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Corn Custard Cream Puffs

Friday, August 13, 2010

An order from neighbour Maria
The custard don't look smooth becos of the creamed corn in it. Mouthfeel is fine.

Corn Custard Cream Puff

Choux balls
Refer here

Corn Custard filling
200ml evaporated milk
200ml water
200gm creamed corn
70gm sugar
2 eggs
2 tbsp all purpose flour
1 Tbsp custard powder

1. Beat sugar and eggs together. Mix in custard powder and flour. Combine to be a smooth paste.
2. Bring evaporated milk and water to a boil in a saucepan. Pour hot milk mixture over eggs mixture, slowly, stirring at the same time.
3. Return the mixture to the saucepan and on low heat, cook until it thickens.
4. Pour in creamed corn and mix. Let it come to a boil, on low heat, stirring all the time.
5. Remove from heat and pour into a bowl, cover with cling film and chill.

These choux balls are waiting to be filled

Filled and packed

Excuse me that I use some of them for posing

and here's how it looks inside

38 lovely notes:

Meldylocks and Her Three Bears August 13, 2010 at 1:08 PM  

Like your durian cream puffs and eclairs, they looks perfect!

NEL, the batter baker August 13, 2010 at 2:07 PM  

These look amazing! Can I order some too? hehe
First time I tried choux, they turned out like wafer biscuits. Have not mustered the courage to try them again since. Great job on these puffs :)

PynnLee August 13, 2010 at 2:24 PM  

wah... so many
i take 10 ,hehe
yummy yummy

wendyywy @ Table for 2..... or more August 13, 2010 at 3:15 PM  

thanks :)

Haha, if you order from me, I don't know how to send to you.

You better Maria for it. :)

HK Choo August 13, 2010 at 3:30 PM  

That's a lot of mini cream puffs, and best of all, they are so dainty that makes eating so much easier.

DG August 13, 2010 at 3:48 PM  

Is this mini size cream puff? Or it looks mini because a lot ? :) Very cute.

wendyywy @ Table for 2..... or more August 13, 2010 at 4:01 PM  

My customer loves dainty ones that can be popped into the mouth.
It also makes baking time shorter :) Good for me.

My fillings always feel like mayonaise. Soft and creamy.

It's about the size of a large calamansi.
Customer requested to be "small".

mNhL August 13, 2010 at 4:18 PM  

very cute...mini sizes. Easy to eat. And the cream filling loads with my kids's favourite - corns !

Blessed Homemaker August 13, 2010 at 6:55 PM  

Wow! That's alot! And all so uniform in size! I like to make it petite as it's easy to eat but too time consuming.

Jess @ Bakericious August 13, 2010 at 8:18 PM  

the filling looks so smooth, so petie size, cute leh

Victoria August 13, 2010 at 9:08 PM  

Sounds so delicious!!!! And, really creamy... Great recipe.

Pei-Lin@Dodol and Mochi August 13, 2010 at 9:26 PM  

Wah, Wendy, that's a lot of cream puffs! Anything jagung sounds great to me, too! You've just reminded me the last time I made pate a choux was in June 2009. LOL! I checked back my Flickr, boy was I surprised or what!

Hope to see you again, my friend! Miss you and your girl!

wendyywy @ Table for 2..... or more August 13, 2010 at 10:49 PM  

Oh, your kids like jagung.. me just soso.

Blessed Homemaker,
I did in 2 large trays, and my micro Combi oven can only do 1 tray at a time.Baked for 1 hour in total.

Petite is nice :)

wendyywy @ Table for 2..... or more August 13, 2010 at 10:50 PM  

Thanks :)

Not really alot la, just one batch from my regular choux recipe, 150gm flour portion.
Haha, I wish to meet up soon too.

ICook4Fun August 14, 2010 at 9:33 AM  

Wah are you running a catering business too? That is a lot of cream puffs. It has been a while since I made this. I wish I can stuff this with some durian :)

Honey Bee Sweets August 14, 2010 at 10:55 AM  

Nice looking corn cream puffs! So yummy and light, think can pop a coule in the mouth no problem, lol! Made me want to make some too, thanks!

My Little Space August 14, 2010 at 5:25 PM  

I am loving the cream corn custard! Looks very yummy! I think I can finish them all lol! haha....

wendyywy @ Table for 2..... or more August 17, 2010 at 6:51 PM  

No la. Not catering. My neighbours likes to order stuff from me.

Wah, pop a couple? Can fit or not?

Now you scare me. One person finish all???

Art of Eating,

hana August 18, 2010 at 8:20 PM  

Wow banyak tuh wendy! elok jer semua kembang cantik ! Kalau saya buat mesti ada yang kempis! Hahaha

wendyywy @ Table for 2..... or more August 18, 2010 at 10:23 PM  

Tipnye, bakar lame skit.
Aku bakar puff puff sebasar limau kasturi ini, hampir 30 minit. Bile keluar oven, rangup.

timelessbowties September 15, 2011 at 8:37 PM  

Dear Wendy,
I made these today and they were a-ma-zing! You are my idol! If you need anything from australia feel free to ask me to send it to you!!!

wendyywy @ Table for 2..... or more September 16, 2011 at 10:21 AM  

Thanks for the feedback, glad they turned out great.
Thanks in advance about your offer :)

Anonymous,  November 17, 2011 at 5:31 PM  

I tried this recipe b4 but disappointed as choux is flat and the bottom get burnt and stick to the paper or pan.pls advise,thanks.

