Crispy Shell Cream Puffs
Pâté à choux filled with creamy vanilla custard and topped with a crisp cookie topping. Ultimate comfort food.
Good days are days with vanilla custard and cream puffs.
Days when you need something sweet and rich and custardy. And biting into crispy cookie shells and flowy dreamy vanilla custard.
It does take a little more time than a regular cream puffs, but it is totally worth every effort. And making pâté à choux isn't very difficult either. Just a bit of arm muscle, some good mixing, and it's done.
And you can easily change the cookie topping to customise your cream puffs- matcha, red velvet, vanilla bean, chocolate, and match the custard fillings with your cookie topping.
And that custard oozing out for the crisp pastry-- heavenly.
Try to fill the pastries with the cream right before you eat them so the pastry remains crisp.
Otherwise, they keep for 1-2 days refrigerated with the pastry still slightly crisp, if they even last that long (okay I admit I ate 3 in one day because it's so good).
Crispy Shell Cream Puffs
Recipe adapted from Little Japan Mama
Custard Cream
1/2 cup flour
1/2 cup sugar
4 egg yolks
3 cups milk
30g butter
(Optional: 1 cup whipped cream)
In a medium saucepan, whisk together all the ingredients (except whipped cream, if using).
Place over medium heat, stirring constantly using a wooden spoon, until thick.
Transfer to a heat proof bowl and cover with plastic wrap touching the surface of the custard.
May be made one day in advance.
If desired, fold in whipped cream once completely cooled.
Cookie Crust
30g butter, melted
1/3 cup icing sugar
1/3 cup plain flour
Combine the ingredients for the cookie crust together and set aside,
Pâté à choux
120g butter
3/4 cup water
1 1/3 cup all purpose flour, sifted
5 eggs
1/4 tsp salt
1 tsp sugar
Preheat the oven to 210 degrees celsius. Line two large sheet trays with parchment.
In a medium saucepan, heat the butter, water, sugar and salt, until the butter has melted and mixture starts to boil.
Turn off the heat and tip in the flour, beating constantly with a wooden spoon until a smooth, firm dough is formed.
Transfer the dough to a large mixing bowl.
In a separate small bowl, crack the eggs and beat well.
Add the eggs, one at a time, into the dough, beating continuously until completely combined.
When all the eggs have been added, the batter should be thick and shiny.
Spoon the batter into a piping bag fitted with a large round tip.
Pipe 14 or more mounds of batter onto the parchment, ensuring you leave sufficient space between each choux.
Bake for 20-25 minutes, or until they are puffed and golden on top.
Let cool completely.
Fill a piping bag fitted with a thin, small and long tip with the cool custard cream.
Using a pairing knife, make a small hole large enough to fit the piping tip in the bottom or side of the choux.
Pipe the filling in until the choux is completely filled.
Store refrigerated for up to 3 days.
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