      Like

  48. 67

    Judi said,

    I’m sorry, I forgot to attach the link for the other vanilla custardn recipe with less sugar….see if you think it compares:

    http://www.cooks.com/rec/doc/0,1713,148162-244192,00.html

    VANILLA CUSTARD FILLING FOR CREAM
    PUFFS

    2/3 c. sugar
    1/2 tsp. salt
    2 1/2 tbsp. cornstarch
    1 tbsp. flour
    1 tsp. vanilla
    3 egg yolks, beaten
    3 c. milk

    Like

    • 68

      happyhomemaker88 said,

      Thank you for sharing this recipe for a Vanillaa Custard Filling, dear Judy. We will try this out the next time we make cream puffs. :wink:

      With best wishes,

      choesf :D

      Like

  49. 69

    Halimah said,

    I stumble upon yur cream puff recipe.I intend to try to bake it. ;-)
    Just wondering regarding abt comment 26.
    Do u mean that frm the Choux Pastry the 1 cup of water i should substitute it wih 1/2 cup water and !/2 cup milk? Milk as in fresh milk or condense milk?

    Regarding abt the cornstarch? What is cornstarch? Is it sold in any supermarket?? How does it look like? For the custrad filling I still dun get it when u say flour + cornstarch = 1/6 cup? Please explain? Thank You. ;-)

    Sorry if I ask u so many stuff? :-)

    I just can’t wait to try to bake the cream puffs because my kids love it so I wanted to try baking it myself.

    Hope to hear from you soon. ;-)

    Like

    • 70

      happyhomemaker88 said,

      Hi there and welcome, dear Halimah :D

      I apologise for the late reply, my Internet connection was out the last few days. :roll: Here are the replies to your queries :-

      1) Yes, for the Choux Pastry, the tip is to replace 1/2 cup of water with milk….it is fresh milk.

      2) Cornstarch is also called corn flour (tepung jagung) and can be found in any supermarkets or grocery stores in Malaysia. My daughter was trying to put the measurements of flour and cornstarch together in cup measurements….so, cornstarch plus flour combined should be 1/6 cup. It is a little confusing…so better, to stick to tablespoons for the flour and cornstarch separately instead.

      I’m sure your kids will love your cream puffs! :D

      Happy Baking!

      With best wishes,

      choesf :D

      Like

  50. 71

    jasmine said,

    hi,thank you so much for this recipe. (: i have try this out but my custard filling was not thick. i have boiled it for a long time. i am so puzzled because of this. can you help me? thank you.

    Like

    • 72

      happyhomemaker88 said,

      Hi there and welcome, dear Jasmine :D

      I’m sorry your custard filling turned out to be runny. It could be due to the type of corn starch (I have found some cornstarch flours are not as sticky or gooey) and the size of the eggs used (the large eggs in some country are really large compared to those in Malaysia). Perhaps, you can add a half or an extra tablespoon of cornstarch to the custard mixture the next time (before you boil it) :?:

      Hope this helps .. :oops:

      With best wishes,

      choesf :D

      Like

  51. 73

    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 :)

    Like

    • 74

      happyhomemaker88 said,

      Hi there and welcome, dear apple blosson :D

      Thank you so much for trying out the cream puffs with the bread/high protein flour and found that it worked. I haven’t tried this out yet. :oops: I shall tell my daughter what you said. :wink:

      That’s a good tip – add a few drops of yellow colouring to make the custard more yummy looking. :idea:

      Gong Xi Fa Cai!

      With best wishes,

      choesf :D

      Like

      • 75

        apple blossom said,

        hi,
        gong xi fa cai to u & your family :p….
        actually i have taken some photos of the cream puffs i made, wish i could post them here to share with u or at least email the photos, they looked really good, puffed up really well n looked extremely tempting :)

        Like

      • 76

        happyhomemaker88 said,

        Hello again, dear apple blossom :D

        Wow, now I am imagining your really puffy cream puffs…makes me want to eat cream puffs already. :lol: May I have your permission to post your photos here – all credit and references will be going to you? If okay, then I will email you and you can attach your photos in your reply for me to upload here. :wink:

        Thank you so much! :D

        With best wishes,

        choesf :D

        Like

      • 77

        apple blossom said,

        yessssssss please!!!! would love to show everyone here how puffed there were…haha. i brought them (altogether 19) to the dance class yesterday to treat my fellow dancemates, and guess what??? when i returned to the changing room half hr later, not even a single drop of custard nor some crumbs left…^-^…your recipe is simply excellent!!

