In this ‘Baked With Pandan’ series, this Pandan Cream Puff recipe makes addictive little balls of heaven. Best eaten cold and you’ll be floating to heaven by the end of it!
- Choux Pastry
- 130g water
- 2g salt
- 70g unsalted butter
- 100g all purpose flour
- 160g eggs
- Pandan Custard
- 180g milk
- 32g egg yolks (2 nos approx.)
- 40g sugar
- 10g all purpose flour
- 10g corn flour
- 3g pandan flavour
- 180g whipping cream
- In a bowl, whisk all the ingredients together till sugar dissolves, set aside.
- Meanwhile, bring the milk to a simmer. Once simmer, turn off heat and gradually pour 1/4 of the hot milk onto the egg mixture, whisking constantly.
- Once done, pour back the mixture into the remaining 3/4 hot milk, whisking constantly. Turn on low heat and cook till the custard thickens.
- Transfer over to a bowl and cling wrap the surface of the custard. Let it cool before further chilling in the fridge.
- In a pot, combine water, salt and butter. Bring it to a boil.
- Once boiling, add in the flour and mix till it forms a dough. Turn off the flame once it comes off the pot easily.
- Transfer the dough into a mixer. With a paddle attachment, beat it for 1-2 minutes before gradually adding your eggs.
- Stop once it becomes paste-like and transfer into a piping bag to pipe on a lined baking tray. Make sure to leave enough room in between each pastry.
- Bake for 20 minutes at 200 deg C. Leave it too cool before poking a hole at the bottom of each choux.
- In a mixing bowl, whisk the chilled pandan custard for 1-2 minutes.
- Gradually add in the whipping cream and whisk for another 2-3 minutes. The filling might appear runny but it should slightly set once chilled.
- Transfer the custard into a piping bag and pipe into each choux from the hole.
- Once done, let it refrigerate for at least 1 hour before serving! You could also dust the top with some icing sugar if you'd like. Enjoy!