Recipe Description
In this ‘Baked With Pandan’ series, this Pandan Cream Puff recipe makes addictive little balls of heaven. Best eaten cold and you’ll be floating to heaven by the end of it!
Recipe Ingredient
- Choux Pastry
- 130g water
- 2g salt
- 70g unsalted butter
- 100g all purpose flour
- 160g eggs
- Pandan Custard
- 180g milk
- 32g egg yolks (2 nos approx.)
- 40g sugar
- 10g all purpose flour
- 10g corn flour
- 3g pandan flavour
- Others
- 180g whipping cream
Instructions
- In a bowl, whisk all the ingredients together till sugar dissolves, set aside.
- Meanwhile, bring the milk to a simmer. Once simmer, turn off heat and gradually pour 1/4 of the hot milk onto the egg mixture, whisking constantly.
- Once done, pour back the mixture into the remaining 3/4 hot milk, whisking constantly. Turn on low heat and cook till the custard thickens.
- Transfer over to a bowl and cling wrap the surface of the custard. Let it cool before further chilling in the fridge.
- In a pot, combine water, salt and butter. Bring it to a boil.
- Once boiling, add in the flour and mix till it forms a dough. Turn off the flame once it comes off the pot easily.
- Transfer the dough into a mixer. With a paddle attachment, beat it for 1-2 minutes before gradually adding your eggs.
- Stop once it becomes paste-like and transfer into a piping bag to pipe on a lined baking tray. Make sure to leave enough room in between each pastry.
- Bake for 20 minutes at 200 deg C. Leave it too cool before poking a hole at the bottom of each choux.
- In a mixing bowl, whisk the chilled pandan custard for 1-2 minutes.
- Gradually add in the whipping cream and whisk for another 2-3 minutes. The filling might appear runny but it should slightly set once chilled.
- Transfer the custard into a piping bag and pipe into each choux from the hole.
- Once done, let it refrigerate for at least 1 hour before serving! You could also dust the top with some icing sugar if you'd like. Enjoy!
Pandan Custard
Choux Pastry
Assembling
