Top 10 Most Delicious and Aromatic Ways to Make Cream Puffs.

Ingredients:

• For the Puff Shell:
  • 70g tapioca flour
  • 15g all-purpose flour
  • 5g rice flour
  • 30ml vegetable oil
  • 20g unsalted butter (softened to room temperature to ensure smooth melting and minimize water loss)
  • 20g sugar
  • 60ml unsweetened milk
  • 1 or 2 eggs (chilled, beaten)
  • 1 spray bottle with water

• For the Filling:
  • 40g sugar
  • 50ml fresh cream
  • 150ml whipping cream
  • 10g cornstarch dissolved in a bit of fresh cream
  • 10g unsalted butter
  • 1/2 tsp vanilla extract
  • 1g salt

Preparation:

• For the Puff Shell:
  
  • Sift the tapioca flour, all-purpose flour, and rice flour together.
  • In a non-stick pan, combine the vegetable oil, milk, sugar, and butter, then cook over medium heat until the butter melts and the mixture comes to a boil.
  • Add the sifted flour mixture to the pan and stir vigorously until it forms a dough that no longer sticks to the pan.
  • Turn off the heat and let it cool slightly before adding the eggs gradually. If the mixture is too hot, the eggs will cook and prevent the puff from rising properly.
  • Mix in the eggs one small amount at a time, ensuring the dough is well incorporated before adding more. Repeat this until all eggs are incorporated and the mixture is smooth, which ensures the puffs will have a hollow center (I recommend adding eggs about 4 times for each egg).
  • Transfer the dough into a piping bag and pipe it into round shapes. Bake immediately as leaving the dough out causes it to harden and the puffs will not be soft.
  • Before baking, dip your fingers into water and shape the peaks of each puff to prevent them from burning during baking.
  • Bake the puffs at 200°C for 10 minutes (preheat the oven), then lower the temperature to 170°C and bake for another 20 minutes until golden and puffed up.
• For the Filling:
  
  • In a pot, combine the unsweetened milk, heavy cream, cream cheese, butter, and sugar, cooking until everything is melted and smooth.
  • Add the cornstarch mixture to the pot, stirring constantly until it thickens. Once it boils, cook for an additional 3 minutes and remove from heat to cool.
  • Fill the puffs with the cream mixture and add a chocolate coating for extra flavor.

Result: Now you have a delicious and beautiful batch of Singapore-style cream puffs!

Ingredients:

• For the Puff Shell:
  • 115g all-purpose flour
  • 5g dry yeast
  • 5g granulated sugar
  • 100ml fresh milk
  • 15g butter
  • 50g breadcrumbs
  • 2g salt
• For the Filling:
  • 40g granulated sugar
  • 10g cornstarch
  • 220ml unsweetened fresh milk
  • 2 egg yolks
  • 1 teaspoon unsalted butter
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract

Preparation:

• For the Puff Shell:
  • Heat the milk in a pot to about 50°C, then add the dry yeast, stirring until dissolved in the milk.
  • Add the powdered sugar and granulated sugar to the milk mixture and let it sit for about 10 minutes to activate the yeast.
  • In a mixing bowl, combine the flour and salt, then slowly add the prepared milk mixture, kneading the dough using a mixer at medium speed for 20-30 minutes.
  • Divide the butter into two parts, adding one part to the dough and mixing until smooth and fully incorporated.
  • When the dough is elastic and no longer sticky, remove it from the bowl, shape it into a round ball, and place it in a clean bowl, covering it with plastic wrap. Let the dough rise for 30 minutes until doubled in size.
  • Afterward, knead the dough again until smooth, then divide it into small equal portions. Shape each portion into long, rounded pieces.
  • Roll the dough balls in breadcrumbs, coating them evenly, and let them sit for about 10 minutes to allow the outer surface to dry.
  • Heat enough oil in a pan to deep-fry the puffs. Once the oil is ready, fry the puffs until they turn golden brown on all sides, then remove them and place them on a rack to cool. Optionally, blot them with paper towels to remove excess oil.
• For the Filling:
  • Mix the cornstarch with unsweetened milk in a bowl, then pour it into a non-stick pan. Heat until it begins to simmer.
  • Add vanilla extract, granulated sugar, butter, egg yolks, heavy cream, and a pinch of salt, continuing to cook on low heat.
  • Stir constantly with a whisk to prevent burning. Once the mixture thickens and smooths out, remove from heat and let it cool.
  • Fill a piping bag with the filling and pipe it into the fried cream puffs.

