Cream Puffs

Tested Recipe with Slight Adjustment Adapted from



Choux Batter:

100ml water

60g unsalted butter

A pinch of salt

60g cake flour

3 beaten eggs

Pastry cream:

400ml full cream milk

¼ tsp pure vanilla extract

4 egg yolks

100g caster sugar

2 tbsp cake flour

2 tbsp corn starch

100ml heavy cream

½ tbsp caster sugar


Some icing sugar

Preparation Instructions:

  1. Choux pastries:
  • In a pot, combine the water, unsalted butter and salt. Bring to a boil on medium heat. When the butter is completely melted and it reaches a rolling boil, turn off the heat.
  • Add the cake flour the pot. Quickly stir the mixture. When the flour has absorbed the water evenly and the mixture begins to turn gooey, turn on the heat again. Continue to stir the mixture on medium heat until a thin film forms on the bottom of the pot.
  • Place the mixture into a bowl. Flatten it with a spatula and slightly cool to avoid cooking the egg. Then, gradually add the beaten egg in 4 to 5 steps. When the egg is completely absorbed, begin adding another portion.
  • Line a baking sheet with silicone baking mat.
  • Put the mixture into a pastry bag and squeeze the batter into 12’s 2-inch circle with 2-inch spacing with each other.
  • Dampen your finger with water and press each peak of the batter, adjusting the shape.
  • Bake in the oven at 200C for 30 minutes.
  • Remove the baking sheet and place the choux pastries onto a cooling rack to cool completely.
  1. Pastry cream;
  • Add milk to a pot and gradually heat it on low heat. When it begins to boil, turn off the heat and add in pure vanilla extract. Mix to combine.
  • Add egg yolks and caster sugar in a mixing bowl. Whisk until it begins to lighten in colour.
  • Add in cake flour and corn starch. Whisk to combine.
  • Add 1/3 of the milk to the bowl, diluting the egg yolk mixture.
  • Using a mesh strainer, strain the egg yolk mixture into the pot of the milk. Turn on heat, continue mixing the pastry cream until it thickens. When it begins to form bubbles, turn off heat.
  • Remove the pastry cream and leave to cool completely.
  • Add ½ tbsp of caster sugar and heavy cream in a bowl. Whip the cream until stiff peaks form.
  • Add the whipped cream to the pastry cream and mix to combine.
  1. To assemble:
  • Make a diagonal cut in each choux pastry.
  • Put the pastry cream into a pastry bag. Give it a little squeeze to remove the air inside.
  • Open the pastry and squeeze a generous amount of the cream into it.
  • Sprinkle some icing sugar on top.

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