How to Quick Delicious Choux Puffs (Cream/Custard Puffs)

How to Quick Delicious Choux Puffs (Cream/Custard Puffs) Delicious, fresh and tasty.
Choux Puffs (Cream/Custard Puffs). The same easy choux pastry batter makes the light and airy confections we know as cream puffs, and chocolate éclairs. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar. Pipe the choux pastry into longer ropes, you end up with log-shaped éclairs, ready to be filled with pastry cream.
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.
You can have Choux Puffs (Cream/Custard Puffs) using 13 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Choux Puffs (Cream/Custard Puffs)
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You need of Choux Pastry.
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Prepare of plain flour /all-purpose flour.
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You need of butter.
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Prepare of water.
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You need of vanilla extract.
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You need of icing sugar, for dusting.
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You need of Creme Patissiere.
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Prepare of milk.
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Prepare of double cream.
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It’s of vanilla pod, (if dont have, use 2 tsp of vanilla extract.
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Prepare of egg yolks.
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It’s of caster sugar.
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You need of plain flour.
Combined with my newly found perfect p à te à choux recipe, the mouthwatering pasty cream custard made my cream puffs a huge hit at the party.
And since I happen to have some of that cream left over, I'm going to go make some more cream puffs right now.
There's totally nothing wrong with making cream puffs three times in one week.
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.
Choux Puffs (Cream/Custard Puffs) step by step
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Preheat oven at 200°C..
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Lightly grease baking sheet and sprinkle with water. Sift flour on baking paper..
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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..
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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..
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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..
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Add in the vanilla extract..
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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..
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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..
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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..
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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..
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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..
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Transfer to a small bowl, cover with platic wrap, touching the surface of the custard and place in the refridgerator..
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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.
When choux pastry is filled and frozen, it is called a profiterole.
Line cookie sheet with parchment paper.
In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat.
Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon.
Once all of the flour is incorporated.