Result: Enjoy the crispy puffs filled with smooth, creamy filling.

Ingredients:

• For the Cream Puff Shell:
  • ¾ cup fresh milk
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon sea salt
  • ¾ cup all-purpose flour
  • 4 large eggs
• For the Chocolate Filling:
  • 150ml unsweetened fresh milk
  • 2 egg yolks
  • 20-25g granulated or powdered sugar
  • 17g all-purpose flour
  • 50g chocolate
  • 40ml heavy cream
• For Decorating:
  • 1 teaspoon powdered sugar
  • 1 tablespoon dark or semi-sweet chocolate
  • 1 tablespoon heavy cream

Preparation:

• For the Puff Shell:
  • Preheat the oven to 250°C.
  • Brush a thin layer of butter onto the baking tray to prevent sticking.
  • In a pot, combine water, butter, and salt. Heat over high heat until melted, stirring to combine, then remove from heat.
  • Gradually add flour to the butter mixture, stirring vigorously with a wooden spoon until smooth and well combined.
  • Return the pot to the stove on high heat, stirring constantly until the mixture thickens, becomes firm, and begins to pull away from the pot, like dough. Continue cooking for 20-30 seconds.
  • Transfer the mixture to the bowl of a stand mixer and mix until it cools to about 60°C. Add 1 egg and mix until fully incorporated.
  • Once the mixture has cooled, add the remaining 2 eggs and beat until a smooth, golden, and creamy dough forms.
  • Transfer the dough to a piping bag fitted with a decorating tip.
  • In a small bowl, beat the remaining egg and brush it lightly over the puff shapes on the baking tray.
  • Pipe the dough into desired shapes on the tray, leaving space between them for expansion during baking.
  • Brush each puff with the egg wash and bake for 35-40 minutes or until golden and puffed. Let cool completely on a rack.
  • The puffs are done when they are crisp and dry on the outside.
• For the Chocolate Filling:
  • Whisk egg yolks and sugar until pale, then mix in flour. If the mixture is too thick, add a little milk and stir well.
  • Heat the milk until warm and slightly steaming, then pour it gradually into the egg mixture while stirring continuously.
  • Add chopped chocolate to a bowl or pot, then melt over low heat, stirring until smooth.
  • Mix the egg and milk mixture into the melted chocolate, stirring over low heat until the filling thickens. Remove from heat and let cool.
• Assembling the Puffs:
  • Once the puffs have cooled, use a sharp knife to cut them in half or poke a small hole in the center. Pipe the chocolate filling inside.
  • Place the filled puffs on a clean plate and dust with powdered sugar or drizzle with melted chocolate for decoration.

Result: Enjoy the sweet, chocolate-filled cream puffs.

Ingredients:

• 200 ml Heavy Double Cream
• 20g powdered sugar
• 150g fresh durian flesh (seedless and ripe)
• 55g unsalted butter, softened
• ½ teaspoon salt
• 1 teaspoon white sugar
• 120 ml water
• 100g all-purpose flour
• 2 eggs, beaten
• Powdered sugar for dusting
• Baking tools: piping bags, mixing bowls, egg beater, oven preheated to 200°C, parchment-lined baking tray

Instructions:

For the Cream Puff Shell:

• In a pan, combine butter, white sugar, salt, and water. Heat while stirring until everything dissolves and mixes well.
• Once the butter mixture reaches a boil, remove it from heat, add the flour, and stir until well combined.
• Transfer the dough to a clean bowl. Gradually add in the beaten eggs, mixing thoroughly with each addition until the dough is smooth and the eggs are fully incorporated.
• Transfer the dough to a piping bag and pipe equal-sized portions onto the baking tray. Flatten the top of the dough slightly with a spoon. Ensure there’s enough space between each portion to prevent them from sticking together during baking.
• Place the tray in the oven and bake at 180°C for about 25 minutes, or until the puffs are golden and puffed up.