        Like

      • 78

        happyhomemaker88 said,

        Wow, your cream puffs were that good until no crumbs nor drops of custard were left. Congratulations on perfecting your cream puff recipe, dear apple blossom. :D

        Heheh, you have perfected my recipe for me, I should thank you for it – thank you! :wink:

        I have emailed you for your photos – I can’t wait to see them and show them to my daughter so that I can get her to make some for me to taste asap! :lol:

        Good Night!

        With best wishes,

        choesf :D

        Like

  52. 79

    apple blossom said,

    hi choesf, i have sent the photos lastnite, pls check your mailbox when u r less bz, thanks.

    Like

    • 80

      happyhomemaker88 said,

      Yes, thank you very much for sharing your photos, dear apple blossom. I will go post them now – the cream puffs look really fantastic! :D

      With best wishes,

      choesf :D

      Like

  53. 81

    daliana said,

    haii..
    for the filling, u use castor sugar or coarse sugar?

    Like

    • 82

      happyhomemaker88 said,

      Hi there and welcome, dear daliana :D

      You can use either castor or coarse sugar as we are cooking the custard…that will melt the sugar. :idea:

      With best wishes,

      choesf :D

      Like

  54. 83

    […] $1.30 at bugis!- i’ve googled a cream puff recipe, and found one that looked rather easy at happyhomemaker88. But I’ve modified it a little by adding less sugar, so here’s my take on […]

    Like

  55. 84

    Agnes said,

    Hi there,

    Thanks for sharing your wonderful recipe. To be honest I failed on the first attempt doing the puff pastry I didn’t stir the mixture well. Hence it was grainy and I eagerly scooped it onto the baking pan causing to be a biscuit than a puff. Not wanting to give into defeat I tried that second time and succeeded. Well unfortunately it took me an hour an the half to make the custard. Is that normal????

    Like

    • 85

      happyhomemaker88 said,

      Hi there and welcome, dear Agnes :D

      I’m glad you didn’t give up on your first attempt but you tried again and was successful. Good for you! :D

      It depends on the heat of the stove you have on for the time it takes for the custard to set. Just keep stirring until the custard is set and it will be fine. :wink:

      With best wishes,

      choesf :D

      Like

  56. 86

    Agnes said,

    Pls enlighten me on where I went wrong while making the custard. Pls also advice me who to pipe in the custard. Well I am a beginer in baking and would appreciate if your could be patience with my silly questions. Once again Thanks for sharing your wonderful recpie and looking forward to hearing from you.

    Cheers
    Agnes

    Like

    • 87

      happyhomemaker88 said,

      Hi there, dear Agnes :D

      It is okay to ask any questions here, silly or not, as my daughters are also very new to cooking. :wink:

      May I know what went wrong with your custard? For the custard, fill up a food grade plastic bag with it, twist the opening of the bag tight, then cut a small hole about 1 cm in diameter at the bottom one corner of the plastic bag and squeeze out the custard into the puffs. :idea:

      With best wishes,

      choesf :D

      Like

  57. 88

    belle said,

    hello :)
    thx for sharing the recipe. i’ve been trying out to make brilliant creampuff but at the end, it turned out to be dorayaki-like-creampuff.
    my “dough” was too runny. i followed the ingredients, measurements and the method, but it didnt work out. couldnt troubleshoot the problem.
    does it has to do with egg size or something??

    Like

    • 89

      happyhomemaker88 said,

      Hi there and welcome, dear belle :D

      I’m sorry your cream puff dough turned out runny and I’m not sure why that happened. :oops: You are right – it could be due to egg size and the eggs you have there are really large. Another factor I could think of is the flour quality/type. Try using bread flour or high protein flour the next time as this was given in a tip of a cooking show I watched on TV to maintain a good, firm shape for the cooked pufs. :idea:

      Good Luck! :D

      With best wishes,

      choesf :D

      Like

  58. 90

    […] Easy Yummy Cream Puffs Recipe В« Welcome to Happyhomemaker88′s … Sep 17, 2007 … Hie!! i just came across ur blog while looking online for a easy and good cream puff recipe. i used … […]

    Like

  59. 91

    Kriste said,

    Thank you for sharing this recipe! I made them this past weekend and EVERYONE loved them! Will be saving this recipe for sure!!

