I remembered that cream puffs are one of my favorite treat when I was in my high school and I called them “A-Care Treat Puffs” that I always get a couple at my high school cafeteria 3 times a week. I actually started to exploring how to make cream puffs 9 years ago and I started the filling cream by using heavy cream with pudding pack and I have adjust from pre-made filling cream to my homemade cream custard from scratch which I can control how much sweetness and stay healthy!
For a healthier choice, I substitute heavy cream to white egg whipped with monk-fruit instead of sugar. I still taste sweetness but it is better for my health.
Menu Ingredients Serving for 6
Pastry Ingredients
- 1 cup of All Purpose Flour
- 1 teaspoon of Sugar
- 1/2 teaspoon of Salt
- 1/2 cup of Butter
- 1 cup of Water
- 4 large Eggs
Pastry Preparation
- Preheat oven for 400 Fahrenheit degrees.
- In a small mixing bowl, added flour, sugar, and salt and mix well until everything cooperate, set aside.
- In a small pot, added water and butter at medium heat until butter dissolved.
- Added mixed dry ingredients into a pot and mix well until cooked. Removed from stove.
- Added one egg at a time, stirred until everything corporate then added another egg.
- Used 1/2 tablespoon scoop the pastry and placed on a baking sheet with placement paper. Make sure pastries are all the same size.
- Bake for 10 minutes at temperature 400 degrees then reduce oven to 350 degrees and bake for another 15 – 20 minutes.
*My oven is gas and it gets really hot and bake quicker. So, I bake less minutes. If your oven is electric then you will bake 15 minutes at temperature 400 degrees then reduce heat to 350 degrees and bake for another 30 – 35 minutes.
Cream Custard Ingredients
- 6 large Egg Yolks
- 1 and 2/3 cups of Whole Milk
- 1/2 cup of Sugar
- 1/2 teaspoon of Salt
- 3 and 1/2 tablespoons of Cornstarch
- 2 teaspoons of Vanilla Extract
- 1 tablespoon of Butter
Cream Custard Preparation
- In a small bowl, separate the egg yolks and egg white.
- Added sugar and mixed well with egg yolks until everything corporate.
- Added milk 2/3 cup and using hand whisk, mixed well until everything dissolved then added the left of the milk.
- Added cornstarch and whisk well.
- In a medium pot, added mixed custard into a pot and bring to boiled, keep stirring until ticked, turned off stove.
- Added vanilla extract and butter, mixed well.
- Store in an air tight container and refrigerate until use.
Last step, I filled in the cream custard inside the pastry puffs one at a time until all pastries are filled with custard cream and ready! I usually serve cream puffs with coffee, chai tea latte, or black tea. This menu can be served for afternoon tea time or evening dessert.