For the Durian Cream Filling:

• In a clean bowl, combine powdered sugar and heavy cream, and whisk on high speed for about 30 seconds to form soft peaks.
• Stir in the durian flesh until well combined.
• Cover the mixture with plastic wrap and refrigerate to chill.

Assembling the Cream Puffs:

• Transfer the chilled durian cream to a piping bag (or seal a plastic bag, cutting off one corner to pipe the filling).
• Cut the baked cream puffs in half horizontally, then pipe the durian filling into the center of each puff.
• Dust the filled puffs with powdered sugar before serving, or store them in the fridge to enjoy later.

Ingredients:

• For the puff shells:
• 120g all-purpose flour
• 4 eggs
• 100g unsalted butter
• 200g water
• 16g sugar
• 120g grated Cheddar cheese
• 5g salt
• For the cream filling:
• 50g all-purpose flour
• 3 egg yolks
• 250ml fresh milk
• 50g sugar
• 50ml heavy cream
• 1g salt

Instructions:

Step 1: Making the Puff Shells:

• In a saucepan, combine butter, sugar, water, and salt. Heat gently, stirring until the butter and sugar are dissolved. Then, reduce the heat and gradually add sifted flour, stirring constantly until the mixture thickens and no longer sticks to the pan. Remove from heat and allow the dough to cool slightly.
• Beat in one egg at a time, adding grated cheese with each egg, mixing until smooth.
• Once the dough has cooled enough, transfer it to a piping bag (or a plastic bag with the tip cut off).

Step 2: Baking the Puffs:

• Line a baking tray with parchment paper. Pipe small spiral or round shapes of dough onto the tray, leaving a 2-3 cm space between each piece. Bake in a preheated oven at 220°C for 25-30 minutes until golden and puffed up.

Step 3: Making the Cream Filling:

• Combine all the filling ingredients in a saucepan and cook over low heat, stirring constantly until the mixture thickens. Once thickened, remove from heat and let it cool. Transfer the filling to a piping bag and refrigerate for 30 minutes.

Step 4: Assembling the Cream Puffs:

• Once the baked puff shells have cooled slightly, make a small slit on the side of each and pipe the cream filling inside.

Ingredients:

• 200g all-purpose flour
• 30g cornflour
• 15g matcha powder
• 2 egg yolks
• 2 whole eggs
• 50g unsalted butter
• 100ml unsweetened milk
• Sugar, salt, vanilla extract

Instructions:

Making the Puff Shells:

• In a bowl, combine 80g sugar, 50g unsalted butter, 100g flour, and 50ml water. Use a hand whisk to mix well.
• In a separate saucepan, add 120ml water, 10g butter, and 100g flour, and cook until the mixture is fully dissolved. Transfer to a bowl, crack in 2 eggs, and stir until combined. This will be the base dough for the puffs.
• Roll the dough to about 0.5 cm thick and refrigerate for 10 minutes to firm up. This will create a crisp coating layer for the puffs.

Making the Matcha Filling:

• In a bowl, whisk together 2 egg yolks, 30g cornflour, 15g matcha powder, and 5g salt until fully combined.
• Heat 100ml milk in a saucepan, and once it reaches the right temperature, gradually pour it into the matcha mixture while stirring until fully combined.

Baking the Puffs:

• Gently place the base dough onto a baking tray, then add the crisp coating layer on top. Be careful to handle the dough lightly to avoid breaking the base layer.
• Bake in a preheated oven at 200°C for the first 10 minutes, then reduce the temperature to 175°C for the next 10-15 minutes.

Filling the Puffs with Matcha:

• After baking, use a skewer to create a small hole in the side of each puff, then fill with the matcha cream until fully filled.

