Skip to content

Custard puffs

April 22, 2008

Actually the recipe said it was ‘Coffee profiteroles with chocolate sauce’ but nobody would understand what in the world that thing is anyway! And I changed the coffee cream to vanilla custard cream.

Chou(x) pastry, paste, or dough (French pâte à choux, German Brandteig) is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, and gougeres.It contains only butter, water, flour, and eggs. Its raising agent is the high moisture content, which creates steam during cooking, puffing out the pastry. (Source: Wikipedia) Yup. Basically puffs, in a lot of fancy shmancy names and shapes. But they all taste the same.

Considering it was my 2nd time baking these, they turned out pretty well. Unlike the first one, which were laughingly called puffs, since they were too watery and became flats. I had to sandwich 2 fluffs (flat-puffs, geddit?) to make 1 custard puff. Well, at least they didn’t taste bad. And the drizzled chocolate sauce helped camouflage the funny fluffs.

I’ll try this recipe again with chocolate pudding fillings instead. OR make them into eclairs. YES! New project!

Recipe follows:


1/2 cup castor sugar
1/3 cup flour
1/2 tsp salt
2 cups milk
2 eggs beaten
2tsp vanilla

1. Combine sugar, flour and salt in a saucepan.
2. Stir mix, let boil for 1 min and remove from heat.
3. Beat eggs in a separate bowl. Stir 1/2 of the mixture into the eggs.
4. Blend that into the rest of the mixture.
5. Bring to JUST BOIL, depending on the consistency you want.* If you let it boil, the custard will curdle.
6. Cool and blend with vanilla.
7. Set aside in the fridge.

* The first time I made this, the custard was the right consistency. The second time I made, the custard was a tad runny. Not so much of a problem, except that it was difficult to fill the shells with custard running down everywhere. So I think you would need to use your own judgement for the perfect consistency.


125ml water
50g cold butter
65g plain flour, sifted
pinch of salt
2 eggs, lightly beaten

1. Make the custard filling first (refer above)
2. Make the choux pastry. Put water and butter in a small saucepan and heat gently until the butter has melted. Bring to boil, remove pan from heat and immediately mix in the flour and salt until evenly combined. Return to pan to a gentle heat and cook, stirring with a wooden spoon, until the mixture comes together and starts to leave the sides of the pan.
3. Remove pan from heat and beat in the eggs with a wooden spoon, a little at a time, beating well after each mixture until egg is incorporated and mixture is smooth and shiny.
4. Line a baking sheet with baking paper. Spoon the dough into a piping bag and pipe onto the baking sheet, leaving plenty of space between each one.
5. Bake in a preheated oven at 170 deg celcius, until puffed up and golden (abt 20 mins). Remove from ovem cut a small slit in each one and return to oven for a furthur 5 mins to crisp up.

6. Let cool for FIVE(5) mins and then peel off from baking paper and transfer to a wire rack to cool completely. Note: You HAVE to peel it off asap, or the pastry will stick to the baking paper.
7. Cut the puffs intro almost 1/2 and spoon the custard filling. Serve drizzled with melted chocolate or sifted icing sugar.

Makes about 100 mini puffs. Depends on the size of each puff, really.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: