Egg puffs with custard
Ingredients
- Choux Pastry
- Water 250 ml (8 fl oz / 1 cup)
- Sugar 1 tsp
- Butter 125 g (41/2 oz) Plain (all-purpose)
- flour 140 g (5 oz), sifted
- Eggs 4
Custard
- Custard powder 60 g (2 oz) Sugar 80 g (21/2 oz)
- Milk 500 ml (16 fl oz / 2 cups)
- Vanilla essence
- (extract) 1 tsp
These light puffs are ideal served at parties. Omit the custard and fill them with ice cream for a great treat for children.
Makes 15–20 puffs
Method
- Bring water to the boil in a pot and add sugar. Stir to melt sugar. Return to the boil and add butter. Stir until completely melted.
- Reduce heat and pour in flour all at once, stirring to incorporate. You should get a smooth batter that leaves the sides of the pot.
- Leave batter to cool slightly before beating in eggs, one at a time. Ensure egg is completely incorporated before adding the next one.
- Pipe or spoon small mounds of batter onto a baking tray.
- Bake in a preheated oven at 220°C (440°F) for 15 minutes, then reduce heat to 150°C (300°F) and bake for another
- 10 minutes.
- Remove puffs from tray immediately to avoid sticking.
- Combine custard ingredients in a pan and stir until well mixed. Cook over medium heat, stirring until custard thickens.
- Refrigerate until chilled before using.
- When puffs are slightly cooled, make a slit in each one and fill with custard. Serve immediately.
