Egg puffs with custard

Egg puffs with custard

Egg puffs with custard


  • 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 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


  1. 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.
  2. 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.
  3. Leave batter to cool slightly before beating in eggs, one at a time. Ensure egg is completely incorporated before adding the next one.
  4. Pipe or spoon small mounds of batter onto a baking tray.
  5. 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
  6. 10 minutes.
  7. Remove puffs from tray immediately to avoid sticking.
  8. Combine custard ingredients in a pan and stir until well mixed. Cook over medium heat, stirring until custard thickens.
  9. Refrigerate until chilled before using.
  10. When puffs are slightly cooled, make a slit in each one and fill with custard. Serve immediately.

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