1 stick butter (8 tablespoons or half cup)
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
- Put butter and and water into saucepan on low heat. Turn off the heat once butter has melted.
- Add in flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan.
- Leave to cool for about 10-15 minutes.
- Beat in eggs one at a time using a electonic mixer (low speed) until mixture is stiff.
- Using an ice cream scoop or teaspoon, scoop the dough onto a greased baking sheet.
- Bake in a preheated oven at 190 Celcius for 10 minutes. Reduce temperature to 170 Celcius and bake for another 15 minutes.
- Turn off the heat. Leave the puffs to cool in the oven for another 20-30 minutes.
1 cup milk (236ml)
2 egg yolks
1/4 cup caster sugar (55g)
1 drop vanilla extract
2 tablespoon corn starch
1 pinch salt (only if not adding butter, or using unsalted butter)
1/2 tsp unsalted butter, for additional shine and firmness
- Add yolks, 1/4 cup milk, vanilla beans, salt, corn starch in a bowl.
- Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as you pour. Once incorporated, pour everything back into the saucepan.
- Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
- Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.
- To make the cream puffs, use a small nozzle and attach it to the piping bag. Insert the nozzle into the choux pastry and pipe the creme into the puff.