Custard Puff is basically a cream puff with a custard filling, I just prefer custards on puffs pastries as compared to cream. So what is cream puff? it is a choux pastry filled with cream then garnished with chocolate, caramel or powdered sugar, it is also known as profiterole or choux à la crème. A really good and light pastry enjoyed as a dessert or even as a snack. Trust me this is so good and so light we made 8 pcs at home during the evening it was gone before sunrise the next day.
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
1 cup milk
4 egg yolks
1 cup thickened cream
1 tsp vanilla extract
3 tbsp corn flour
1/3 cup confectioners’ sugar
1/2 cup Chocolate chips
2 tbsp condensed milk
- In a large pot add water and butter bring it to a boil.
- Add in the flour and salt until mixture form a ball.
- Transfer the dough to a mixing bowl then using a mixer, add eggs one at a time making sure eggs are well incorporated after adding the next.
- Once done, place a tablespoonful of the dough to a baking sheet. Then bake in a 220C preheated oven for 20 to 25 minutes or until golden brown.
- Remove pastry from oven then set aside.
- In a sauce pan mix together milk, cream and vanilla extract. Turn on heat to medium then continuously stir until hot enough but not boiling. Remove sauce pan from heat then set aside.
- Beat eggs yolks, corn flour and sugar in a bowl until mixed evenly. Pour hot milk to the egg mixture while whisking continuously.
- Place the mixture back to the sauce pan then cook in very low heat for 15 minutes or until the custard form. Once it forms set aside and let it cool.
- Cut pastry in half, you should then place a heaping spoonful of custard mixture in the middle. Add more according to your liking.
- Set filled pastry aside.
- In a double boiler melt chocolate together with the condensed milk. Once melted drizzle over filled pastry.
- Chill puff pastry before serving.