    Like

    • 92

      happyhomemaker88 said,

      Hello there and welcome, dear Kriste :D

      Thank you for sharing your experience in making cream puffs following this recipe – I’m glad it was a great success for you! ** 2 thumbs up **

      With best wishes,

      choesf :D

      Like

  60. 93

    Cindy(510) said,

    Hello!
    Ok, my mother made cream puffs during the holiday and they were really.. Soggy and wet and I assume it was supposed to be like that(obviously I’ve never had them before) with that said I cam across your recipe and thought I’d try to make them on my own for my niece and daughter. Your recipe came out fantastic I was a little afraid at first because Ive never made it and I burn my pastries all the time! But, I was so happy and please I will make it every holiday since I won’t be seeing my mother in law anytime soon. Many thanks! From me and the girls!! <3

    Like

    • 94

      happyhomemaker88 said,

      Hi there and welcome, dear Cindy :D

      Thank you for your feedback in following this recipe. I’m glad your cream puffs turned out superb! **2 thumbs up**

      With best wishes,

      choesf :D

      Like

  61. 95

    Anna said,

    hi,
    The dough i made was very runny and i have no idea what i did wrong. But they where good anyway!!! Is there a trick to getting it thicker for next time???

    thanks

    Like

    • 96

      Anna said,

      and they also didn’t rise that well

      Like

      • 97

        happyhomemaker88 said,

        Hi there and welcome, dear Anna :D

        If you have used plain flour (one of my tips for a higher rise in dough/puff was to use bread flour mix with plain flour), the dough will rise very high during baking but then, when they are cooled, the dough will deflate and not stay so high and firm.

        My daughter made some cream puffs last month and at that time, the custard was very runny also. She followed the recipe as she always did but she used jumbo eggs then. So, I am guessing that somethings it could be there was too much eggs or the corn flour wasn’t as good quality to turn the egg batter into some really, thick custard.

        So save the custard as she made double batches of the puffs and we didn’t want to see them go to waste, I did this to turn the runny custard thicker :idea: :-

        1) Mix 1/ 4 cup of corn starch with1/4 cup of milk

        2) Incorporate that into the runny custard

        3) Cook that over a double boiler so that the custard doesn’t burn, i.e. put the custard into a glass or stainless steel bowl and cook that over a boiling pot of water until the custard is cooked through and thick. Adjust with more corn starch and milk mixture until desired thickness of custard.

        4) To test for desired thickness of custard, put some into a metal spoon and let cool and then taste it for the preferred consistency.

        Hope that helps…..

        With best wishes,

        choesf :D

        Like

  62. 98

    Gloria said,

    Hi! Im making this from the US. Somehow this didnt quite turn out. the dough was too liquidy. and i followed everything exactly as the recipe. once i added the eggs it turned out like there was too much liquid in my dough. where do u think i went wrong?

    Like

    • 99

      happyhomemaker88 said,

      Hi there and welcome, dear Gloria :D

      I’m sorry your cream puffs didn’t turn out well. I’m afraid I don’t know where you went wrong in the recipe. :oops:

      Here’s a good video on how to make the puff pastry ..hope that will help :idea:

      With best wishes,

      choesf :D

      Like

  63. 100

    yen said,

    Hi choesf

    Good evening to you, hope all is well with you and your family members.

    Watching this video reminded me of my first attempt of making the cream puffs using your recipe, it tasted so yummy and gone in seconds when cool! No time to even think of taking photos!

    take care
    yen

    Like

    • 101

      happyhomemaker88 said,

      Good afternoon, dear yen :D

      It’s good to see you here. Thank you, my family and I are well. Hope you and your family members are fine, too. :wink:

      Yes, my children love this cream puff recipe, too. A while back, we had cravings to eat some cream puffs at night but didn’t have the time to make some. So, we got my eldest daughter to buy some from a shopping centre….we all confirmed that our homemade ones tasted better. :lol:

      Do have a wonderful weekend with your family!

