Taiwanese Cream Puff With Custard Filling
INGREDIENT
Puff Shell
300g Plain flour
500g Water
200g Butter
20g Sugar
1tsp Salt
8 Nos Eggs
Crust Topping
100g Butter
150g Icing sugar
100g Ground almond
100g Plain flour
30g Egg
Custard Filling
250g Instant Custard Powder / Mix
600g Water
Method
Puff Shells
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Bring to boil water, sugar, salt and butter.
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Add in plain flour and off the heat or remove from heat. Mix until well combined.
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While the dough is still hot, add in eggs and mix until well combined.
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Pipe the batter into tray and place the crust topping on top of the piped batter.
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Bake at 200°C for 30 mins.
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Once baked, let cool a while before piping the filling. You may pipe from the bottom or cut the puff into half.
Crust Topping
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Mix butter and icing sugar until well blended.
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Add in ground almond and flour. Mix until combined.
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Add in egg and mix until dough formed.
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Keep in chiller overnight or keep in freezer for 2 hours.
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Remove from chiller/freezer and slice into 2mm pieces.
Custard Filling
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Mix all ingredients.
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Whisk the mixture for 3 minutes using mixer speed number 3.
