Homemade Cream Puffs with Custard Filling
Ingredients
Puff dough
- 1 cup water
- 100 grams butter or margarine
- 1/2 teaspoon sugar
- 1 teaspoon vanilla essence
- a pinch of salt
- 125 grams all-purpose flour
- 3 eggs
Custard filling
- 2 1/4 cups milk (can mix with water 50-50 if less fat)
- 1 egg
- 25 grams custard powder
- 25 grams cornstarch
- 100 grams caster sugar, to taste
- 1/2 teaspoon vanilla essence
- 1 tablespoon butter
Preparation
Cook the puff dough ingredients part A until boiling.
Reduce heat and add flour from part B, stir until it does not stick to the pot and cool for 10 to 15 minutes.
Break eggs one by one and stir until well combined using a hand mixer.
Put the mixture into a piping bag with a suitable nozzle.
Pipe onto a baking tray and bake at 180°C for about 25 minutes or until golden.
Remove from oven and poke a small hole in each cream puff to release steam and prevent deflating when cool.
Custard making
Cook all custard ingredients except butter over heat until thick and shiny, stirring constantly to avoid burning.
If too thick, add milk or water.
Add butter and cool before putting into a piping bag.
Assembly
Pipe the custard into the cooled cream puffs through the hole made earlier.
Decorate with icing sugar if desired.
Tips
If the custard has less liquid, it may become too hard like pudding when cooled.
