Its been a while since I'm making this puff.I used to sell this puff and many other kuih during Ramadhan with my husband.Drop my son at my mom's place, 4 years old then, packed up things and opened the bazaar after Asar prayer.Juggling between teaching at school and making the kuih every single day is a tough job and I don't know how i manage that...well, that's an old story.. not anymore after having 3 kids..
Ok, back to business...Cream puffs are very easy to make really, though they might appear to be challenging in making.All you need is good,desired custard cream to go inside, and you need the puff itself. The custard for the filling needs to be made well in advance and cooled, and the puff needs to be fresh out of the oven, for ultimate deliciousness.Just follow the instruction and you'll never get lost...
And yet, from this single dough(choux pastry) , you can come out with variation of dessert such as eclair, cream puff, kuih belimbing (malay kuih-fried dough and sprinkled with castor sugar).
Ingredients for the custard filling :4 tbsp custard powder
2/3 cup evaporated milk
2/3 cup sugar
1 cup water
pinch of salt
1 tsp vanilla essence
How to make the custard?
Ingredients for the puff :
1 1/2 cup water
1/2 cup butter
pinch of salt
yellow food colouring(optional)
2 cup flour
How to make it?
Transfer the dough to a mixer and whisk in one egg at a time, mixing it well after each addition.The mixture should be smooth and shiny
When the dough is ready. put in a pastry bag with a nozzle to pipe the mixture.Bake about 15-20 mins depends on the size you make.Allow to cool before you put the filling.