Puffing Over Custard Puffs

It all started on a boring Sunday. It was last week. I went to Bread Story for my daily dose of freshly baked bread and I saw.... CUSTARD PUFFS! It brought back some childhood memories when my sister used to practice baking them in guess what shape???? Swan! Like wow... She used to unwillingly give me those that barely resembled the perfect swan... Haih... Such a drama queen- My sister.

Anyway, I bought the last 3 packets of the painfully wonderfully delicious puffs... Sadly the puffs were part of their daily special... Meaning- they bake them on that day and don't know when those wonderful puffs will be available again... haih... Last 3-4 days were spent going about the bakeries around the island, looking for... Bingo! Custard Puffs!!!

Nevermind. Thank god for the world wide web... Found a nice recipe on The Happy Home-Maker blog.

CREAM PUFFS WITH CUSTARD FILLING

Pastry -

250 ml (1 cup) water
150 gm (1/2 cup) butter or margarine
125 gm (1 cup) all purpose flour
4 large eggs
1/2 tsp salt (reduce or omit if using salted butter or margarine)

Method -

1) Heat water, salt and butter to a rolling boil; reduce heat. Tip in the flour and stir vigorously over low heat until mixture forms into a ball, about 1 minute.

2) Remove from heat. Add in the eggs, one at a time, while beating until dough mixture is smooth.

3) Heat oven to 200 degrees Celcius or 400 degrees Fahrenheit.

4) Use rounded teaspoonfuls (to tablespoonfuls, depending on the size you like) or a piping bag to make mounds of dough set about 2 inches apart on an ungreased cookie sheet.


Custard Filling

3 egg yolks
100 gm sugar (slightly less than 1 cups) - can put lesser
750 cc or ml milk (3 cups)
20 gm flour (1 1/2 tbsps)
20 gm cornstarch (1 1/2 tbsps) (or flour + cornstarch = 1/6 cup)
1/2 tsp vanilla

1) Beat yolk and sugar until white. Pour in milk bit by bit while mixing until sugar is melted.

2) Put in flour, cornstarch, vanilla and mix until smooth.

3) Cook over medium heat, stirring constantly until mixture boils and is thick.

4) Cool before putting into puffs.

There may seem to be many steps to follow here but really, this recipe is very easy and the yummy taste is well worth the effort! Hope you like the taste!


I guess most of us don't have confectioners' sugar sitting in our fridge... For the frosting, I improvised... Cornflour + Sugar, blended! Muahaha...

And I proudly present to you... MY LAST 2 CUSTARD PUFFS. Been munching on them, until forgot to snap pix... hahaha.... Nyums!

What remained of the first batch... Second batch went to the office...

Third batch looking more professional-made. I'm Good!