Ingredients:

• 65g all-purpose flour
• 200ml fresh milk
• 60g unsalted butter
• 100g cream cheese
• 4 eggs
• 50g sweetened condensed milk
• 50ml heavy whipping cream
• 10g cornstarch
• 5g black tea leaves
• 200g pre-cooked tapioca pearls
• 30g sugar

Instructions:

Making the Milk Tea Custard Filling:

• Start by separating the egg yolks from 4 eggs and placing them in a small bowl. Add 30g sugar and whisk until the mixture turns into a smooth, pale cream. Then sift in 10g cornstarch and stir until well combined.
• In a separate saucepan, heat 200ml milk with 5g black tea leaves. Bring to a boil and let it steep for 2 minutes. Remove from heat and strain the tea, then pour it into the egg mixture, stirring constantly to combine.
• Transfer the mixture back to the pot, cook over low heat, and stir until it thickens to a custard-like consistency. Remove from heat and allow to cool. Once cool, transfer to a piping bag and refrigerate for 3-4 hours.

Making the Puff Shells:

• Preheat the oven to 200°C (392°F) for 10 minutes.
• In a pot, combine 60g unsalted butter and 120ml cold water, heating until the butter fully melts. Remove from heat.
• Sift 65g flour into the mixture and stir until thickened. Beat 2 eggs and gradually add them to the mixture, stirring until fully incorporated. Transfer the dough to a piping bag, line a baking tray with parchment paper, and pipe the dough into small puff shapes. Bake at 170°C (338°F) for 20 minutes.

Making the Cream Filling and Assembling the Puffs:

• While the puffs are baking, whisk together 100g cream cheese and 50g sweetened condensed milk in a bowl. Once combined, add 50ml heavy cream and continue whisking on low speed until smooth and soft peaks form. Transfer to a piping bag and refrigerate for 15 minutes.
• Once the puffs have cooled, cut a small hole on the side of each puff. Pipe the milk tea custard filling first, followed by the cream cheese filling and pre-cooked tapioca pearls.
• Chill the filled puffs in the refrigerator for 3 hours before serving. Your bubble milk tea cream puffs are ready to enjoy!

Ingredients:

• 140g all-purpose flour (Type 11)
• 25g cornstarch (or all-purpose flour)
• 60g unsalted butter
• 6 eggs
• 100ml whipping cream (or heavy cream)
• 310ml fresh milk
• 20ml sweetened condensed milk
• 1 tablespoon vanilla extract
• 60g sugar
• Salt

Instructions:

• Step 1: Prepare the Cream Filling:
  • In a bowl, whisk together 3 egg yolks and 60g sugar until the mixture turns light yellow.
  • In a pot, heat 210ml fresh milk and ½ tablespoon vanilla extract over low heat until the milk is warm and slightly steamy, then remove from heat.
  • Slowly pour the warm milk into the egg mixture, stirring constantly. Add 25g cornstarch and stir until smooth.
  • Strain the egg mixture through a fine sieve into the pot and cook on low heat, stirring constantly until the mixture thickens. Remove from heat.
  • Stir in 100ml whipping cream and mix well. Transfer the mixture to a plate, cover tightly with plastic wrap, and refrigerate for 1 hour.
• Step 2: Prepare the Puff Pastry:
  • In a separate pot, combine 100ml fresh milk, 100ml water, 60g unsalted butter, 20ml sweetened condensed milk, 1g salt, and ½ tablespoon vanilla extract. Heat over low heat until the butter melts and the mixture begins to simmer.
  • Add 140g all-purpose flour to the pot, stirring constantly until the dough becomes smooth and pulls away from the sides of the pot. Remove from heat.
  • Transfer the dough to a bowl and let it cool for 3-5 minutes. Add 3 eggs, one at a time, stirring until fully incorporated.
• Step 3: Bake the Puffs:
  • Preheat the oven to 220°C (428°F) for 15 minutes.
  • Prepare a baking tray lined with parchment paper, transfer the dough to a piping bag, and pipe the dough into spiral shapes on the tray. Bake at 190°C (374°F) for 30 minutes.
• Step 4: Fill the Puffs:
  • Once the puffs are completely cool, use a small sharp object to create a hole at the bottom of each puff.
  • Fill the puffs with the prepared cream filling and they are ready to serve!

Result: Your crispy, soft, and rich cream puffs are ready to enjoy!

