Friday, November 27, 2009

Cream Puff with Chocolate Custard

Almost every potluck we have at work, one of the scientists' wife always make us cream puff! The light but airy exterior and creamy interior brings joy every time I bite into it. Same goes with Beard Papa's cream puff. =)

Cream puff batter puffing up in the oven.

Cooling down.

Cream puff with chocolate custard.

1/2 cup butter
1 cup boiling water
1 cup sifted flour
4 to 5 eggs
4 cups custard cream

1. Preheat oven to 415F.
2. In a saucepan, bring water and butter to boil.
3. Add in flour and stir continuously. Reduce heat.
4. Cook and stir mixture on the side of pan and gather everything into a smooth, compact mass.
5. Remove saucepan from heat.
6. Add the eggs, one at a time, into the dough in the saucepan and beat after each egg addition. The batter should become smooth and satin-liked.
7. Lift the batter with the beater, it should be thick but fall off in 5 seconds. Add more eggs if it's too tough. Don't over add eggs or the dough won't puff while baking.
8. Grease a cookie pan or a mini muffin pan.
9. Drop batter onto or into the pan.
10. Bake 415F about 13 minutes. Drop temperature to 375F and bake 30 minutes. Don't open oven door while baking.
11. Cool and cut it in half and fill with custard cream.


1 cup sugar
3/4 cup all purpose flour
3/4 tsp sat
3 cup milk
3 egg yolks
2 tablespoon butter
2 tsp vanilla
1/4 cup brandy
1/2 cup evaporated milk
1/2 cup melted chocolate (leave chocolate out if wanting to make regular)
1. In a saucepan, mix together sugar, salt and four.
2. Gradually add milk and mix after each addition.
3. Beat egg yolks separately and add to mixture.
4. Slowly bring to boil while stirring constantly until thickened.
5. Add butter and stir.
6. Add evaporated milk, vanilla and brandy.
7. Fold in chocolate.
8. Whip the mixture with a blender.
9. Keep in refridgerater if not use, and bring to room temperature before use. Can keep up to 3 days.
~makes 20

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