Cream Puffs [Homemade Custard Recipe]

Cream Puffs

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

  1. Warm milk in micro for 3 minutes.
  2. Add in flours and sugar, mix well.
  3. Add in egg yolks in batches, whisk and mix well on each addition.
  4. Place mixture in micro and heat up for 5 minutes. Check 3 to 4 times, bring out to stir.
  5. Add in butter and stir rapidly to mix. Allow to cool before use.

  6. Note: If micro is not available, warm milk and cook custard over low heat with stove (whisk always).

Comments :

16 comments to “Cream Puffs [Homemade Custard Recipe]”
Hani said...

beautiful shape!! next time will try the "ajar method".

tigerfish said...

So professionally made!
Thanks for that "ajar" tip :D

Lydia said...

hani & tigerfish, do try that method. It worked well for me.

sue said...

the puff looks beautiful..just like store bought..kudos!

Did u pipe the puff or spoon it out because it so beautiful shaped?

Anonymous said...

Lydia, could you please post the custard recipe!

Lydia said...

Sorry, I just noticed your comment here. Yes, I pipe the pastry.

I have updated custard cream in my post. Happy baking!

Jin said...

Hi, if i dont have a microwave, should i just heat it up using fire?

Anonymous said...

Hi, i tried the recipe. It taste great! Except that the custard cream i made turn out abit too soft.. Any advise on anything i could have done wrongly?

Lydia said...

Yes, use stove with low heat. If possible, use double-boil method.

There are few possible reasons for soft (runny) custard:
- too much milk
- too much egg (large size?)
- under cook
You can add in extra bit of flour if you think custard is too runny.

All the best!

Anonymous said...

Hi Lydia,

Do I bake the puff on the top shelf or on the medium shelf?


Lydia said...

Medium shelf.

Hanim Wahab said...

Hi it ok if i bake the puff tonite tomorrow then i fill in the cream..

Lydia said...

Sure you can bake the puff in advance.

Rachel Page said...

I am hooked on cooking cream puffs! The process is simply magical!

Unknown said...

I still can't find the CUSTARD

Lydia said...

ginab574, try to look for other custard recipe with ingredients you have in your pantry then.

LinkWithin Related Stories Widget for Blogs

Please Ask First

© 2005 - 2016 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner