Here's the ultimate recipe to make the fluffiest cream puffs at home

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Ahhhh. Custard Cream Puffs. My childhood memories of custard cream puffs came from Balmoral Bakery, an old-school bakery now located at Sunset Way. Since I was 7 or 8, Balmoral Bakery has been my playground & obsession, for my aunts loved khổng lồ buy chicken pies, samosas, sausage rolls, buttercream cakes, paper sponge cakes và yes, custard puffs from the 49-year-old establishment.

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Balmoral Bakery is such a part of me that we even had our wedding shoot there when we got married :)

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So when I made these cream puffs today, the first thing I thought of was their old-school version, in all its simplicity. Of course, I had to top mine with a dusting of icing sugar and dress them up on a pretty vintage plate.

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I was surprised how easy these were to make. Custard Puffs? Me? The idea seemed quite out-of-this-world. I have never made them before but was determined to succeed. Cream puffs are one of 88’s favourite pastries, và today, I was gonna make her day.

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To make these cream puffs, we first need to lớn make a choux pastry. We start off first by cooking the dough on a hot stove, then transfer it khổng lồ the stand mixer to cool off a bit (the KitchenAid is excellent in doing this) before adding eggs khổng lồ achieve the required consistency. Then it was spooning the batter onto your baking sheet và baking at a high temperature in order for them to lớn puff up quickly, before lowering the temperature for the insides khổng lồ cook perfectly.

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I made my custard from scratch, but you could also use instant custard powder where you just add water. But make it from scratch. It isn’t too difficult. Beware of the boiling custard though. Mine splattered out today và a drop landed nastily on the underside of my arm. I am nursing a blister which won’t stop blistering. I poked it open with a needle but now water is forming inside again.

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To make the custard, we simply phối egg yolks with sugar, then showroom milk and flour, & stir, stir and stir til the custard thickens. Cool it off in the refrigerator before piping your choux pastry shells with it. Let’s take a look at my cream puff shells. They’re a beautiful golden colour. Watch your oven. You don’t want them too brown.

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And I think we are ready for the recipe!


Custard Cream Puffs Makes: 24 puffs Total cost per serving: $0.20 per puff

What I used: For the shells 100g salted butter 150g bread flour 1 teaspoon granulated sugar 250ml water 2 medium eggs + 1 medium egg (for brushing. I used pasteurised eggs)

For the custard (loosely adapted from Happy Homemaker) 2 large egg yolks 500ml full cream milk 160g granulated trắng sugar 20g corn flour 20g plain flour 1/2 teaspoon pure vanilla extract

Others Icing sugar (optional), for dusting

Steps: 1. Preheat oven to 200C and line your baking sheet with baking paper. 2. Make the choux pastry: Sift together flour & sugar in a large bowl. In a saucepan on medium heat, combine water và butter (cut into small pieces) & bring to lớn boil. Remove from heat. Add the flour & sugar all at a go and mix til dough looks lượt thích mash potato. Return lớn heat again and continue stirring for 2 minutes.

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3. Transfer the dough to lớn your electric mixer. With the paddle attachment, beat it on low tốc độ for 2 minutes khổng lồ cool it off. If you don’t have a mixer with a paddle attachment, you could simply leave it out to lớn cool. It is ok lớn stir. địa chỉ cửa hàng the eggs bit by bit til mixture resembles the 4th photo, not too thick, but has some resistance.
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4. Spoon your batter into the prepare baking sheet. I used two spoons. There is no need pipe. Crack the one egg into a bowl & beat lightly. Dip a pastry brush into egg & lightly brush the vị trí cao nhất of each mound while taking the chance to lớn smooth out the edges so that they look rounded instead of jagged.
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5. Bake at 200C for 10 minutes, then lower the temperature lớn 160C & continue lớn bake for another đôi mươi minutes. Watch the oven closely as you don’t want the shells to lớn become too browned. When done, remove khổng lồ cool and with a knife, slit along the bottom or the natural puffed up crack.
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6. Prepare the custard: In an unheated saucepan (I’m trying to save washing up!), combine the egg yolks & sugar and whisk til lighter in colour. Add the milk & combine. địa chỉ cửa hàng the flour, cornflour and vanilla extract. Turn on the heat and bring to boil, stirring constantly til mixture is thick. When ready, cool in refrigerator before piping into the pastry shells. Dust with icing sugar when done.

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How much I spent: $1.56 for butter $1.65 for eggs $1.10 for full cream milk (I used UHT) $0.50 for bread flour Everything else from my pantry


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