August 17, 2009

Teatime 6 ~ Cream Puff with Mocha crust

Recently, Bintang MegaMall have a lot of food outlets. First, they have Mary Brown then Big Apple that is the doughnuts store then Taste Better that is the fruits ice cream, durian puff, fruits muffin and some tit-bits store and now Sushi King.... ^^

Every week end we will bring the kids to go around to different malls to shop for groceries. This week we went to Bintang MegaMall. Can you image Giant Supermarket is giving 10 cents sale for per piece of tomato, ice cream with coated chocolate and nuts, instant campbell muchroom soup and etc........ :p

While we are shopping, we are attracted by this strong durian scent to a food stall named Taste Better. Going to see what up, there. Guess what they are selling durian cream puff. As I am pregrant now, I can't resist the delicious taste of the durian so we bought a set of the durian puff. It is 6 pieces (small pieces) with durian custard filling cost rm5.50. Em... its really delicious. Shawn and Samson loves it too. Asking for more....So I have to DIY hehe..... a different version. Mine is Cream Puff with Mocha crust, filling is custard with baileys......sound yum right...Hee they taste awesome.

Cream puff is a really delicate kind of pastry I guess. Crem puff or Choux puff (pronouced 'shoo') is easy to make and produces light, attractive shapes of crispy texture suitable for both sweet and savoury finished like savoury buns, chocolate eclairs, crust topping puff or just a plain puff with simple custard filling. A successful puff have to be puffy and hollow inside. The filling have to be just the right taste or else everything will be spoil.

Ingredients for Choux pastry:

60g butter
1/2 cup water
1/2 cup plain flour, sifted
2 eggs, lightly beaten


1) Chopped butter and put in a pan with the water. Bring it to a rolling boiled.

2) Immediately remove the pan from the heat and add in all the plain flour at once. Beat with a wooden spoon until smooth. Return to the heat and stir vigorously with the wooden spoon until mixtures leaves aside of the pan and forms a smooth ball. Let it cool a little.

3) Using a electric beater, add egg a little at a time, beating well between each addition, until the mixture is thick and glossy. You may not need to add all the egg.

4) Lightly grease a large baking tray. Put the mixture into a piping bag with a star nozzle. Pipe rounds onto the baking tray. Preheat oven at 190c , bake for 10 mintues and reduce to 180 and bake for 15-20 minutes, or until well browned and puffed. Pierce the sides to allow steam to escape and then leave to dry out. Leave to cool completely before stuff in the custard filling.

To make the custard filling:

i) 240ml fresh milk

ii) 40g castor sugar
40g egg
10g corn flour
15g plain flour

iii) 20g butter

iv) 1 tbsp baileys


1) Mix i and ii together, boil it and keep stiring until the mixture thicken. Remove pan from the heat and add in butter and baileys mix to combine.

2) Set aside, to cool.

To assemble the choux puff:
1) Just cut a slit at the side of the puff and fillling in the custard filling.
2) If you like you could garnish it will a shake of icing sugar on top of the puff.


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