I love custard cream puff ^^ Best serve out from the fridge -- creamy and cooling custard cream with the soft and fragrance puff. Ehmm... ... yummy yummy!!
I had tried two types of recipes.... .... (for both pastry and the custard cream). I have chosen the BEST combination for you here. I believe i will stick to this recipe forever~~ The puff is full of frangrance of egg, and it's very soft. As for the custard cream, i used the same as Mini Fruit Tarts which is silky creamy and just sweet enough to my taste.
120g plain flour,sifted
4 eggs, lightly beaten
1. Chop the butter and put in a pan with the water. Stir over low heat until melted, then bring to the boil.
2.Immediately remove the pan from the heat and add the flour all at once. Beat with a wooden spoon until smooth. Return to the heat and continue to beat for abt 2mins until the mixture forms a mass, thickens and leaves the side of the pan.
3. Remove from the heat and transfer to the bowl of electric beatrers, leave to cool for 5 mins. Add eggm a little at a time, beating well between each addition, until the mixture is thick and glossy.
4. Place the choux pastry into a piping bag with star nozzle. Pipe on a greased pan. Bake 180C for 25 mins until golden brown & puffed.
5. Pierce, to allow steam to escape & cool on a wire rack. Split in half, spoon custard cream into the puff & refigerate.