I like cream puffs and I can eat half a dozen at one time, knowing very well that my already tubby waistline would increase by a few centimetres! I am very particular about only eating cream puffs that do not have an “eggy” smell! Cream puffs are not difficult to make and you do not need many ingredients. Once you have mastered the art of making the choux pastry, you can fill it with any kind of sweet or savoury fillings. I have created a Pandan Kaya Cream Puff recipe here. If you cannot find Pandan Kaya, you can replace it with lemon curd or raspberry jam.
TO MAKE CHOUX PASTRY
120 g Q.B.B. ghee
160 ml water
160 g flour
8 medium eggs
- Preheat the oven to 220°C.
- Line a baking tray with non-stick baking paper.
- Bring the Q.B.B. ghee and water to the boil in a saucepan over a medium heat.
- Using a wooden spoon, stir in the flour. Keep stirring it until the dough leaves the side of the pan. Keep aside to cool it slightly.
- Transfer this dough to a bowl and using an electric beater, beat in one egg at a time until the dough becomes glossy and thick.
- Fill the mixture into a piping bag and pipe out circles about 4-5 cm in diameter, leaving about 4 cm space in between each onto the prepared baking tray
- Bake the puffs in a preheated oven of 200°c for 20 minutes. Then lower the temperature to 170°c and bake for another 10 minutes or until they look puffed and golden.
- Remove the puffs from the oven and leave them on a wire rack to cool slightly. Next, use a small sharp knife cut a slit into the side of each puff.
- When completely cool, pipe the prepared Kaya Cream into the puffs and dust with sifted icing sugar if desired.
TO MAKE KAYA CREAM
20 g green bean flour (hoon kueh flour)
25 g caster sugar
180 g full cream milk
250 g thickened cream
100 g pandan kaya (also known as egg jam and available in supermarkets)
- Combine the green bean flour, sugar and milk in a saucepan and cook over a low heat, stirring all the time till it thickens.
- Transfer the mixture into a glass bowl, cover and leave it aside to cool completely and then refrigerate it for about half an hour.
- Using a whisk or an electric beater, beat the cream till soft peaks form and fold the cream and kaya into the cooled green bean flour mixture.
- Place this in a 2 cm-diameter nozzle piping bag and pipe into the prepared puffs.