Cream Puffs With Custard Cream Filling

Choux Paste

1. Preheat oven to 190°C
2. Combine water, salt, butter, and Star Brand Vanilla Flavour in a saucepan. Bring the mixture to a rapid boil and then lower the heat.
3. On low heat, stir in the sifted Blue Key Superfine Superwhite Flour. Constantly stir until thick paste form and the paste pulls away from the sides of the pan.
4. Transfer the paste to a mixer and beat on low speed to release steam from the paste.
5. While the paste is still slightly warm, beat in the eggs, one at a time. Mix well with each addition. Continue mixing until smooth and thick paste form.
6. Fill paste into piping bag and pipe small mounds of 20g each onto baking tray lined with parchment paper.
7. Bake for 25 minutes or until the puffs are nicely golden brown. Remove from baking tray and let puffs cool completely.

Custard Cream Filling

1. Mix instant custard powder and water in a bowl to form custard mixture.
2. In another mixing bowl, beat whipping cream until soft peaks form. Add in the custard mixture and beat until light and fluffy.

To Assemble Cream Puffs With Custard Cream Filling

1. Fill the custard cream filling into a piping bag.
2. Make a slit at the side of cream puffs and pipe in the custard cream filling.
3. Dust icing sugar on the cream puffs.