      With best wishes,

      choesf :D

      Like

  64. 102

    […] the recipe for choux pastry with custard filling, from happyhomemaker88. […]

    Like

  65. 103

    judy greene said,

    my cream puffs always go flat while cooling, what am i doing wrong?

    Like

    • 104

      happyhomemaker88 said,

      Hi there, dear Judy :D

      My cream puffs collapse, too, when cooled. There’s a tip here to make high, firm puffs – try using bread flour or high protein flour instead. :idea:

      With best wishes,

      choesf :D

      Like

  66. 105

    Adam Lam said,

    Hi ,
    I would like to ask .
    Do we need to separate the egg yolk and egg white ?

    Like

    • 106

      happyhomemaker88 said,

      Hi there and welcome, dear Adam :D

      There is no need to separate the egg yolks and whites. :idea:

      Do have a wonderful weekend!

      With best wishes,

      choesf :D

      Like

  67. 107

    Roz said,

    Can these be made a few days in advance of serving? How long can they last with the cream inside them? Today is Wednesday and I need them for Saturday night.
    I’m looking forward to making these for my guests.
    Thank you for posting this recipe.

    Roz

    Like

    • 108

      happyhomemaker88 said,

      Hi there and welcome, dear Roz :D

      If you don’t have time to prepare them on the same day as your party, you can make them one day in advance, to prevent them from being too soggy. Perhaps, you can pipe in the custard on the day you are serving them, and the puffs and custard are stored separately in the fridge in the meantime. :idea:

      With best wishes,

      choesf :D

      Like

  68. 109

    miss cooking said,

    best choux pastry tried! soft n fluffy!

    Like

  69. 111

    Bakinglover2012 said,

    This was the first time I made cream puffs and this recipe was spectacular! Such a simple recipe and they tasted delicious! I especially adored the cream filling, it was amazing. Thanks so much for this recipe, my family loved it and I will always use this recipe from now on. Thanks again!

    Like

    • 112

      Hi there, dear Bakinglover2012 :D

      Thank you for your feedback. I’m glad you like the recipe and the cream puffs turned out yummy for your family! :D

      With best wishes,

      choesf :D

      Like

  70. 113

    Love pastry said,

    May i ask that how many cream puff will be made according to your recipe?

    Like

  71. 115

    jennyu79 said,

    Hi there!
    im actually new to these baking stuff
    but i love it and, i liked your recipe :D

    but i have questions, pls answer soon! :)

    In the custard filling, what is ‘Vanilla’?
    essence? extract? ice cream? :O
    huhuhu~ sorry, such a dumb question :3
    <3

    Like

    • 116

      Hi there, dear Jennyu79 :D

      Don’t worry, just ask away here … I’m not very good at baking either. :oops: :lol:

      The vanilla that we used was the essence type. However, if you can use the extract type, it’s even better. :wink:

      With best wishes,

      choesf :D

      Like

  72. 117

    nic said,

    Hello! Can I use this custard filling for pau??

    Like

  73. 121

    fiqah smileyy said,

    hyie there…i am a gerl a small kid my age is 11+ I custard puff i really want to make it i hope i can do it …i gonna try…..

    Like

    • 122

      Hi there and welcome, dear fiqah :D

      My daughter made these cream puffs shown here and she didn’t have any cooking experience then. You can do it, too! Have fun making and eating your custard puffs! :D

      With best wishes,

      choesf :D

      Like

  74. 123

    Court said,

    hi choesf,
    i found this recipe but dont know what flour to use. Should i use self raising flour? i want it to rise lots and be very puffy. Thanks :-)

    Like

    • 124

      Hi there, dear Court :D

      The recipe here calls for all purpose flour. However, you can also use self raising flour and you omit the baking powder. :idea:

      The pastry puffs for this recipe here do rise well during baking but will collapse when cooled. To keep their highly puffed shapes, substitute half the all purpose flour with high protein or bread flour. My children like the soft version and so, I have never tried with the bread flour. :wink:

      Have fun making and eating your cream puffs!