Sim mp

wendyywy @ Table for 2..... or more November 17, 2011 at 6:44 PM  

Sim mp,
The choux pastry rises due to the steam produced by the eggs with the high temperature baking in the oven. It can't go flat even if it's not hot enough, it will just stay put like a ball and be rock hard or whichever way you piped it to be because there isn't enough sugar for it to spread and the butter is absorbed by the cooked flour. The choux pastry will expand and maybe later collaspe if it's underbaked and taken out from oven too soon, but flat? Can't be since ur oven is hot enough to get the base burnt and that is very very very hot as choux pastry can take very hot temperatures due to the high moisture and low sugar content.

Did you bake the filling or the pastry?

Anonymous,  November 17, 2011 at 9:46 PM  

Hi Wendy,
Thanks for ur reply.I tried the pastry but it failed so din try the filling.I tried cake flour mix with bread flour,plain flour too,but result is the same.I use spoon to scoop the mixture,it rises but later collapsed n turn hard.is it due to runny mixture or temperature?shall I leave it in oven for a few minutes or remove immediately when ready?cut when cool or when still hot?so sorry for asking for so many questions.My hubby likes cream puffs v much..he saw yours n say look tasty!

Sim mp

wendyywy @ Table for 2..... or more November 17, 2011 at 9:59 PM  

Sim mp,
Is the dough properly cooked and cooled before u added in the eggs?
It won't collapse while baking halfway.
It's very sturdy. U can remove it immediately or later after the baking time has finished, and it won't collapse. You can cut the slit anytime, but cutting while hot will release steam from the inside to make it drier.
Add me in FB or email me, and send me pics after you cooked the dough, after you added in the eggs, and after baking. If not it's hard for me to help you troubleshoot.

May I know what other things have you baked with your oven?

Anonymous,  November 17, 2011 at 10:23 PM  

Ok I will try again.my oven is a small 16lt,pen sonic .I have already added u in fb.I love to bake bread and chiffon cake..

Sim mp

Anonymous,  May 4, 2012 at 9:03 AM  

Dear Wendy

Yesterday tried out ur sweet corn cream puff recipe and the filling. The finished products were so sooooo... GOOD. The puffs stayed soft in the fridge even the next day.

When I did not know how to bake, I always loved to buy cream puffs but now I can make them anytime I want, esp. durian puffs. So much economical to make my own durian puffs on a larger scale. In Singapore per box of 6 very small durian puffs can easily cost S$10.

Thank you for giving us ur best recipes. Very grateful.

Priscilla Poh

WendyinKK @ Table for 2..... or more May 4, 2012 at 9:41 AM  

Thanks for the feedback and compliments.
The puffs were soft, but not soggy right?

Anonymous,  May 4, 2012 at 10:09 AM  

Absolutely, Wendy. Puffs were soft, not wet nor soggy. Puffs did not collapse at all, very sturdy even up till next day.

Recipe a KEEPER!

Priscilla Poh

Anonymous,  May 4, 2012 at 7:20 PM  

Dear Wendy

Just to let u know, my sister shared some cream puffs and kuih tako which I made using ur recipes with her friends at the dancing school. All her friends gave the thumbs-up. Other bake, eg. the Coco Pandan cake using ur recipe was very very well rec'd. They cud not stop at one round but returned for second helping of the food.

Thank you again and God bless
Priscilla Poh

Anonymous,  July 23, 2012 at 8:41 PM  

Dear Wendy

I have been using ur choux balls recipe for more than 2 times and very successful.

However, the last time I made the choux balls, they tasted 'rubbery'. I can't figure out why. I wonder was it because I put the choux pastry while it was still quite hot into the piping bag.

Appreciate ur help.

Priscilla Poh

WendyinKK @ Table for 2..... or more July 23, 2012 at 9:40 PM  

Now you make me wonder, how come the choux pastry is still hot when you put into the piping bag?
You should be leaving the cooked dough to cool to warm then only you beat in the eggs, it is no longer hot, not even warm.

Anonymous,  July 24, 2012 at 6:12 AM  

Thanks Wendy for your swift response.

I usually waited till the hot dough in lukewarm stage before incorporating eggs one by one.

The last time, I kind of added eggs one by one while the dough was rather warm. I remembered previously I only added egg one by one when dough was not that warm and when I piped out the balls, dough was not warm at all. This time, I did not pipe out the balls immediately but let the dough rest in the piping bag (I could still felt little bit warm when dough was in the bag) because my oven was busy with other baking still on.

Wonder rubbery dough was because of the whole process of the warm dough.

Priscilla Poh

WendyinKK @ Table for 2..... or more July 24, 2012 at 9:27 AM  

Frankly, I'm not really sure this time.
Sometimes after baking 1 tray and I have more choux dough, I leave it in the piping bag.
Sometimes I even let them rest for hours because I had to go out.
I hoped you piped them the same as you piped them before. Sometimes overcrowding the pan can cause it to be not as crispy with the same baking time, so does the size of the piping.

Anonymous,  July 24, 2012 at 10:13 AM  

Good Day Wendy

Thanks again for answering my question.

Judging from your opinions, I think the reasons for the rubbery choux cud be due to overcrowding of my baking pan and I noticed the rubbery ones were the bigger balls.

At first, I thought rubbery balls might be caused by the slightly warm dough that was put into the piping bag.

Thank you for the precious knowledge given to me.

Priscilla Poh

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