“Beard-Papa” – alike Cream Puffs Recipe

Dear all,

Some of  you may be interested to know the recipe for the cream puffs. So I am going to post the recipe below. I am sure the late Mrs Leong Yee Soo will not mind me sharing this fantastic recipe of hers.

Btw, the custard cream did not really taste that bad lah, just that I prefer the Beard Papa’s vanilla cream fillings better. My best friend told me the custard cream tasted like those in cream puffs sold outside, so isn’t really that bad afterall. Hahaha.

Cheers, antimoron

INGREDIENTS (Makes around 15 of Beard Papa’s size)

Custard Cream Filling:

• Eggs – 3
• Sugar – 115 grams
• Plain Flour – 3 Tbsp, heaped
• Custard Powder – 1 tsp
• Evaporated milk – 225 ml
• Water – 225 ml
• Condensed milk – 2 Tbsp
• Butter – 1 tsp (approximately 5 grams in 1 tsp)
• Vanilla essence – 1 tsp

Choux Pastry:

• Plain Flour – 170 grams
• Baking Powder – 1 tsp
• Butter – 115 grams
• Water – 285 ml
• Eggs – 5

Things to note: (Not written in the book)

•  I think, unless o/w stated to be heaped, the teaspoon and tablespoon measurements should be level.
• Use large eggs if possible.
• I used Bird’s Custard Powder.
• For the custard cream filling, you are supposed to cook it, don’t over-cook it for too long or the texture becomes too hard.
• The sugar amount for the custard cream should not be reduced unless you totally hate sweet stuffs. This recipe’s sugar amount is just right, not too sweet.

METHOD

To prepare custard cream filling:

• If available, use a spiral egg beater (I don’t know what’s that!!! Anyway, I was lazy and just used my bare muscles to whisk everything together using the balloon whisk.) Beat eggs, sugar, flour and custard powder together in a heavy-bottomed saucepan.
• Place evaporated milk and water in another saucepan and bring to near boiling point.
• Pour evaporated milk mixture and condensed milk into the egg mixture. Stir over low heat until mixture becomes think. (Be careful! Make sure it is done at really low heat as the mixture thickens very quickly. Don’t let it get too thick. When it cools, it appears even thicker.)
• Remove from the heat, stir in the butter and vanilla essence and set aside to cool before using.

To prepare choux pastry:

• Pre-heat oven to 230 degrees Celcius.
• Sift flour and baking powder into a bowl.
• Combine butter and water in a saucepan and bring to boil.
• Stir in the sifted flour and cook until mixture is smooth and comes away from the sides of the pan.
• Remove from the heat. Pour into a mixing bowl to cool.
• Beat in eggs, one at a time, until mixture is smooth and shiny.

To make cream puffs:

• Place choux pastry mixture in a forcing bag (I used a piping bag) and press out small heaps of batter on a greased baking tray. Make sure there is enough space in between for expansion. (They really can expand!! – To slightly smaller than twice its original size)
• Bake at 230 degrees Celcius for 15 minutes. Reduce heat to 175 degrees Celcius and bake for another 15 minutes until golden brown. (DO NOT open oven door during the first 15 minutes)
• Cool on a wire rack. Make a slit in the puffs and fill with custard cream.