Wednesday, August 4, 2010

Profiteroles aka Cream Puffs

I'm in a mood to do some baking today. Decided to try out June's Profiteroles using Corn Custard recommended by ChiaoJu.
As I like to taste and to munch on corns, I decided to go grab a cup of 'Corn In A Cup' to add to my corn custard filling for texture.

I only started baking at about 4pm, so decided to just make a few pieces as I know these cream puffs taste better on the day of baking. As June's recipe only calls for 9Tbps of flour, I knew it would not yield much which suited me fine.

l: Nicely puffed up Choux Pastry
r: Pastry with a horizontal slit on each profiteroles

These profiteroles turned out great! I yielded only 8 pieces as I am bad in making uniform dough balls of the same sizes. I ended up with some rather large dough balls. Luckily all were baked quite evenly.

And because I added a full cup of 'Corn In A Cup' into my corn custard filling, I was left with leftovers. I guess I need to either bake another batch tomorrow or just spread it on my bread for breakfast tomorrow.

Everyone in the house was full of praise for this nice tea-time snack. I was kinda 'instructed' to make more tomorrow. But knowing me, I will most prolly skip a few days before making this again. I need to have the MOOD to bake, you know! :P

Please feast your eyes on these beauties. They don't only look good, they tasted great as well!

l: front view
m: back view
r: all packed into the Tupperware and ready to be brought over to mum's house

OK, one last photo for you to drool over them. Look at those overfilled corn custard filling....yummy!

Recipe: Profiteroles with Corn Custard (copied directly from June's blog)

Pastry Ingredients:

  • 9 Tbsp All Purpose Flour
  • Pinch Of Salt
  • 1/4 Cup Butter, Diced
  • 2/3 Cup Water
  • 2 Large Eggs, Lightly Beaten

Corn Custard Filling Ingredients:

  • 2/3 Cup Water
  • 1/4 Cup Milk
  • 2/3 Cup Creamed Corn
  • 1/4 Cup Custard Powder
  • 4-5 Tbsp Sugar (I used 4 Tbps)


Preheat oven to 400F (~200 degree C). Line baking sheet with parchment paper. Sift flour and salt into a bowl. Heat (medium heat) butter and water in a pan until butter melts. Increase heat and bring mixture to a boil. Remove pan from heat and immediately tip in all the flour. Beat vigorously with a wooden spoon until flour is mixed into the liquid.

Return pan to a low heat, then beat mixture until it leaves the sides of the pan and forms a ball. Set pan aside and allow to cool for 2-3 minutes. Add beaten eggs, a little at a time, beating well after each addition until you get a smooth, shiny paste which is thick enough to hold its shape.

Spoon or pipe choux pastry into rough balls (slightly larger than a golf ball) onto baking sheet. Sprinkle baking sheet with some water. Bake pastry for about 30 minutes, until pastry are well risen (about twice the size) and golden brown. Remove from oven, and make a neat horizontal slit along the sides of each pastry to release steam. Lower oven temperature to 350F (~180 de and bake for another 5-10 minutes. Cool on a wire rack.

To make filling, mix together ingredients of the corn custard filling in a pan. Then heat mixture gree C) over medium heat stirring constantly until mixture thickens. Remove from heat, transfer to a bowl and let custard cool down.

To assemble, enlarge original horizontal slits and cut pastry into halves. Fill pastry custard corn. Dust with some powdered sugar (if preferred) before serving.

Enjoy making them!

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