Saturday, June 14, 2008

Custard Creme Puff

There are probably tons of creme puff recipes out there. But I still like the on my mom makes the most, because of the unique custard filling.

A: Shell
10 ozs of water
4 ozs of unsalted butter (salted butter is fine too)
6 ozs of multi purpose flour
1 teaspoon baking powder
4 while eggs

B: Custard Filling
2 ozs custard powder
1 oz corn flour
5.5 ozs castor sugar (super find sugar)
13 ozs milk
10 ozs water
3 ozs unsalted butter butter
2 egg yolk
1 teaspoon vanilla extract

To make the shell, bring to boil 10 ozs of water. Add 4 ozs of butter to it and stir until it's completely melted. Add 6 ozs of flour and 1 teasppon of baking powder into an electric mixer bowl, and add the melted butter to the flour. Start mixing at low speed until it form a batter. Don't rush this step because this is the chance for the batter to cool down. Then add the 4 eggs one at a time. Wait for each egg to mix into the batter before adding another. Stop when you get a smooth batter.

There are many ways to shape a creame puff shell. If you have learnt it before and please with it, then just use whatever you know. I prefer to scoope it up with a table spoon, and use the help of another spoon to form a ball. You can use an ice cream scoop to make a equally good looking ball too.

Make as many balls as you can and place it on a tray lined with parchment paper . Put in the oven for 20-25 mins (until it is golden brown) at 350F.

Make the filling only after the shells are baked as you will need to fill the shell immediately after the filling is made.

To make the custard filling, add all the ingredients into a small source pan and cook at very low heat. Continue stiring until the mixture thicken to a point it feels like mousse desert you could get from supermarket, or like Wendy's frosty.

Since the filling is going to solidify when it cool down, it needs to be transferred to a piping bag. The type of the pipping bag tip is not important as all you need to do is to pipe the filling into the creme puff shell. Of course, if you can think of another way to inject the filling into the puff shell, it would work too.

The creme puff is tasty eaten when the filling is still hot, or you can leave it in the fridge and let the filling cool down and solidify.

  • Custard power is a British thing. I've seen it sold at the Meijer store in the British food section. You can certainly order online. However, even if you couldn't find it, don't be disappointed because you have open yourself to another chance to learn something great. Why not create custard from scratch? (will write about this at some point)
  • When making the custard filling, make sure go with the lowest setting on your stove as possible, and keep stirring! If you happen to have a double boiler, you can use that instead. That way, it's less likely you will burn it, but you still have to stir.

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