Ingredients:

• Puff Pastry:
  • 100g all-purpose flour
  • 90g unsalted butter
  • 3 eggs (~60g each with shells)
  • 180ml cold water
  • Salt
• Cream Filling:
  • 200ml fresh milk
  • 2 egg yolks
  • 35g sugar
  • 20g cornstarch
  • 10g unsalted butter
  • ½ teaspoon vanilla extract

Instructions:

• Step 1: Prepare the Puff Pastry:
  • Heat the butter, sugar, water, and a pinch of salt until the butter fully melts, then remove from heat.
  • Add the flour and stir until well combined, then return to heat and stir until the dough forms a smooth, soft ball.
  • Gradually add eggs one by one, stirring until the dough becomes smooth and thick.
  • Use a piping bag to pipe small round portions of dough onto a baking tray.
  • Bake at 220°C for 15 minutes, then reduce to 180°C and bake for an additional 15 minutes.
• Step 2: Prepare the Cream Filling:
  • Whisk sugar into the egg yolks until the mixture turns pale yellow.
  • Sift the cornstarch into the egg mixture and mix well.
  • Heat the milk until it is just about to boil, then pour it into the egg mixture, stirring continuously.
  • Return the mixture to the stove and cook over low heat until thickened. Add butter, salt, and vanilla, and mix well.
  • Strain through a fine sieve for a smooth texture, then cover the surface of the cream with plastic wrap to prevent a skin from forming. Let it cool.
• Step 3: Assemble the Puffs:
  • Once both the puff pastry and cream filling have cooled, fill each puff with the prepared cream, and they are ready to serve!

Ingredients:

• Puff Pastry Sticks:
  • 3/4 cup fresh milk
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 4 large eggs

• Cream Filling:
  • 1 cup heavy cream (thicker than whipping cream with 36-40% fat content)
  • 1/4 cup powdered sugar, sifted
  • 2 teaspoons vanilla extract

• Decoration:
  • 1 teaspoon sugar
  • 1 tablespoon dark or semi-sweet chocolate
  • 1 tablespoon whipping cream

Instructions:

• Step 1: Preheat the oven to 180°C (350°F). Lightly grease the baking tray with butter to prevent sticking.

• Step 2: In a saucepan, heat the milk, butter, and salt over high heat until the butter melts. Once the mixture has melted, stir it well, then remove from the heat.
• Gradually add the flour to the butter mixture, stirring with a wooden spoon until smooth.
• Return the pan to the stove and continue to cook on high heat, stirring constantly until the dough becomes smooth, begins to pull away from the sides of the pan, and resembles a clay-like texture. Cook for 20-30 seconds more to dry it out.

• Step 3: Transfer the dough to a stand mixer bowl. Beat the dough until it cools down to about 60°C (140°F), then add 1 egg and mix well.
• When the dough starts to cool, add the remaining 2 eggs, one at a time, mixing until the dough becomes smooth, shiny, and creamy.
• Transfer the dough into a piping bag fitted with your desired tip.
• Beat the last egg in a small bowl.

• Step 4: Lightly grease parchment paper or your baking tray with butter. Cut the tip of the piping bag and pipe the dough onto the tray in long, oval shapes.
• Leave enough space between each puff to allow them to expand while baking.
• Brush each puff with the beaten egg for a golden, glossy finish.

• Step 5: Place the tray in the oven and bake for 40-45 minutes, or until the puffs are golden brown and have puffed up. Remove from the oven and let cool completely. The puff should have a dry, crisp exterior.

• Step 6: Prepare the cream filling: In a stand mixer, combine heavy cream, powdered sugar, and vanilla extract. Whisk at high speed until the mixture becomes smooth, fluffy, and holds stiff peaks. Transfer the cream to a piping bag.

• Step 7: For the chocolate glaze: Melt the chocolate in a double boiler or microwave. Once fully melted, stir in the whipping cream until the mixture is smooth and glossy.
• Once the puffs have cooled completely, slice them open with a sharp knife and pipe the cream inside.
• Place the filled puffs on a clean plate, then drizzle the chocolate glaze on top or dust with powdered sugar for decoration.

Result: You now have delicious, unique cream puff sticks to enjoy!