• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 35 People
  • Difficulty Hard
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This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Choux Paste:
  • 125g Anchor UHT Full Cream Milk
  • 125g water
  • 1/2tsp salt
  • 10g sugar
  • 100g Anchor Unsalted Butter
  • 150g all purpose flour
  • 4 whole eggs Grade A
  • Vanilla Custard Cream:
  • 500g Anchor UHT Full Cream Milk
  • 1tsp vanilla extract
  • 5 egg yolk
  • 125g sugar
  • 40g corn flour
  • 50g Anchor Unsalted Butter
  • 250g Anchor UHT Whipping Cream

Instructions

    For the Choux Paste:
  1. Boil the milk, water, salt, sugar and butter in a pot.
  2. Remove from heat and add the flours and mix well.
  3. Immediately put back on heat and cook until the dough start stick around the pot. (Cook the dough about 2 - 3 minutes while you mix and move it around in the pan)
  4. Once done, transfer to a mixing bowl and let it cold down slightly for few minutes.
  5. Using a paddle attachment, add in eggs one at a time to mix, mixing well after each addition. Mix until you reach the right consistency. (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs or adjust by adding slightly more eggs)
  6. Using a round piping tip, pipe the dough on a non-stick baking tray. (About 3.5cm round ball each)
  7. Slighly press the top surface using fork with some beaten egg. To flatten or smoothen the top.
  8. Bake in a preheated oven at 160 C for about 30 minutes(depending on size).
  9. Leave aside to cool down.
  10. For the Vanilla Custard Cream:
  11. Using a medium sauce pan, bring milk and vanilla extract to a boil.
  12. In a bowl, mix egg yolk and sugar until well. Then add in corn starch to mix well.
  13. Pour 1/3 part of the hot milk into the egg mixture and immediately mix well. Continue to mix in the remaining hot milk.
  14. Bring the mixture back to saucepan and cook until bubbling. (whisk constantly during cooking, the custard should be thicken and become glossy)
  15. Remove from the heat and immediately add in the soft butter. Mix well.
  16. Transfer the custard to a bowl and cover well the top by touching the custard surface with plastic wrap. Cool down to room temperature.
  17. In a mixing bowl, whip whipping cream until soft peak. Then fold into the custard.
  18. Fully fill into the ready choux puffs. Then dust with snow icing for deco. Serve chill.

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