Thursday, April 9th, 2009 | Link to this Post
Cream Puffs with Egg Custard Filling
One of my favorite Chinese desserts that my mother used to make when we were little. Now, I can make it for my own children! And they love them!
Ingredients 1 cup water 1/2 cup oil 1 cup flour 1/2 tsp. salt 4 eggs
Directions 1. Mix water and oil over low-medium heat until it starts to boil. 2. Turn off heat. 3. Mix the flour and salt together and add to the water and oil. 4. Stir well and let the mixture cool to room temperature. 5. Beat in the eggs one by one until a smooth batter forms. 6. Drop the batter onto a cookie sheet. 1x recipe should yield about 18 medium puffs. 7. Bake at 350F for 30 to 35 minutes.
Egg Custard Filling
Ingredients 1 cup water 1/2 cup + 2 Tbs. sugar 3/4 cup milk 7 Tbs. flour 1 Tbs. butter 1/2 tsp. vanilla extract 3 egg yolks
Directions 1. In a stainless steel pot, mix all the ingredients (except for the butter, vanilla extract, and eggs) with a hand-held blender. 2. Cook over low to medium heat, stirring continuously, until mixture is thick and bubbly. 3. Remove from heat and add the butter and vanilla extract. 3. Let mixture cool completely. 4. Add the egg yolks and return to low-medium heat until it starts to bubble. 5. Let cool before filling in puff pastries.