Max Factor

Cream Puff Recipe (with soft custard filling and caramel glaze)

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• published: 30 Jun 2012
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How to make cream puff with cream filling and caramel glaze Cream Puff (Makes 9 puffs) (To make 18 pcs. Cream Puff, double the amount of the recipe) Choux Pastry: ½ cup water ¼ cup butter ¼ teaspoon salt ½ cup all purpose flour 2 eggs 1. In a saucepan combine water, butter and salt. 2. Heat until butter melts and water boils. 3. Lower heat to medium heat. 4. Add flour and stir (I use a wire whisk) vigorously until mixture leaves sides of pan. 5. Remove from heat and with a wire whisk or wooden spoon, beat in eggs one at a time, beating until smooth before adding the next one. Continue beating until very smooth and shiny. 6. Drop the mixture onto ungreased cookie sheets by heaping tablespoons about 2 inches apart. (9 puffs) 7. Bake in preheated oven on 400 degrees F for 30 minutes then lower temperature of oven to 300 degree F and continue baking for 5 to 10 minutes. 8. Allow to cool Vanilla Cream Filling ¼ cup sugar 1 tablespoons cornstarch 1/16 teaspoon salt 1 cups milk 1 eggs yolks, slightly beaten 1 tablespoon butter ½ teaspoon vanilla 1. Blend sugar, cornstarch and salt in a saucepan. 2. Combine milk and egg yolk. 3. Gradually stir into sugar mixture. 4. Cook over medium heat, stirring constantly until mixture thickens. 5. Boil and stir for 1 minute. 6. Remove from heat. 7. Stir in butter and vanilla. 8. Allow to cool. 9. Prepare pastry bag, put in the cream filling. 10. Get one puff shell and inject filling inside. Do the same with the rest of the puff. No need to fill up the whole puff, just make sure there's enough fillings for all the puff. (around 2 tablespoons each puff) Caramel Glaze ¼ cup sugar 1/8 cup water (or 2 tablespoons) 1/32 teaspoon cream of tartar (just a bit) 1. Combine sugar, water and cream of tartar in a saucepan. 2. Boil until sugar is melted and becomes caramel-colored. 3. Use a fork to make a thread-like caramel sugar. Wrap around each cream puff. Note: There are 3 parts in making cream puff: Choux pastry (shell), vanilla cream filling and caramel glaze. You can make choux pastry and filling one day ahead. If the puff becomes soft the next day, you can warm them in the oven to make them crispy again. Even if you already put in the filling. (If with caramel glaze, it will burn easily). The caramel glaze will melt especially if the weather is humid. It will only stay crunchy for 3 to 4 hours. It's easier for me to use a wire whisk in mixing the flour.