with MARIGOLD HL Strawberry / Chocolate / Banana Milk
Custard Cream Puffs
Made With MARIGOLD HL
Milk (Plain)
Ingredients
Custard Cream
250ml MARIGOLD HL Milk (Plain)
2 pcs eggs yolks
20g cornflour
5g salted butter
Choux Pastry
50g salted butter
2 pcs eggs, lightly beaten
100ml water
70g bread flour
(Optional)
Icing sugar
Method
1
Custard Cream: Whisk yolks, sugar, cornflour & 100ml of MARIGOLD HL Milk (Plain) in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Stir in butter & transfer it to a bowl. Cover it with plastic wrap & refrigerate for later use.
2
Choux Pastry: Put butter & water in a saucepan & bring to boil. Then add flour at once into the boiling liquid. Use a spatula to stir thoroughly until a dough ball is formed & does not stick to the side of the pan.
3
Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till the batter becomes a thick paste.
4
Place batter into a piping bag with a round tip. Pipe onto baking tin lined with a silpat mat.
5
Bake in a preheated oven @ 190°C for 10mins, then 180°C for 20mins.
6
Let the choux pastry cool completely before pipping custard filling. Dust with icing sugar & serve.
Credits
meowcathy16
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