Choux Puffs (Cream/Custard Puffs). Everyone will be excited to hear we are making Cream Puffs. The fresh choux pastries are light and crispy and the inner cream is exquisite. Today I'm using homemade vanilla whipped cream, aka Crème Chantilly.

Choux pastry or pate choux is an unusual pastry in that it is first cooked on the stove and then baked. Once you understand the technique, making choux at home is easy. The hard part is choosing a filling. You can have Choux Puffs (Cream/Custard Puffs) using 13 ingredients and 13 steps. Here is how you cook that.

Ingredients of Choux Puffs (Cream/Custard Puffs)

You need of Choux Pastry.
Prepare 50 grams of plain flour /all-purpose flour.
You need 50 grams of butter.
You need 150 ml of water.
It's 1 tsp of vanilla extract.
You need 1 of icing sugar, for dusting.
You need of Creme Patissiere.
Prepare 150 ml of milk.
Prepare 150 ml of double cream.
Prepare 1 of vanilla pod, (if dont have, use 2 tsp of vanilla extract.
Prepare 4 of egg yolks.
Prepare 3 tbsp of caster sugar.
Prepare 2 tbsp of plain flour.

Some favorites include: pastry cream, pudding. Shu cream is a Japanese puff pastry filled with delectable sweet cream and dusted with powdered sugar. Try this simple recipe to make at home. 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. "Finish your cream puffs with, at most, a dusting of powdered sugar," adds Buddy.

Choux Puffs (Cream/Custard Puffs) step by step

Preheat oven at 200°C..
Lightly grease baking sheet and sprinkle with water. Sift flour on baking paper..
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..
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..
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..
Add in the vanilla extract..
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..
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..
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..
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..
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..
Transfer to a small bowl, cover with platic wrap, touching the surface of the custard and place in the refridgerator..
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.

Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar. Excellent recipe - the best cream puffs I've ever made. The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. I admit that one reason opposing the success of the choux was the temperature.