      With best wishes,

      choesf :D

      Like

  75. 125

    Court said,

    Thanks heaps Choesf!! That helped heaps!! Cant wait to cook the cream puffs… by the sounds of all the other comments, they are amazing!! They’re for my dad as a present…. i cant wait to see his reaction!!, thanks heaps, Courtney :-)

    Like

    • 126

      You are most welcome, dear Courtney. Wow, you are such a loving daughter to make these cream puffs for your dad. I’m sure he will be delighted with your cream puffs and will enjoy eating them. :D

      With best wishes,

      choesf :D

      Like

  76. 127

    Court said,

    haha thanks choesf ! :)

    Like

  77. 129

    Court said,

    hay choesf,
    do you have to use custard in the middle or can you fill it with whipped cream? Its just that we dont reeally like custard but i dont want to wreck them? Thanks im sure it willl be fine but im just checking to make sure.

    Like

  78. 131

    deniz said,

    hi choesf! is it possible to make the filling have some lemon flavor? if yes, how would you recommend me do it? i’m just addicted to lemons lately that’s why..c: thanks so much!..

    Like

    • 132

      Hi there, dear deniz :D

      I am not sure as I have never tried lemon flavour in the custard before :oops: but perhaps you can try this :idea: ?

      For the custard, leave out the vanilla and instead, add a teaspoon of lemon zest. When the custard is cooked, add in and mix 1 to 2 tablespoons of lemon juice, to your preferred taste. You may need to add more cornstarch and sugar in the custard at the beginning as there is more liquid content, i.e. the lemon juice. Hope this works…

      With best wishes,

      choesf :D

      Like

  79. 133

    Ella said,

    i tried and failed they tasted like too much eggs and the custard didnt work tasted really bad , i did every single step what went wrong ??

    Like

    • 134

      Hi there, dear Ella :D

      I’m not sure what went wrong with the taste of your cream puffs :oops: … did you use fresh eggs? Because a lot of egg yolks are used, the cream puffs can be very “eggy”. What about the type of milk used?

      With best wishes,

      choesf :D

      Like

  80. 135

    iBaka said,

    Hi, is it possible to use self raising flour to subsitute all purpose flour for the dough?

    Like

  81. 137

    Kaorin said,

    Hello, I wanna try this recipe, because it’s pretty easy (just problem with some words ’cause English isn’t my mother language). I have question, how can I fill puffs without slicing them? I don’t really like sliced one because I always manage to get dirty and as for me it looks better when cream is inside. Could you help me?^^”

    Like

    • 138

      Hi there, dear Kaorin :D

      So far, we have only used this method to fill in our cream puffs, and therefore, I can’t advise you how to fill the puffs without slicing them. Maybe you can make a small hole at the side and put in the cream with a icing piping bag, or a plastic bag with the corner cut off slightly?

      With best wishes,

      choesf :D

      Like

      • 139

        Kaorin said,

        Thanks, though I have another problem. I just made puffs and well… they’re flat like cookies. I added a lot of flour, because it was just like water or something like that after adding eggs. I wonder what went wrong?

        Like

      • 140

        Hi there, dear Kaorin :D

        The ingredients for the puffs should not be watery….they have to be cooked on the stove first, and they will become very thick – then only will the dough be piped or spooned onto a tray for baking. :wink:

        Have a look at the youtube video below to see how she makes the puff pastry. :idea:

        With best wishes,

        choesf :D

        Like

  82. 141

    Gretchen said,

    Maybe it would help if you would tell the size of the egg you use, ie; large, medium or small. Also, perhaps you could set up your recipes with a “print recipe.” I have trouble printing the recipe without printing all the comments. I am eager to try your Cream Puff recipe. Thanks, NGR

    Like

    • 142

      Hi there, dear Gretchen :D

      Thank you for your feedback – I had added the word “large” to the egg yolks for the custard filling recipe. :wink:

      As for the “Print” function of this recipe, you can adjust the “Pages” that you want printed out, i.e. in this case, change the pages for printing to “1-5” instead of “All”, and you will have just the recipe printed out only, without the comments. :idea:

      Have fun making and eating your cream puffs!

