Cream Puffs with Custard Creamy Corn Filling
The taste of cream puffs I ate when I was a kid. The tangy custard creamy corn filling, adults and children will love it.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp Custard Powder
- 2 tbsp Milk Powder
- 70 g Sugar
- 20 g Unsalted Butter
- 210 ml Water
- 425 g Canned Creamed Corn
- A Little Salt
- 160 ml Water
- 30 g Unsalted Butter
- 90 g All Purpose Flour
- 3 Eggs (included shell each about 63g)
- A Little Salt
- Some Icing Sugar
Instructions
- 1
Put all the ingredients of the [filling] into a pot.
- 2
Stir evenly over medium heat until it is slightly thick, then turn off the heat.
- 3
After letting cool, then put it in a piping bag for later use.
- 4
Add butter and water to the pot and boil until emulsified.
- 5
Turn to low heat and slowly pour in the sifted all-purpose flour, stirring while pouring.
- 6
Turn off the heat when it is almost stirred, and continue to stir at the remaining temperature until there is no dry flour, then let it cool.
- 7
Beat in the eggs after letting cool. Each egg must be stirred well before adding another one.
- 8
Stir until smooth and put the dough it into a piping bag.
- 9
Put a baking paper on the baking tray and squeeze out 12 puffs.
- 10
Spread a little water and flatten the tip of each puff.
- 11
After the oven is preheated to 160°C, put it in and bake for 40 minutes. After baking, let it stay in the oven, take it out after 5 minutes.
- 12
Cut the puff or punch a small hole at the bottom to put the filling in.
- 13
Sprinkle some icing sugar and it's done! It will taste like ice cream on the next day, if you put into the refrigerator!