Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, choux puffs (cream/custard puffs). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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. The pastry cream spoils quickly so we don't recommend taking cream puffs on a picnic.

Choux Puffs (Cream/Custard Puffs) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Choux Puffs (Cream/Custard Puffs) is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have choux puffs (cream/custard puffs) using 13 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Choux Puffs (Cream/Custard Puffs):

1. Make ready Choux Pastry
2. Make ready 50 grams plain flour /all-purpose flour
3. Prepare 50 grams butter
4. Get 150 ml water
5. Make ready 1 tsp vanilla extract
6. Take 1 icing sugar, for dusting
7. Get Creme Patissiere
8. Prepare 150 ml milk
9. Take 150 ml double cream
10. Prepare 1 vanilla pod, (if dont have, use 2 tsp of vanilla extract
11. Make ready 4 egg yolks
12. Prepare 3 tbsp caster sugar
13. Prepare 2 tbsp plain flour

They are light pastry dough that are made from basic simple ingredients which are flour, butter, eggs. Choux Cream is a cream filled dessert and one of the very popular western style sweets in Japan. It is better known as a cream puff in the US, and choux Here we put custard cream in the Choux, and that is a very basic Japanese Choux Cream; however, you can use whipped cream, ice cream, or. Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, éclairs, gougères, and profiteroles.

Instructions to make Choux Puffs (Cream/Custard Puffs):

1. Preheat oven at 200°C.
2. Lightly grease baking sheet and sprinkle with water. Sift flour on baking paper.
3. 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.
4. 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.
5. 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.
6. Add in the vanilla extract.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. Transfer to a small bowl, cover with platic wrap, touching the surface of the custard and place in the refridgerator.
13. 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

Once you understand the technique, making choux at home is easy. The hard part is choosing a filling. Some favorites include: pastry cream, pudding. Perhaps you have seen cream puffs at the bakery or your favorite supermarket and thought they This is a choux pastry and can also be used for éclairs, or profiteroles. This recipe makes about To keep a skin from forming on the top as the custard cools, cover with plastic wrap until ready to use.

So that’s going to wrap this up with this special food choux puffs (cream/custard puffs) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!