Sunday, 3 January 2016

Cream puffs with 3 flavours of custard filling.

Cream puff is one of my all time favorite dessert. I love custard filling, it melts in my mouth and almost oozing out when I bite. Today I make 3 flavours of custard, mocha & Kahlua, vanilla and green tea. 
I always start by making custard first to allow time to cool before piping in the cool shells.

Custard ingredients 
2 eggs
3/4 cup sugar
250 mls water
250 mls evaporate milk or half and half
50g butter
50g cornflour
Pinch of salt 

Also needed
for vanilla flavour
2 tsp vanilla paste

For mocha flavour
2-3 tbs Kahlua + 25g dark chocolate + 1tsp coffee 

For green tea flavour
2 tbs matcha powder

1. Combine water, evaporate milk and cornflour in the pot. Set aside.
2. Wisk sugar and eggs with electric mixer until light and fluffy then transfer to the sauce pan and turn stove on with medium-low heat. Keep stirring until it becomes thick, roughly about 10 mins. Remove from heat.
3. Separate custard in to 3 bowls. 
For the first bowl combine chocolate, coffee and Kahlua with custard while custard still hot.
For the second bowl combine with green tea.
For the third bowl combine with vanilla paste.
4. Cover all custard bowls with plastic wrap by pressing plastic wrap to the surface of custard. Transfer to the fridge to cool.
Puffs ingredients 
100g. butter
230 mls. water
1 tbs sugar
Pinch of salt
1 cup plain flour
3 eggs

1. Preheat the oven to 220c.
2. Put water, butter, sugar and salt together in the large sauce pan then put over the medium heat bring to a boil until butter completely melt then turn the heat down to low.
3. Add in flour and stir until the mixture forms a ball.
4. Transfer dough to electric mixer bowl with paddle attachment, beat until the mixture gets warm to touch then slowly add in the eggs one at a time. Continue beat for at least 2 mins after adding the last egg.
5. Transfer the mixture to piping bag and pipe on a baking sheet about 3 inches apart. Slightly press the tip of the dough down with a wet finger.
6. Bake for 10-15 mins then turn the heat down to 180c and bake for another 10 mins or until puffs become medium golden brown. Remove from the oven, then allow to cool on the cooling rack.
8. Pipe the custard into the shell. Sprinkle with confectioners sugar before serving.
Choux à la crèam

Enjoy baking.
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