There is one bakery selling emperor's cream puff in Sydney's Chinatown. They have designed a small window where customers can see the making of cream puffs and buy the cream puffs from. The price is relatively cheap too, five piping hot cream puffs for A$1. Last Saturday, there was a long queue right in front of the window when we passed by the bakery. As it was almost dinner time, we refrained ourselves from joining the queue.
Yesterday Tak was still thinking of the cream puff and he asked me to make some. Well, emperor's cream puff is is something like takoyaki but sweet version with custard filling. I didn't have the mould so I made him another version, with durian cream puff recipe, and the custard cream I use Yani's recipe. I remember I read from a forum about non-shrinking cream puff. Someone suggested that to prevent cream puffs from shrinking or turning soft soon after baking is to leave them in the oven with the door ajar until the puffs are cooled. I did follow the suggestion and my cream puffs turned out beautifully, the size and shape stayed the same after I took them out from oven.
Custard Cream Recipe
Ingredients (2½ cup):
- 450 ml milk
- 2 tbsp all purpose flour, sifted
- 75 g sugar
- 1½ tbsp corn starch
- 4 egg yolks
- 2 tbsp butter
- Few drops of vanilla extract
- Warm milk in micro for 3 minutes.
- Add in flours and sugar, mix well.
- Add in egg yolks in batches, whisk and mix well on each addition.
- Place mixture in micro and heat up for 5 minutes. Check 3 to 4 times, bring out to stir.
- Add in butter and stir rapidly to mix. Allow to cool before use.
Note: If micro is not available, warm milk and cook custard over low heat with stove (whisk always).