      With best wishes,

      choesf :D

      Like

  83. 143

    heidi gray said,

    I just made these and they are awesome- Thank you so much!! I added chocolate drizzle on top for extra :)

    Like

    • 144

      Hi there, dear heidi :D

      Thank you for posting your feedback here! I’m glad your cream puffs turned out great and and yummy. That’s a great tip there on drizzling some melted chocolate over them, making them more decadent…like chocolate eclairs. I must tell my daughter to do that the next time she makes some cream puff! :wink:

      With best wishes,

      choesf :D

      Like

  84. 145

    person said,

    This recipe is HORRIBLE and wasted hours of my time. I ended up trowing out the poo that came out of the oven.

    Like

    • 146

      Hi there, dear person :D

      Thank you for your feedback. I’m sorry this recipe didn’t work for you.

      With best wishes,

      choesf

      Like

      • 147

        person said,

        Hi, sorry about the comment let before, I accidentally added the flour at th wrong time. I retried the custard and it turned out well. When I made it before, I accidentally left the custard on the stove for too long.

        Thanks!

        Like

      • 148

        Hi there, dear person :D

        It’s okay, not to worry. I’m glad you retried this recipe and it turned out well for you. Thank you for your feedback. :wink:

        With best wishes,

        choesf :D

        Like

  85. 149

    amanda said,

    I remembered as a little girl eating the cream puffs that my grandmother would make and now that I have children of my own I wanted them to experience this yummy delicious treat your rest he was so wonderful and so easy it was such a a wonderful hit that I just wanted to say thank you very much for helping me share this with my family. thank u and have fun making more :)

    Like

    • 150

      Hi there, dear Amanda :D

      Thank you for your kind comments. Yes, I, too, grew up eating this version (the soft type and with custard fillings) of cream puffs when I was young. Back then, we didn’t have too many variety of cakes and cream puffs were more common. :lol:

      Do have a wonderful weekend with your family!

      With best wishes,

      choesf :D

      Like

  86. 151

    kris said,

    hi is it okay to use canned milk instead of using fresh milk?

    Like

    • 152

      Hi there, dear kris :D

      I am not sure as we have never tried canned milk in place of fresh milk :oops: .. perhaps, you can give it a try and let me know how it turns out. :wink:

      With best wishes,

      choesf :D

      Like

  87. 153

    jschmirtz said,

    Tried this recipe today, thank you very much! :)
    i really love cream puffs (esp. Those bought in taiwan my aunt used yo bring us) i’d like to figure out how they put the filling insde the puffs since they ‘re not hollow insde afterall xD
    thnks again :-)

    Like

    • 154

      Hi there, dear jschmirtz :D

      Yes, cream puffs are really yummy and are a favourite with many. Another way to fill the puffs is to make a small hole on one side and use a icing piping nozzle to pipe in the cream or custard. :idea:

      With best wishes,

      choesf :D

      Like

  88. 155

    jane said,

    hi ahmm.. what milk is used in here?

    Like

  89. 157

    lay ean said,

    For the pastry, after I put in the eggs, I use the electric mixer to beat or spatula?

    Like

    • 158

      Hi there, dear lay ean :D

      It is easier to use the electric mixer to beat in the eggs, because the dough is quite thick. :wink:

      With best wishes,

      choesf :D

      Like

      • 159

        lay ean said,

        Made the cream puff Today, follow your recipe. The cream puff is too much! I think it is more than half as needed.

        My puff is flatten even though I let it cool down in oven. I made total 9 puff.

        Like

      • 160

        Hi there, dear lay ean :D

        When we made the cream puffs, I didn’t count but I was quite sure there were more than a dozen :lol: … but there wasn’t too much custard cream.

        Our cream puffs also got flatter and their high-rise shapes were not maintained when they were cooled because we just used plain flour. But if you mix in high protein flour or bread flour, then the puffs will have a higher shape. :wink:

        With best wishes,

        choesf :D

        Like

  90. 161

    Theresa said,

    Hi there, Choesf,

    Surprised! I’m just everywhere, aren’t I. What can I say. You have a great blog! :)

    I made the custard puffs on Thursday. It turned out great. My kids enjoyed them. My son had three for breakfast yesterday morning. :)

    I used 3/4 cups of all-purpose flour and 1/3 cup of bread flour. It stayed its form and did not flattened. My first tray is slightly flatter because I did not baked it until it is golden brown. But, my second tray turned out much better since it was baked til golden brown. (Hint for Lay Ean)

