170 grams bread flour
30g granulated white sugar
80 grams butter, room temperature
200 ml water
25 ml fresh milk
4 large eggs, lightly beaten
Recipe modified from May Lau
Preheat oven to 150 degrees C and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour & sugar
Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.)
Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.
Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
Spoon or pipe small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
Bake for 10-15 minutes and then reduce the oven temperature to 150 degrees C. Continue to bake for a further 20-30 minutes at lower temperature at about 140 degree C (depends on your on oven) or until the shells are a nice amber color and when split, are almost dry inside.
Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).
For the pastry cream:
130g white sugar
6 egg yolks
20g Castard powder
1/2 vanila bean (peal all seeds from the vanila)
Place the milk, vanilla bean skin and half the sugar in a saucepan over medium heat.
Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
boil milk for 3-5min, remove from heat. cool down till lukewarm. Very slowly dribble the hot milk into the yolk mixture, stirring all the time.
When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat.
Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
Remove from heat and add the butter and vanilla extract/paste. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream.
Fill cream puffs and sprinkle powdered sugar on top right before serving.