Cream Custard Puffs

Cream Custard Puffs

original recipe:


  • 150g butter, cubed
  • 1 cup water
  • 1/2 cup milk
  • 1 1/2 cups plain flour
  • 6 eggs (60g) (Usually 5 1/2 eggs)

Custard cream:
  • 6 tbs custard powder
  • 4 tbs caster sugar
  • 1 cup milk
  • 1 cup water
  • 300ml Cream
  • Icing
  • 250g dark chocolate

Makes 40


  1. Preheat oven to 200 degrees celsius
  2. Line baking trays with baking paper
  3. Thoroughly mix custard powder and caster sugar with milk and water
  4. Heat on low, stirring constantly for 2 min until it thickens
  5. Set aside to cool in fridge
  6. Heat water, milk and butter till it just starts to boil and butter melts
  7. Add all the flour and stir with a wooden spoon until pastry comes off the sides
  8. Set aside to cool for 10 min.
  9. Whisk eggs in a bowl
  10. Gradually mix egg into flour mixture. You can stop adding the egg once the batter reaches desired consistency.
  11. Batter should just fall off the spoon but still hold its shape
  12. Spoons teaspoons of mixture onto lined baking tray.
  13. Bake for about 20 min or until golden and puffy
  14. Remove puffs from oven and make a slit in the side to let steam escape.
  15. Place puffs back in the oven for another 10 minutes till crisp
  16. Place puffs on a baking tray to cool.
  17. In the meantime, melt chocolate in a double boiler and keep warm
  18. Beat cooled custard to remove lumps.
  19. Add cream and whisk until peaks form.
  20. Remove soft pastry from the inside of the cooled puffs and spoon or pipe custard cream into the puffs
  21. Spoon and spread chocolate over each puff.
  22. Chill puffs in the fridge till chocolate hardens

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