Cream Puff Puff

With valentine in a few days, I have decided to share this yummy looking recipes from one of my fav. food blogs If you are staying indoors or you do not have special plans for the day, you can try out this recipie just to soeice things up a little bit.

  • For Puff Puff
  • On quantity basic recipe for puff puff
  • For Custard Cream
  • 375 mls Milk
  • 3 Egg Yolks
  • 75 grams Sugar
  • 45 grams All Purpose Flour
  • 1 tsp Vanilla
  • 20 grams Butter
  • To Finish
  • Melted Chocolate
  1. Prepare one quantity basic recipe for puff puff. While the dough is rising, prepare custard cream by heating milk in a medium saucepan or pot on low heat until little bubbles appear on the sides of the pot. Whisk eggs and sugar in a large bowl until smooth and thick. Beat flour into egg mixture until well incorporated. Beat in hot milk gradually and then transfer mixture back into pot.
  2. Cook over medium-high heat until mixture thickens, while stirring constantly. Once thick, turn the heat to low and cook an additional 2 minutes. If mixture still appears lumpy, whisk with a balloon whisk to smoothen, Take off the heat and stir in vanilla and butter. Spread over a flat plate and cover with cling film directly over the custard to prevent a skin from forming. Refrigerate 30 minutes.
  3. Meanwhile, fry the puff puff and spread over a tray or baking tray lined with kitchen paper in one layer so they cool fast and don't compress. Once cool, take the custard out of the fridge, if custard is too thick, mix in 2 tablespoons of cold milk to lighten a little then transfer to a piping bag fitted with a filling nozzle. Pipe custard cream into each puff puff.
  4. Drizzled filled puff puff balls with chocolate and serve.
P.S: Full credits ( pictures and recipe) _