well a few weeks back I’ve tried baking durian puffs back home.
now that I’m back.
and it’s just the start of uni.
I’ve got a bit of time to do some baking!
and I’m still in this cream puff stage. haha
so i decided to make some cream puffs filled with home-made vanilla custard! (:
and they were super yum! hehe
baby enjoyed them alot. hehe
and they were super shiok when it’s chilled.
made one batch of choux pastry and initially one batch of custard.
but the choux pastry was taken from one recipe
and the custard another.
so I didn’t quite know how many puffs I would get
and how much the custard would be able to fill.
so I ended up making another 2 batches of custard. haha
yes. custard crazy!
but worth the hard work.
really enjoy making them. (:
though I think the puffs I made back home were a bit better. hehe
this one didn’t lose out much!
ps: if you have the ingredients from the baking mum website for the choux pastry
give that one a try.
the pastry is a little better in texture.
I didn’t have the different flours so I used the recipe from masterchef instead.
(Adapted from Baking Mum)
720ml skim milk
15 tbsp caster sugar
1 1/2 tsp vanilla essence
3 egg + 6 yolks
6 tbsp cornstarch
For the Pastry Cream
1. Mix 180ml of milk with the cornstarch till smooth.
2. Add the beaten egg and yolks into the cornstarch mixture.
3. Boil the remaining milk with sugar and vanilla essence in a saucepan till bubbling hot.
Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring all the time.
4. Now pour the egg cornstarch mixture through a strainer into the rest of the boiling milk.
Stirring constantly till mixture thicken. Do not burn the custard.
5. Cling wrap custard with glad wrap with the wrap touching the surface of the custard
(this is to prevent a hard film forming on surface of the custard) and chill till ready to use.
For the Choux Pastry
1. Preheat the oven to 210°c convection. Lightly grease 4 oven trays and set aside. Combine
the butter with water, sugar, milk & salt in a large heavy-based saucepan and bring to the
boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return to the
heat and continue beating until the mixture comes together and leaves the side of the pan.
Cook, beating over low heat for 1-2 minutes to cook flour. Remove from heat and allow to
2. Transfer to a large bowl. Using a hand mixer, beat the mixture to release any more heat.
Gradually add the eggs, one at a time. Beat well between each addition until all the eggs
have been added and the mixture is thick and glossy. Beat for a few more minutes, or until
3. Spoon the mixture, in batches, into a piping bag fitted with a 1.25-1.5cm nozzle. Cover
remaining pastry with cling film. Pipe mixture onto trays about 3cm x 2cm high leaving room
Bake for 10 minutes, then lower the temperature to 180°c and bake for another 10 mins,
in batches, or until firm and hollow when tapped.
Transfer puffs to wire racks.
4.Put custard into a piping bag with a nozzle less than 1cm. Poke a small hole in the base of
each puff and fill with custard.
Sounds like alot of work.
but I promise you the effort is worth it!
cause it’s super duper yummy! hehe