Wednesday, March 26, 2008

Yummy Creamy Cream Puff

Cream puff is such a great dessert. I love the soft fluffy texture, the wonderful eggy flavor with creamy custard centre. Most people are afraid to try to make them since they are considered time consuming and difficult to prepare. But actually they are very easy to make and very impressive to serve.

My first cream puff making lesson was with my maksu during my uni days when she baked them for my cousins’ birthday parties. Her cream puffs were fabulous!!

Cream Puffs

Preparation time: 30 mins
Baking Time: 25 – 35 mins (depending on the size of the cream puffs)
Oven temperature: 200° celsius
Makes about 20 small cream puffs


1/2 cup (115g) unsalted butter
1 cup water
¼ tsp salt*
1 cup (125g) plain flour
4 eggs
1 tsp vanilla essence**

* omit salt if using salted butter
** only add if you don’t like the eggy taste


1. In a saucepan over medium-high heat, combine the water and butter; bring mixture to a boil (make sure the butter has all melted).

2. Then, add flour all at once, stirring vigorously with a wooden spoon until blended.

3. Reduce heat to medium and continue stirring for 30 seconds until the mixture leaves the sides of the pan. Remove from heat and transfer the dough to a large bowl and leave it to cool for a few minutes.

4. Using a wooden spoon or stand mixer, add in the eggs one at a time, mixing well after each. wait until eggs are completely absorbed before adding more (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft, shiny and a little sticky, but be able to hold its shape. Mix in vanilla essence if you want to.

5. Either line a baking sheet with parchment paper or with the non-stick baking mat or grease with butter. Shape the dough onto the baking tray by dropping them by teaspoons (for small puffs) or tablespoonfuls (for big puffs) onto the baking tray.

6. Bake until the cream puffs are golden brown. Once out of the oven, put the shells aside then poke a small hole with a toothpick in the side of each puff to let the steam escape and leave them to cool.

Tip: Baking time depends on type of oven and the size of the cream puff. My oven is a bit old, so it took about 35 mins for me to bake them . Sometimes just use your instinct and practice.

Custard Cream

325ml milk
60g custard powder
50g white sugar
2 tsps vanilla essence

1. mix custard powder with a little milk in a small bowl until mixed together until there are no lumps.

2. Add all ingredients in a saucepan bring it to simmer with medium heat. Make sure you stir constantly until the custard becomes thick and smooth.

3. Refrigerate the custard cream and leave it to cool.

Tip: if you like the custard to be abit thinner, reduce the custard powder to 50g.

4. When ready to serve, horizontally slice the middle of the cream puff. Fill each cream puff bottom with a spoonful of the custard filling. Just before serving you can optionally dust the tops with powdered sugar or drizzle some chocolate syrup over them.

Tip: Unfilled puff shells can be made one day in advance and stored in air tight containers. Filled puff shells must be served immediately because soggy cream puffs are a big no-no.

Do try to make them some time and make yourself proud.

P/s: Happy birthday que_esq!! This post is your birthday present..hehe..


mubaraq ahmad said...

elo?! adiah recipe jer? wt per ntah?! i've tried one of those n the cook pun ada try nk persuade me into cooking! tp takde pun all those drizzling?!

the Phat Baker said...

it's the thought that counts least ada gak bday present..dh penatla mlm td nk letak drizzling..tgkla mlm karang buat sesi fotografi lg..