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Chempedak / Custard Creampuffs

INGREDIENTS

Choux Puffs Ingredients

240g
Prima Top Flour
330ml Water
190g Butter
¼ tsp Salt
7-8 Eggs

Chempedak Filling Ingredients A

400ml Fresh Milk
80g Sugar
75g Butter
¼ tsp Salt

Ingredient B

100ml Fresh Milk
40g  Custard Powder
35g Corn Flour
1 Egg
1 tbsp Vanilla Essence
250g Chempedak Puree

Creamy Custard Filling Ingredients A 

400ml Fresh Milk
80g  Sugar
75g Butter
¼ tsp Salt

Ingredient B

100ml Fresh Milk
40g Custard Powder
20g Corn Flour
1 Egg
1 tbsp Vanilla Essence

PROCEDURE

Choux Puffs

  1. In a pot, bring to boil the water , butter and salt.
  2. Add in the flour and cook for a minute more.
  3. Cool this down before adding in the eggs in a mixer.
  4. Pipe out small rosettes onto a lined baking tray.
  5. Bake at 200ºC for about 20 minutes or until golden brown.

Chempedak Filling

  1. Mix Ingredients B and leave aside.
  2. Bring Ingredients A to a boil and then add in Ingredients B and cook again.
  3. Cool this before putting into the bread.

Creamy Custard Filling

  1. Mix Ingredients B and leave aside.
  2. Bring Ingredients A to a boil and then add in Ingredients B and cook again.
  3. Cool this before putting into the bread.
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