Chocolate Custard Cream Puff

Salam malam sabtu.Wah hujan dan ribut petir dari petang tadi membawa kemalam pula.Dah 2 3 hari teringin nak makan cream puff.Jalan-jalan cari resepi dan jumpa ni kat rumah Wendy (Juara blogger masterchef tu....).Kita memang suka masuk dapur dia dari dulu lagi.Hari ni nak CNP resepi cream puff with chocolate custard  filling.Thank you Wendy.May I shared this with others here ok. 

 Source of recipe: Wendy...table for 2 or more

Choux Pastry:
250ml water
90gm butter (salted)
150gm flour
10gm sugar
4 large eggs

1. Sift flour to remove clumps and mix with sugar, set aside.
2. Bring water and butter to a boil on low heat.
3. When butter has fully melted, dump (1) in at one go. Stir immediately with a wooden spoon, and continue to stir until a dough is formed, and it leaves the sides of the pot.
4. Remove pot from heat and leave to cool for 5 minutes.
5. Beat in eggs one by one, making sure each egg is fully incorporated before adding the next. Beat mixture until it is smooth and glossy.
6. Pipe or spoon mixture onto baking trays, about the size of a small lime/calamansi 2 inches apart from each other. Bake in a preheated oven of 190C for 10 mins and 170C for another 15 mins. ( P.Ros baked on 190C for 10 mins and 170C for another 20 mins).
7. Cut a small slit immediately upon removal from oven to release steam from inside the puff.
8. Leave to cool down totally before piping in the filling.
Note: If u’re not using a fan-forced oven, u may need to jack up the temperature by 10C each time. And if u want to make larger puffs, extend the 2nd level’s baking time.

 Chocolate Custard Filling
2 eggs
500ml chocolate milk (P.Ros used just fresh milk)
120gm sugar
2 level Tbsp all purpose flour
2 level Tbsp cornstarch
60gm bittersweet chocolate(P.Ros used 100grm cooking chocolate)
½ tsp vanilla extract

1. Bring chocolate milk to a boil.
2. Meanwhile, beat eggs with sugar until pale coloured. Mix in flour and cornstarch until well combined.
3. Pour some boiling milk into the egg mixture while stirring with a balloon whisk. Adding more as u stir. When u've added more than half of the milk, u can pour in all the milk. Stir well.
4. Pour custard mixture back into saucepan and on low heat, cook custard until it simmers and no longer taste floury.
5. Remove from heat. Add in vanilla. Put in chocolate and let it sit for 1 minute. Stir until chocolate melts and remove to a container to chill.
This amount of custard is enough to fill one portion of my choux recipe

 

 

                                                          happy cooking