    Cheerios,

    Theresa

    Like

    • 162

      Good afternoon, dear Theresa :D

      Hahaha….I certainly welcome you popping all over my blog posts! :lol:

      I’m glad your cream puffs turned out well and your family enjoyed them…since my eldest daughter started working a few years ago, she has stopped baking for us. Me? I am not very good at baking cakes or pastries. :oops: Yes, the trick to maintaining the high-rise shape of the cream puffs is to add in some bread flour. :wink:

      With best wishes,

      choesf :D

      Like

    • 163

      Lay Ean said,

      Thanks Theresa, I will try the next round.
      Anyway, my son & husband love it so much. Thanks for the recipe

      Like

  91. 164

    skye tawhara said,

    thank u for the easy recipe .I have been looking for this easy recipe for quit a while nw so much appreciated..

    Like

  92. 166

    JadeC. said,

    Thank you for sharing us your recipe. I followed your recipe and my brother loves it. I also add some melted chocolate as topping. I’ll definitely keep your recipe. Thanks a lot! :)

    Like

    • 167

      Hi there, dear JadeC :D

      I’m glad you tried out this recipe and your brother loves the cream puffs! Yes, that’s an ingenious way of drizzling some melted chocolate to “dress up” the puffs and make them more decadent! :wink:

      Thank you for sharing your experience here.

      With best wishes,

      choesf :D

      Like

  93. 168

    Lily Chua said,

    Hi I used your custard cream recipe and I liked the taste. Thanks!

    Like

  94. 170

    Cream Puffs said,

    […] found one on HappyHomemaker’s page that looked pretty similar to what I had in mind.  The choux pastry was not crisp and stiff like […]

    Like

  95. 171

    jane revilla said,

    Hi what kind of milk po ang ginamit for the filling?

    Like

  96. 173

    mag said,

    Hi ter,
    Tq so much 4 e recipe. Made tis today 4 my parents in law & hubby. They love it :)

    Like

    • 174

      Hi there, dear mag :D

      Thank you for your feedback – I’m glad this recipe was suitable for your family and your must be happy seeing your hubby and parents-in-law enjoying your homemade cream puffs. :wink:

      Yesterday, I had some cream puffs that were filled with plain whipped cream (bought from bakery) but I still prefer these homemade custard filled cream puffs! :lol:

      With best wishes,

      choesf :D

      Like

  97. 175

    LOL said,

    can we use self raising flour instead?

    Like

  98. 178

    […] – happyhomemaker88.com/2007/09/17/yummy-cream-puffs-recipe/  […]

    Like

  99. 179

    dan said,

    Oh that looks sooo good. We tried the CREAM PUFFS and it was absolutely amazing! Though we added a bit more sugar :)

    Like

  100. 180

    Julia said,

    why are my puff kinda wet inside

    Like

  101. 184

    elaine said,

    I made these when I was in my teens but can’t find the recipe. The puffs turned out soft, which is what I like. I find the ones sold in shops nowadays (with filling) much too dry and hard. I don’t like that so I’d like to know if your recipe gives me a soft, tender puff. It doesn’t matter if it collapses as I fill it with full with fruit and a custard filling that’s mixed with fresh whipped cream.

    Like

    • 185

      Hi there, dear elaine :D

      Yes, the recipe here is for those soft, tender puffs that are the traditional cream puffs. This type of soft puffs were usually sold at traditional bakeries and were available for many years. :wink:

      Hope you like this recipe – have fun making and eating your cream puffs!

      With best wishes,

      choesf :D

      Like

  102. 186

    Agnes said,

    Hi

    Can I follow the half milk/water method for the choux pastry, AND also use bread flour at the same time?

    When u bake the pastry, do you turn on both top and bottom heat? Or only the bottom heat?

    I had tried your original recipe… It taste great, except that I burnt the top of the pastry :P

    Thanks :)

    Like

    • 187

      Hi there, dear Agnes :D

      I am not good at baking and therefore, I am not sure if you can mix half milk/half water in the choux pastry but you can use bread flour in place of the all-purpose flour.

      I use both the upper and lower heating elements of the oven. :wink:

      Have fun making and eating your puff pastries!

      With best wishes,

      choesf :D

      Like


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