1980's Custard Cream Puff

Ingredients

• For the puff

(A)

• 1/2 tsp salt
• 11oz water
• 5oz butter

(B)

• 7oz flour
• 1/2 tsp baking powder (i used double acting)

(C)

• 6 egg yolk
• 4 egg white
• For the custard
• 5 1/2 oz sugar
• 8oz water
• 2oz custard powder
• 2oz corn flour
• 20oz evaporated milk
• 3 egg yolk
• 1/2 tsp salt
• 63g butter

Directions

1. Method for the puff
2. 1. Using slow fire, cook (A) till butter melt and boil
3. 2. Lift away from fire and add (B) immediately and mix till dough like
4. 3. Continue cooking on low fire till a thin layer of the dough is �stuck� to the pan
5. 4. Remove from heat and cool down using a electric mixer. Beat on high for 2 to 5 mins
6. 5. Whisk (C) slightly and add into the dough mixer slowly. Wait till the egg is well corporate before continue adding
7. 6. Final dough should be sticky and moves cleanly away from the mixer dough while mixing
8. 7. Pipe as desired and bake in pre-heated oven, 450F for 20 to 30mins
9. Method for custard filling
10. 1. Mix half of evaporated milk with all of custard powder and corn flour. Set aside
11. 2. Cook sugar, remaining half of evaporated milk, water, salt, egg yolk, slightly
12. 3. Remove from heat and add (1)
13. 4. Bring back to heat and boil till thicken
14. 5. Careful to control the heat to prevent burnt base (will affect the taste)
15. 6. Remove from heat and cool down immediately with ice water bath, add melt butter and stir well
16. 7. Cool in fridge till ready to fill puff