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Friday, January 29, 2010

Chocolate Custard Cream Puffs

Neighbour Maria fell in love with my cream puffs.
This time, I offered her new flavours, Chocolate Custard and regular fresh cream (she used to order only vanilla custard cream)

For the chocolate custard, I tweaked my usual recipe to be like this. Still using whole eggs rather than just egg yolks… I will avoid pure yolks recipes unless I have a pure egg white recipe coming up.

Chocolate Custard Filling
2 eggs
500ml chocolate milk
120gm sugar
2 level Tbsp all purpose flour
2 level Tbsp cornstarch
60gm bittersweet chocolate
½ tsp vanilla extract

1. Bring chocolate milk to a boil.
2. Meanwhile, beat eggs with sugar until pale coloured. Mix in flour and cornstarch until well combined.
3. Pour some boiling milk into the egg mixture while stirring with a balloon whisk. Adding more as u stir. When u've added more than half of the milk, u can pour in all the milk. Stir well.
4. Pour custard mixture back into saucepan and on low heat, cook custard until it simmers and no longer taste floury.
5. Remove from heat. Add in vanilla. Put in chocolate and let it sit for 1 minute. Stir until chocolate melts and remove to a container to chill.
This amount of custard is enough to fill one portion of my choux recipe


  1. This looks good, will try it after CNY. Thanks for sharing.

  2. this is a great way to avoid the fattening and boring whipping creams! Love the chocolate custard. Thanks for sharing this, Wendy! I really needed this :)

  3. Oh my daughter will love these as she is a chocolate lover.... these look so yummy

  4. Sonia: Let me know how it goes :)

    Tracie: Does that mean u'll try this soon?? :)

    AFTH: Try to make this, it's not that difficult.

  5. walau er again again!
    You post damn lot of good recipe… I still have nt start to make one here.
    Stuck in Ukraine…. Quite difficult for me to make one.
    Mmmm I must try one of ur recipe one day… (hope it coming very soon)

  6. Voon,
    U still stuck there meh??? I tot u're using ur GPS going around town leh...
    U better come back for CNY leh

  7. Hi wendy! I'm going to attempt this. I promised myself I would make this right after exams. May I know if the white ones are custard cream or whipped cream? and how long can the puffs last with/without cream. does it need to be kept in fridge? I was thinking of these for a party and I need to make ahead of time. I'm afraid that it will turn soggy.
    Would really appreciate advise from you :)

  8. Tracie,
    Nice to know that you are going to do this.

    The white ones are whipped non dairy topping cream.
    If made unfilled, they can last quite long, few days room temp, weeks chilled, months frozen, just keep them air tight. I don't bother about air tight, I just reheat them at 150C for 10 minutes and you'll have hot and crispy choux puffs again. But cool down before filling.
    If you fill them ahead, you can't reheat to crisp them up again, so leave the filling to the day of serving. These choux puffs that I made will not be as soggy and soft as the bakeries, maybe due to the long baking time and the pricking of the puffs at the end of the bake time.

    Actually my vanilla bean filling is more popular than this choc one. I've got a lot more orders for that instead of these two.

  9. vanilla bean filling the ones on the eclairs? Okay, I shall make them then. Thanks for enlightening me, Wendy!
    *Big Hug*

    would let you know about it after I made them, hoping I would suceed!
    Have a nice dayy :))

  10. Jes,
    Can keep, no prob.
    But if u fill it and keep, it'll turn soggy.
    U can keep the puffs in an air tight container, and chill the filling separately.
    Then fill when you feel like eating so that the puff remains crunchy and the filling is cold.

  11. how creative by using corn cream


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