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Recipe for "Cream Puff"


make sure your using egg in the correct size. if not, it will effect the consistency of the dough (either too runny or too thick)


Pate A Choux Pastry
Unsalted Butter / Margarine 8 tablespoon
Salt 1/2 teaspoon
Granulated Sugar 1 1/2 tablespoon
All-Purpose Flour 1 cup
Eggs 4 - 5 (4 for the dough, 1 more for egg-wash)
Water 1 cup
For The Filling
Condensed Milk 2 cups
Water 1 cup
Cornstarch 2 tablespoons
Essence Vanilla 1/2 teaspoon


For the pate a choux pastry


Preheat the oven to 180 degree Celsius.


In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat.


When it boils, immediately take the pan off the heat. Stirring with a wooden spoon,


Add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.


Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture


Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed.


With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl.


Mix until the dough is smooth and glossy and the eggs are completely incorporated.
The dough should be thick, but should fall slowly


If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated


Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls.


Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points


Bake 15 minutes, then reduce the heat to 190 degree Celsius and bake until puffed up, and light golden brown, about 20 minutes more.


Try not to open the oven door too often during the baking.


Let cool on the baking sheet.

To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff.

For the filling


Combine all the ingredient and simmer until thicken