Simple Cream Puffs

Cream Puffs

Have you ever had cream puffs from Beard Papa? Those crunchy puffs filled with vanilla cream are one of my favourite dessert. The first time I tried these puffs was ten years ago, during a holiday in Hong Kong, with a close friend of mine. The aroma of the vanilla cream filled the supermarket at SOGO. It was this aroma that led me to try my first puff.

At US$2 a pop, these yummy puffs don't come cheap, but I never thought of making them. That was until I came across its recipe while searching for custard recipe. The puff recipe was so simple, I had to give it a try!

The final verdict from my family - Taste just like Beard Papa! =)

Custard Cream Puffs

Recipe (Custard Cream Puffs)

Makes appx. 16 cream puffs

(For Puffs)
1 cup water
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter (cut into cubes)
1 cup flour
4 large eggs

(For Custard Cream)

1 box of French Vanilla Pudding
1 1/2 cup cold milk
1/2 cup cold heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon of extra-fine sugar / powdered sugar (optional)

For Custard Cream
1. Mix the french vanilla pudding with milk. Set aside in fridge.

2. Whip cream, vanilla extract and sugar with cold mixing bowl and whisk until stiff.

3. Fold in 1/3 of the cream into the french vanilla pudding. Add this mixture into the rest of the cream and fold in gently until all cream has been mixed into the pudding. Set aside in fridge.

For Puffs / Shells
1. Whisk salt and sugar into water.

2. Place water and butter into a saucepan and bring to a boil. (Do not use non-stick pot / pan).

3. Remove pot away from heat. Add in all flour at once. Stir until combined.

4. Place pot back onto stove and continue mixing the flour until dough comes away from pan, forming a thick smooth ball. (about 1 minute)

5. Place dough  in a mixing bowl. Allow to cool for 2 minutes.

6. Once the dough is lukewarm, use either a stand mixer with paddle attachment or electric hand beater, whisk in the eggs one at a time.

7. Continue mixing until you have a smooth thick paste. (see video)

8. Spoon dough onto baking sheet lined with parchment paper.

9. Place in pre-heat oven at 400F for 15 minutes. Reduce heat to 350F and continue baking for 30 minutes or until puffs have a nice amber color.

10. Remove shells from oven. Poke 2 holes on the sides of each puff.

11. Turn off oven. Place puffs back onto baking sheet and back into oven. Leave the oven door slightly ajar.

12. Let puffs completely cool inside the oven.

13. Place custard cream into a piping bag and pipe in the cream into the holes of cooled puffs. OR cut the cooled puffs into half and use spoon to scoop cream into the puffs.

14. Dust with powdered sugar and served. (Optional)

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Tips and Tricks

1. For the cream to rise nicely, having a cold mixing bowl and whisk is important. Place mixing bowl and whisk into fridge for at least 2 hours before start.

2. If using an electric hand beater for the cream, place mixing bowl over ice water while mixing.

3. For best results, the cream should be prepared a day in advance and left to chill overnight.

4. Make sure that the puffs are completely cool before adding in the cream. Otherwise, the cream will melt.

5. Poke holes into the puffs when the puffs are still warm. I normally poke a 1 cm hole hole on the right and left sides of the puffs.

6. When piping cream, you can pipe using the right hole and stop when you have cream overflowing from the left hole. Wipe away overflowing cream.

7. I adapted my recipe from Joy of Baking. Check out the YouTube video for the entire baking process.