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

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, choux puffs (cream/custard puffs). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Store separately, with pastry cream chilled in the fridge and puffs at room temperature in an airtight container. Unfilled puff shells may also be cooled and frozen. Tips about making the cream puffs recipe 🔎 This French choux a la creme recipe is one of the most popular vanilla cake recipes in many countries, including France.

Choux Puffs (Cream/Custard Puffs) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Choux Puffs (Cream/Custard Puffs) is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have choux puffs (cream/custard puffs) using 13 ingredients and 13 steps. Here is how you cook it.

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

Shu cream is a Japanese dessert which translates to "cream puffs." It is based upon the French choux pastry where the puff pastry is baked to light and airy perfection with a thin yet slightly crisp exterior shell. The shell is then filled with a sweet, creamy, delectable custard filling. Before serving, shu cream is gently dusted with sweet powdered sugar. Fun Fact: Cream Puffs are made from French choux pastry and can be filled with any sweet filling like whipped cream, custard, pastry cream, or even ice 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

Once cream puffs are completely cooled, fill them with cream. Make the perfect, delicious cream puff filling with this easy-to-follow pastry cream recipe. Learn how to make pastry cream from scratch at the Incredible Egg. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half. Line a cookie sheet with parchment paper.

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