Choux Puffs (Cream/Custard Puffs)
Choux Puffs (Cream/Custard Puffs)

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, choux puffs (cream/custard puffs). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Everyone will be excited to hear we are making Cream Puffs. The fresh choux pastries are light and crispy and the inner cream is exquisite. Today I'm using homemade vanilla whipped cream, aka Crème Chantilly.

Choux Puffs (Cream/Custard Puffs) is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Choux Puffs (Cream/Custard Puffs) is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have choux puffs (cream/custard puffs) using 13 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Choux Puffs (Cream/Custard Puffs):
  1. Make ready Choux Pastry
  2. Get 50 grams plain flour /all-purpose flour
  3. Take 50 grams butter
  4. Get 150 ml water
  5. Prepare 1 tsp vanilla extract
  6. Make ready 1 icing sugar, for dusting
  7. Take Creme Patissiere
  8. Take 150 ml milk
  9. Make ready 150 ml double cream
  10. Make ready 1 vanilla pod, (if dont have, use 2 tsp of vanilla extract
  11. Prepare 4 egg yolks
  12. Make ready 3 tbsp caster sugar
  13. Get 2 tbsp plain flour

Choux pastry or pate choux is an unusual pastry in that it is first cooked on the stove and then baked in the oven. It is made by adding flour to a boiled mixture of butter and water (like a roux). It is important that the butter melts before the water. Cream Puffs with Custard Filling Recipe (Crispy Choux Créme with Pastry Cream)

Instructions to make Choux Puffs (Cream/Custard Puffs):
  1. Preheat oven at 200°C.
  2. Lightly grease baking sheet and sprinkle with water. Sift flour on baking paper.
  3. Cut butter into small pieces, and together with water, melt the butter in pan and bring the mixture to a boil. Take off from heat once it boils.
  4. Tip in the flour at one go and beat till mixture forms a dough that comes away from the side of the pan. Leave to cool for a few mintues.
  5. Gradually add beaten eggs. Using a beater, beat till smooth and glossy. What u want here is a thick enough paste that will pull away from your beater when lifted. You do not want a dough, or too thin a paste.
  6. Add in the vanilla extract.
  7. Using two spoons or piping bag, make 12 even spoonfuls or pipe into 12 of the mixture, well apart from each other on baking sheet.
  8. Bake for about 25 minutes till risen and golden. Make a slit in the middle of each puffs, just as where you are going to fill the fillings and return them in oven for about 3-5 mins. The inside of puffs shouldnt be too wet as it may collapse if it is. Cool on wire rack.
  9. To make creme patissiere, place milk and cream into a medoum pan and using a sharp knife, spilt the vanilla pod lengthways through centre. Add in pan and bring to a bowl. Remove from heat and let it infuse for 20 mins. If you do not have vanilla pod, see next step.
  10. Beat together egg yolks, sugar, flour till smooth. (Add vanilla extract here is you do not have vanilla pod in previous step).Remove vanilla pod from the milk mixture and scrape the seeds and add them back to milk. Pour milk over egg mixture and beat well.
  11. Return custard back to pan and cook over gentle heat, stirring constantly with a wooden spoon. We do not want to make scramble eggs so be careful if your stove is very hot and make sure you stir constantly. Stir till thick and smooth, around 4-5 mins.
  12. Transfer to a small bowl, cover with platic wrap, touching the surface of the custard and place in the refridgerator.
  13. Open each puff and pipe or fill with spoon the custard in between them. You may place some sliced strawberries in between them as well. Sandwich them back and dust with icing sugar. Serve cold. Enjoy!! =D

Everyone will be excited to hear we are making Mini Custard-Filled Cream Puff (Choux à la crème). Z These puffs are definitely my absolute favorite dessert! I used to buy them a lot from the. Choux pastry (pronounced "shoo") is a light, easy-to-make pastry that's the basis for cream puffs, éclairs, and profiteroles. The batter is quite forgiving: you can make it one day and bake the puffs the next, or you can fully bake the puffs, freeze them, and then reheat them quickly before filling with.

So that’s going to wrap it up for this special food choux puffs (cream/custard puffs) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!