huff and puff

I was initially concerned about how much this recipe yielded. That was before I remembered how much this household loves their puffs. There is just something about these clouds of cream that makes it insanely impossible to walk away with merely one in the mouth. I initially had plans of diversing the filling; some would be filled with cream patisserie, while others would be filled with something else. But due to time constraints (I only started baking in the evening, which explains the poor photography), I decided that variants would have to come another day.

This was the first time I worked with choux pastry, and even though some people consider it a hassle, I believe that it’s an essential to homebakers, since the choux pastry is highly versatile. Fill it with cream patissserie like I did, and you get highly addictive lil cream puffs. Fill it with whipped cream and dipped with chocolate, and you get dreamy profiteroles. Fill it with ice-cream, and you get sinful ice cream profiteroles. Pipe it in a long strip, fill it with cream (cream patisserie/whipped cream) and adorn the top with melted chocolate, and you get enticing chocolate eclairs.

Rest assured this won’t be the last you see of these cute lil things. As it is, I can almost hear the beshtest friend screaming DURIAN PUFFS if word of this leaks out. Haha.


Cream Puffs

(adapted from Williams Sonoma)

Choux Pastry:
1/2 cup milk
1/2 cup water
6 tbsp butter
1/4 tsp salt
1 cup plain flour
4 eggs

  1. Combine the milk, water and butter and bring to a full boil.
  2. Remove from heat, and add the flour and stir vigourously with a wooden spoon until blended.
  3. Return the pan to medium heat and continue stirring until the mixture forms a ball. Remove from the heat and set aside for 3-4mins.
  4. Whisk the eggs one at a time, and add one beaten egg after another into the cooled mixture, stirring vigourously each time.
  5. Pipe out into the desired size, spacing the mounds at leats 2 inches apart to allow for expansion.
  6. Bake at 200C for 15mins, then reduce the oven to 180C and continue baking for 5-10mins.
  7. Remove from the oven, and immediately prick the side of each baked puff. Return to the oven, leaving the door open for 10-15mins.

Cream Patisserie:
1 cup milk
1/4 cup sugar
1 1/2 tbsp cornstarch
2 egg yolks
2 tbsp butter
1 tsp vanilla extract

  1. Bring the milk to a simmer. Set aside to cool.
  2. Stir together the sugar and cornstarch.
  3. Gradually add the hot milk to the sugar mixture, whisking constantly.
  4. Return the mixture to the heat, stirring constantly over medium heat, until the mixture boils and thickens, 7-10mins.
  5. Whisk in the egg yolks, then stir until thicker.
  6. Remove the saucepan from the heat and stir in the butter.

6 thoughts on “huff and puff

  1. Patricia Scarpin

    They look so delicious, Ovenhaven!
    My husband is nuts about cream puffs – his favorite way of having them is filled with dulce de leche and drizzled with chocolate icing!

  2. ovenhaven Post author

    Ooooh, I’ve always heard of dulce de leche, but have never tasted them before. I heard they’re like caramel, am I right? Sounds great!


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