Updated: Feb 20
I remembered that cream puffs are one of my favorite treat when I was in my high school and I called them "A-Care Treat Puffs" that I always get a couple at my high school cafeteria 3 times a week. I actually started to exploring how to make cream puffs 9 years ago and I started the filling cream by using heavy cream with pudding pack and I have adjust from pre-made filling cream to my homemade cream custard from scratch which I can control how much sweetness and stay healthy!
For a healthier choice, I substitute heavy cream to white egg whipped with monk-fruit instead of sugar. I still taste sweetness but it is better for my health.
Menu Ingredients Serving for 6
1 cup of All Purpose Flour
1 teaspoon of Sugar
1/2 teaspoon of Salt
1/2 cup of Butter
1 cup of Water
4 large Eggs
Preheat oven for 400 Fahrenheit degrees.
In a small mixing bowl, added flour, sugar, and salt and mix well until everything cooperate, set aside.
In a small pot, added water and butter at medium heat until butter dissolved.
Added mixed dry ingredients into a pot and mix well until cooked. Removed from stove.
Added one egg at a time, stirred until everything corporate then added another egg.
Used 1/2 tablespoon scoop the pastry and placed on a baking sheet with placement paper. Make sure pastries are all the same size.
Bake for 10 minutes at temperature 400 degrees then reduce oven to 350 degrees and bake for another 15 - 20 minutes.
*My oven is gas and it gets really hot and bake quicker. So, I bake less minutes. If your oven is electric then you will bake 15 minutes at temperature 400 degrees then reduce heat to 350 degrees and bake for another 30 - 35 minutes.
Cream Custard Ingredients
6 large Egg Yolks
1 and 2/3 cups of Whole Milk
1/2 cup of Sugar
1/2 teaspoon of Salt
3 and 1/2 tablespoons of Cornstarch
2 teaspoons of Vanilla Extract
1 tablespoon of Butter
Cream Custard Preparation
In a small bowl, separate the egg yolks and egg white.
Added sugar and mixed well with egg yolks until everything corporate.
Added milk 2/3 cup and using hand whisk, mixed well until everything dissolved then added the left of the milk.
Added cornstarch and whisk well.
In a medium pot, added mixed custard into a pot and bring to boiled, keep stirring until ticked, turned off stove.
Added vanilla extract and butter, mixed well.
Store in an air tight container and refrigerate until use.
Last step, I filled in the cream custard inside the pastry puffs one at a time until all pastries are filled with custard cream and ready! I usually serve cream puffs with coffee, chai tea latte, or black tea. This menu can be served for afternoon tea time or evening dessert.
Visit my YouTube Channel at Pitsuda's Kitchen